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!
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📖 Recipe Overview
- 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.
🍯 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.
Love Lotus Biscoff desserts? Try my speculoos tiramisu, biscoff pumpkin cheesecake, biscoff fudge, homemade speculoos cookies, and biscoff brownies next!
🧾 Ingredients Needed
As promised, you only need a few ingredients to make this delicious vegan Lotus Biscoff cheesecake. Here's what to grab:
Ingredient Notes
- 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.
- 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!
🥣 How To Make Vegan Biscoff Cheesecake
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
No-bake biscoff cookie crust
The cookie 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.
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.
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.
📝 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.
💬 FAQs
Absolutely, however, note that this will result in much thinner layers of both the crust and cheesecake filling.
Biscoff cookies and cookie butter spread do not contain animal products, making them suitable for vegans.
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 sides of the pan.
Absolutely, swap the cashews or soaked sunflower seeds to keep it nut-free, and make sure you check the labels on the vegan butter and cream cheese.
Place the cheesecake in an airtight container and refrigerate. It will keep in the fridge for up to 5 days.
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, or defrost on a plate in the fridge overnight.
🍰 More Vegan Cheesecakes
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📖 Recipe
Description
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 note 1
- 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 (⅕ cup) pure maple syrup
- 30 g (7.5 tsp) coconut oil, solid, *see note 2
- 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" 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.
- Coconut Oil: Sub this for an extra 200g vegan cream cheese.
- 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
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I had a vegan dinner party for 5 with 4 omnivores. I chose this for dessert and the comments were: "that is a world-class dessert", "omg, this is sooo good" and "that dessert was Unbelievably Delicious ". Thanks ATD!! You made me look good 😉
Hi Viv,
Oh my goodness that is wonderful! Thank you so much for letting me know x
Christina, the taste of this is amazing but I have a question -- I've prepared the whole thing including the biscoff topping and the crumbled cookies, but I'm getting a little worried about keeping it in the fridge until the party because I finished making it Monday and the party is Saturday. At this point could I freeze it and take it out of the freezer Friday evening? (It's Wednesday morning) And take it out of the freezer Friday evening? Or is it bad to refreeze the entire thing once it's prepared?
I froze it and it thawed perfectly.
Hi Sheila!
Yes I would freeze it, just make sure you wrap it well or place it in an airtight box. One thing to note is that the crumbled cookies on top won't be as crunchy when defrosted, but otherwise it's not a problem 🙂
Got it thank you!
I made this one so many times by now and i swear it's the best vegan cheesecake in the world <3 thank you so much for this recipe!
Hi Nina,
I saw your lovely creations over on IG! Thank you so much for your lovely feedback and for making the recipes and tagging me. It always makes me so happy to see you are enjoying them!
So easy, haven’t had a full slice yet but sampled all the layers as it was being made!I made it in my loaf tin as I didn’t have a springform small enough.
Hi Jen,
Love that you used a loaf tin, they´re so great for cheesecakes!
THIS IS AMAZING AND VERY TASTY!
So happy you enjoyed it, Viktoria! Thanks so much for trying it and commenting x
There should be a warning with this recipe due to its addictive properties! I made it for my daughter's birthday yesterday and followed the recipe exactly, we can't stop eating it. Absolutely delicious, best vegan cheesecake I've tasted. Will be looking out for all your other recipes, thank you.
Hi Dawn,
Aw I'm so happy to hear that! Thank you for taking the time to leave your wonderful review!
I made this for Christmas Day dessert for my family and it was an absolute hit. Best cheesecake recipe so far. I’ll be making it for all my vegan and non-vegan friends in the new year. Thank you!
This makes me so happy, Racheal! Thank you for your wonderful feedback, and Happy New Year!
Hi Racheal,
Thank you for trying the recipe, I'm so happy you loved it! That's interesting about the color, for me it always has a darker color when straight from the blender but it sets up lighter. I wonder if that could be down to the brand of cream cheese perhaps!
I love this recipe. I made this and entered it into a bake off at work and despite it being no bake it won first prize! People couldn't believe it was vegan. I've made this quite a few times and always turns out great.
Hi Leah,
Oh congrats on winning 1st place, that's amazing! So happy you're enjoying the recipe 🙂
Do you have any alternatives to using nuts? I read about sunflower seeds but any other ideas or experience you have?
Hi Ellan,
You could double the amount of vegan cream cheese instead and you should be good. Also, I have a pumpkin biscoff cheesecake that doesn't use nuts in case you'd like to have a look: https://addictedtodates.com/pumpkin-cheesecake-bars/
I hope this helps!
Thank you so easy to nake it my son love it so much
Hi Campaka,
I'm so happy to hear that! Thank you for trying the recipe x
One word, WOW!
Thank you so much 🙂
I've made this (easy to follow) recipe for vegan lotus biscoff cheesecake for a dear friend 4-5 times now slightly adapted to make it my own as I do with all recipes after first effort following the recipe precisely
every time its gone down like a storm and shortly afterwards were talking about remaking it 🙂
so thankyou to Addicted-to-dates
will be resorting too your page to explore other recipes.
Hi Ace,
This is so lovely to hear, thank you so much for choosing my recipes and for stopping by with your feedback. It means a lot! x
hello~ just to check if it will be advisable to use olive oil as a substitute for coconut oil?
