Finally, I've been meaning to work on a vegan lotus Biscoff cheesecake recipe for months now and believe me when I say it was worth the wait.

This deliciously decadent dessert is the ultimate vegan cheesecake recipe. It's got a no-bake base made from Lotus Biscoff biscuits, a creamy dairy-free lotus cheesecake filling, and a thick layer of Biscoff cookie butter spread!

What to expect from this recipe:

  • Made using just 10 ingredients.
  • No-bake and easy to make.
  • A deep caramelized biscuit taste.
  • Super creamy and smooth cheesecake texture.
  • Eggless and dairy-free.
slice of lotus biscoff cheesecake with melted biscoff spread dripping down the sides of it.Pin

What is Lotus Biscoff?

Biscoff cookies are shortbread biscuits that have a deep caramel and slightly spiced flavor. They're apparently cousins of speculoos cookies, although I do feel that they have much less spice in them than traditional speculaas biscuits.

What's even more delicious than the biscuits if you ask me, is the cookie butter or "Biscoff spread". It's a thick and creamy emulsion of lotus cookies and is an extremely popular flavor when it comes to cheesecake recipes.

If you're a fan of Biscoff you'll want to try my vegan biscoff tiramisu and cookie butter fudge recipes as well!

Ingredients overview

ingredients for making lotus cheesecake on a vintage metal tray.Pin

Notes about the ingredients

  • You'll want vegan block butter, not the kind that comes spreadable in a tub. This is what binds the crushed biscoff cookies into a set biscuit crust.
  • Lotus Biscoff spread is added to the vegan cream cheese mixture to flavor the filling. It is also spread in a thick layer on top of the cheesecake because it is a vegan biscoff cheesecake after all!
  • Cashews, because I personally prefer to make cashew-based cheesecake recipes rather than those made with vegan cream and cream cheese in a stand mixer. Cashews give a slightly tangy flavor to vegan cheesecakes as well as help provide structure and richness to the recipe which if you ask me, is lacking from whipped cream.
  • The vegan cream cheese that I normally use is a brand called Violife. Some vegan cream cheesecakes apparently don't work too well in baked recipes, but since this is a no-bake cheesecake recipe, you can use any brand that you fancy.
  • Vegan yogurt is what takes vegan cheesecake recipes to the next level! Opt for a vegan "Greek-style' if you can find it. Otherwise, regular coconut yogurt or soy yogurt will work just fine. Vegan yogurt adds a tangy almost sour cream flavor while adding lightness to what can usually be a pretty heavy recipe.
  • Pure maple syrup adds sweetness to the lotus cheesecake filling while also helping with the consistency.
  • Coconut oil helps to set the cheesecake filling in a neat layer. You can opt to leave out the coconut oil, just note that the filling will not be as stable and more prone to discoloration when it's exposed to the air.
  • Vanilla extract is added for flavor, and you could also add a pinch of cinnamon and/or ginger too if you like!
  • Sea salt: A pinch of salt in the crust helps to balance the sweetness of the biscoff cheesecake.

How to make a vegan Biscoff cheesecake

(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)

The cookies crust is so easy and comes together in just a couple of steps. First, you'll add the dry ingredients to a food processor and blend them down into a sandy consistency. In this case, the lotus cookies, and sea salt.

Once the biscuits are crushed, add the vegan butter and blend again. The mixture will start to stick together and form a dough consistency.

You can then press the biscuit crust into the base of a cake pan lined with parchment paper. I recommend placing the crust into the fridge or freezer to chill while you make the cheesecake batter.

press biscoff cookie base into a cake tin with a spoon.Pin

Make the cheesecake filling

For the filling, first, soak the cashews until they are soft. You can do this by either placing them in a bowl of water overnight or quick-soaking them in boiling water for an hour (more on this in the recipe tips section at the end of this post).

Simply add all of the filling ingredients to a high-speed blender (that's cashews, biscoff spread, vegan cream cheese, vegan yogurt, maple syrup, coconut oil, and vanilla extract). Blend them until the cream cheese mixture is completely smooth, without lumps. More on how to get the perfect filling consistency in my guide to vegan cheesecakes.

Lastly, pour the filling into the cake pan and smooth out the top using a spatula or spoon. You'll then freeze the cheesecake for at least 4 hours until it is completely set.

biscoff cheesecake in a cake tin.Pin

How to decorate Biscoff cheesecake

Here comes the most fun part (besides eating your vegan Biscoff cheesecake, of course!), decorating the cake.

  • Biscoff spread is pretty thick, so you'll first want to melt it before adding it on top of the cheesecake. Simply heat it in a saucepan over low heat, and be sure to stir it constantly to prevent it from burning to the pan.
  • Pour the melted biscoff spread over the cheesecake and use a spoon to create a swirl effect before it sets.
  • Finish off with some crushed Lotus cookies and whole cookies before serving.
vegan biscoff cheesecake on a white wooden surface.Pin

Storage instructions

Place the cheesecake in an airtight container and refrigerate. It will keep in the fridge for up to 5 days.

Freezing instructions

You can also freeze this lotus biscoff cheesecake in an airtight container for up to a couple of months. I recommend first slicing the cheesecake into individual portions so that you can defrost them as needed. Then just allow them to sit at room temperature for an hour before serving.

