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vegan biscoff cheesecake

Easy Biscoff Cheesecake – Vegan!

  • Author: Maiko
  • Total Time: 4 hours 20 minutes
  • Yield: 8 slices 1x
  • Diet: Vegan


This decadent no-bake vegan biscoff cheesecake is super easy to make with only 9 ingredients required! The biscoff-flavoured rich and creamy cheesecake and the butter biscuit base create a perfect balance in texture and flavour. It’s topped with more biscoff spread and biscuits to maximise the flavour of melty biscoff in every bite! This cheesecake recipe is perfect for making for parties and enjoying with friends.



For the crust

For the cheesecake filling


  1. To make the crust, blitz the digestive biscuits until very fine like flour with a food processor about 2 mins.
  2. Transfer the biscoff biscuit “flour” to a large mixing bowl, and add the melted vegan butter and melted biscoff spread. Mix with a large wooden spoon or a silicone spatula until well combined.
  3. Pour the mixture into a cake tine and spread evenly. Using the bottom of a drinking glass or any clean thing with a flat surface, press down the crust to the bottom and to the side firmly.
  4. Set in the fridge.
  5. To make the cheesecake filling, whip the soy single cream with a stand mixer or hand mixer until it’s fluffy and makes a firm peak. It takes about 3-5 mins.
  6. Add the rest of the ingredients to the whipped soy cream and mix at low speed until it’s just combined. Be careful not to overmix! 
  7. Pour the cheesecake mixture into the crust and smooth out the top evenly with a spatula. Cover with a cling film and chill in the freezer for at least 4 hours or overnight.
  8. Once the cheesecake is set, top it with biscoff spread and biscoff biscuits. Thaw the cheesecake, slice and enjoy!



Make sure that the single cream and the tools are cold! The cream won’t whip up if the temperature is warm.

  • Prep Time: 20 mins
  • Chill time: 4 hours
  • Category: Cheesecake
  • Method: No-bake

Keywords: biscoff