Hi Ris,
I'm afraid not. The purpose of the coconut oil is to set the filling and as olive oil is liquid it won't work, unfortunately.
Just amazing. Decadent but not too rich, this cheesecake tastes absolutely sublime. I was surprised at how simple it was to put together, the hardest part was the waiting for it to set!
Hi Jeffrey,
I'm so happy you loved the recipe, thanks for your great feedback 🙂
Can I use vegan whipping cream instead of cashews and if so how much would I need?
Hi Louise,
I'm afraid the cashews can't be directly subbed for cream in this recipe. Soaked sunflower or macadamia nuts are fine to swap in though, in case that helps x
Thank you Christina i made it with sesame seeds and maybe 1 1/2 recipe and it was a big success yesterday at my ramen restaurant! The try out with sesame worked very well. Thank you
Hi Susana,
Sesame seeds are such a creative addition! I'm glad it went down well 🙂
This cake is fantastic! The cream cheese and yoghurt add a whole other world of creaminess to the cake. I have made lots of raw vegan cheesecakes but only ever used cashews. I worry about how processed the vegan cheeses are, but I am a convert after trying this recipe. Thanks for all your great recipes. I have tried many of them and never had a failure. I'm off to buy your cookbook. Thanks again.
Kelly
Hi Kelly,
Thank you so much for your wonderful feedback! Vegan cream cheese and yogurt is really a gamechanger, isn't it? And thank you so much for your support with my book, I hope you continue to enjoy many more recipes 🙂
I'm making this right now, how did you manage to keep the middle looking white? The biscoff spread made it all brown for me.
Hi Chris,
The filling should come out quite light using the ingredients listed. Can you double check the amount of biscoff spread added?
Omg, I made this for a non vegan thanksgiving, I was the only one, and it was SUCCESS! So delicious, everyone loved it! I made 1 1/2 of the recipe because my container was bigger, and I was worried I’ll mess up something, but turned out great! So good, so creamy! 10/10
Excited to make more “Addicted to Dates” recipes!!!
Hi Nailea,
Oh wow, I'm smiling reading this! So glad it went well and everyone loved it, and good shout on increasing the recipe for the larger volume cake pan. I can't wait to hear about what you make next xx
How do you feel about using Biscoff. Because of its high palm oil content hasn't it contributed to loss of natural habitat and diversity, therefore death of animals? It doesnt seem like any palm oil is sustainable, so much forest has been cleared in the past to grow it.
This looks delish. What would you substitute instead of the cashews as we can't have it?
Hi Kiren,
Absolutely, you can use either soaked sunflower seeds or macadamias in place of cashews.
Hi! Could this be done nut-free?
Hello,
Firstly so sorry for the late reply. Yes, you can absolutely make it using soaked sunflower seeds in place of cashews.
Hi,
I'm dying to try this recipe! Could it be made into mini muffin tin cheesecakes?
Hi Lauren,
Yes absolutely, that's a great idea 🙂 Just be sure to line the tin first so it's easy to get the cheesecakes out once set!
Well, this is it, after months of bookmarking it to make it, it's all in the fridge and I'll unmold tomorrow! Nothing to report, everything is like you for the moment, I can't wait to decorate it and cut a slice to taste! I will quote you on instagram as I will post the picture. THANK YOU for your great recipes always reliable!
Hey Laura,
I'm so happy to hear you're trying out the recipe, can't wait to hear how you like it!
Forgot to leave my stars! Get 5 stars from us!
Thank you so much, Ashlee!
I finally caved into making this for my partner as she's Biscoff mad. First attempt at a vegan cheesecake too (cheesecake was always my favourite desert way back when) and I must say, our eyes rolled to the backs of our heads when we tasted the first forkful. An absolute treat for the tastebuds and SO easy to put together. Really hit the spot. The perfect texture. We doubled the volume of ingredients for the biscuit base (as it's our favourite part) and it turned out beautifully. We will definitely be working our way through all of your cheesecake recipes and then some. Thanks so much for sharing!
Hi Ashlee,
That sounds like the perfect birthday cake for a Biscoff lover! I'm honored that you chose my recipe for your first vegan cheesecake. Thanks so much for your incredible feedback, I can't wait for you to try all the other recipes!
Made this Biscoff cheesecake today for my daughters birthday, everyone loved it, voted by all that ate it the best vegan cheesecake I have made to-date. Very easy to make, very rich, creamy and decadent. Love that it is no bake. Thank you so much for the recipe .
Hi Jan,
Delighted to hear everyone loved the recipe. Thanks so much for trusting in my recipes and for your incredibly kind feedback x
The best cheesecake I have ever had! I seriously can not stop talking about this recipe!
Hi Hillarey,
I'm so happy you loved the recipe! Thanks so much for sharing your positive feedback x
Honestly you make the best vegan desserts ever (I made lots of your recipes already)! It was really hard to find great vegan recipes that worked and yours are truly A-M-A-Z-I-N-G! That you so much for sharing your amazing ideas and creations. You are the BEST!
Hi Anita,
This is honestly so lovely of you to write, thank you so much for your kind words and for trusting in my recipes. You've made my day!
Christina xx
Hello Christina,
I made the Vegan Biscoff Cheesecake for a Hogmanay celebration with friends- it was amazing!!! Like one of your other followers, I found that the filling was darker than your images and I followed the recipe exactly. It wasn't a problem though as it was absolutely delicious! Thank you for this great recipe.