Recipe tips

  • Quick soak your cashews by soaking them in boiling water for one hour.
  • To make the lotus biscuit crust without a food processor, as shown in this video on BBC Food. Simply place the cookies into a plastic bag and use a rolling pin to bash them into fine crumbs. Then melt the vegan butter on the hob or in the microwave. Mix together the melted butter and cookie crumbs in a bowl. Press the crust into the prepared cake pan and chill to set it before adding the filling.
  • Remove the cheesecake from the mold whilst frozen. This will help to get nice clean edges and prevent the filling from sticking to the sides of the pan. If you're finding it difficult to remove the cheesecake from the pan, simply use a warm wet cloth around the outside edges of the cake tin, which will help loosen the cheesecake.
  • Using a springform pan if you have one, makes it easier to remove the cheesecake once set.
  • Slice the cheesecake using a heated sharp knife for clean cuts.

Frequently asked questions

Can I make this recipe in a 9" cake tin

Absolutely, however, note that this will result in much thinner layers of both the crust and cheesecake filling.

Is biscoff vegan?

Biscoff cookies and cookie butter spread do not contain animal products, making them suitable for vegans.

Can lotus biscoff cheesecake be set in the fridge rather than the freezer?

Yes, you can chill the cheesecake in the fridge overnight to set it. I recommend lining the edges of the cake tin with some parchment paper for this method to prevent the filling from sticking to the sies of the pan.

vegan biscoff cheesecake on a white wooden surface.Pin

More vegan cheesecake recipes

Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!

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Lotus Biscoff Cheesecake (Vegan, No Bake)

4.85 from 20 votes
PREP TIME: 25 mins
Chilling Time: 4 hrs
TOTAL TIME: 4 hrs 25 mins
Servings: 12
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Description

This dairy-free and vegan lotus Biscoff cheesecake is creamy, rich, and decadent. Made with just 10 ingredients, being no-bake makes it incredibly easy to make as well.

Ingredients

Crust

  • 20 (155g) (20 (155g)) Biscoff cookies
  • ½ teaspoon (½ tsp ) sea salt
  • 60 g (4 ½ tbsp) vegan block butter

Filling

  • 200 g (1 ½ cups) cashews, soaked *see recipe notes
  • 200 g (7 oz) smooth Biscoff spread
  • 300 g (10.6 oz) vegan cream cheese
  • 60 g (¼ cup) vegan Greek-style yogurt, or plain soy or coconut yogurt
  • 50 ml ( cup) pure maple syrup
  • 30 g (7.5 tsp) coconut oil, solid
  • 1 teaspoon (1 tsp) vanilla extract

Garnish

  • 200 g (7 oz) smooth Biscoff spread
  • 5 (5 ) Biscoff cookies

Instructions

Crust

  • Line the bottom and sides of a 7.5 or 8" cake tin (with removable base) with some parchment paper.
  • Add the cookies and sea salt to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers. Press the cookie mixture into the base of the cake tin, and smooth it out with a ¼ cup measure or flat bottomed glass, making sure it is compact. Set aside in the freezer while you prepare the filling.

Filling

  • Add all of the other filling ingredients to a high-speed blender and blitz for several minutes until smooth and creamy with no lumps. Pour the mixture into the cake pan and place back in the freezer to set for a minimum of 4 hours (or overnight if preferred).

Garnish

  • Once set, remove the cake from the tin whilst frozen. Allow it to defrost at room temperature for about an hour.
  • Meanwhile, add the biscoff spread to a saucepan and warm over low heat for a couple of minutes until melted. Be sure to stir constantly to prevent it from burning to the pan. Pour the melted biscoff spread on top of the cake and use a spoon to swirl it around the top of the cheesecake before it sets.
  • Top with full and crushed lotus biscoff cookies. Use a hot wet sharp knife to slice the cheesecake into portions before serving.

Storage instructions

  • Place the cheesecake in an airtight container and refrigerate. It will keep in the fridge for up to 5 days. You can also freeze it in an airtight container for up to a couple of months. I recommend first slicing the cheesecake into individual portions so that you can defrost them as needed. Then just allow them to sit at room temperature for an hour before serving. 

Notes

  •  Soaked cashews: soak the cashews in water for 4 hours, rinse and drain. You can also quick soak your cashews by soaking them in boiling water for one hour.
  • To make the lotus biscuit crust without a food processor, simply place the cookies into a plastic bag and use a rolling pin to bash them into fine crumbs. Then melt the vegan butter on the hob or in the microwave. Mix together the melted butter and cookie crumbs in a bowl. Press the crust into the prepared cake pan and chill to set it before adding the filling.
  • Using a springform pan if you have one, makes it easier to remove the cheesecake once set. 
  • Remove the cheesecake from the mold whilst frozen. This helps to get nice clean edges and prevents the filling from sticking to the pan. If you're finding it difficult to remove the cheesecake, use a warm wet cloth around the outside edges of the cake tin.
  • Slice the cheesecake using a heated sharp knife for clean cuts.
  • You can set the cheesecake in the fridge overnight instead of freezing it. I recommend lining the edges of the cake tin with some parchment paper first.

Nutrition

Calories: 512kcal | Carbohydrates: 40g | Protein: 8g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 291mg | Potassium: 121mg | Fiber: 2g | Sugar: 22g | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
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