No-Bake Vegan Biscoff Cheesecake

This Vegan Biscoff Cheesecake has a Biscoff biscuit base, a dairy-free Biscoff Cheesecake, Biscoff drizzle and is topped with Biscoff biscuits.  

Yes! That’s right I went there. How could we go through Veganuary without a Vegan Biscoff Cheesecake? And just look at it!  

It seems you guys are as obsessed with Biscoff as I am. I have so many Biscoff recipes on my blog already including Biscoff Muffins, Biscoff NYC Cookies and Vegan Biscoff Cupcakes.  

Reasons to Love This Recipe 

Vegan and Dairy Free – This recipe has both dairy-free soft cheese and plant-based Elmlea double cream.  

Biscoff – Do I need to say more! Biscoff is the most delicious biscuits and spread. It is thick it is creamy and caramelly with just a hint of cinnamon. It is perfect.  

No-Bake – This is a no-bake cheesecake. Basically, you don’t need an oven to make this just a fridge. It is the perfect no-bake dessert.  

Before you Start Baking  

So before you start baking you might find it beneficial to weigh out all the ingredients into individual bowls. That way when you get into baking you have them ready.  

Related Recipes

White Chocolate & Biscoff Vegan Cupcakes

Vegan Brownies

Vegan Biscoff Tart

I used an 8” spring-form tin for cheesecakes as I find it the easiest way to get them out, but I don’t like the bottom or the sides. I just don’t see any point, plus if you line the sides, it will just go all soft and soggy and be an absolute nightmare to get off. So, for me, it’s just not worth the extra hassle.  

As I said above this is a no-bake cheesecake recipe so we don’t need to pre-heat our oven or anything.  

Biscoff Biscuit Base  

In sticking with the Biscoff theme I used Bisoff Biscuits as the base. This is optional you can use any biscuits you fancy but I just thought, since it is a Biscoff cheesecake we have to use Biscoff biscuits.  

Blitz them in a food processor, or you can put them into a food-safe bag and bash them with a rolling pin until they resemble fine crumbs.  

Add in the dairy-free spread and pulse or mix together until they resemble wet sand.  

Pour the mixture into the base of your tin and press it down using a spatula or the back of a spoon. There shouldn’t be any gaps and the biscuits should be tightly packed in.  

At this point, you can leave the base to one side or pop it into the fridge. Making the cheesecake filling is pretty quick so I don’t tend to bother chilling it at this point as I don’t think it makes any difference. But it is completely up to you. This is my method but chilling it in the fridge while you make your filling might work better for you.  

No-Bake Vegan Biscoff Cheesecake Filling  

 Add the dairy-free soft cheese and caster sugar to a large clean bowl and whisk until it starts to become thick. One of the good things about dairy-free soft cheese is it is a lot more solid and thick compared with soft cheese. Soft cheese normally has a layer of water on top which can make cheesecakes quite soft, but the dairy-free version doesn’t have this so it really shouldn’t take too long to whip up.  

While you are whisking on a low-speed pour in the dairy-free cream. I used Elmlea’s plant-based double cream but any dairy-free double cream should work perfectly.  

Continue to whisk until it becomes thick and starts to hold its shape. You will know this because if you are using a stand mixer or hand whisk you will start to see the indents of the whisk in the mixture.  

Add in the Biscoff spread, I used a combination of the crunchy and smooth in the cheesecake but you can use all of one spread if you prefer. Whisk this in until completely combined and pour the mixture into your tin.  

I didn’t add any Biscoff biscuits to the cheesecake mixture as I find they just go soft and soggy and aren’t the nicest to eat so I have just kept them on the base and for decoration on top.  

Smooth the cheesecake mixture and pop it into the fridge overnight to set.  

How Do I Know the Cheesecake is set? 

So, I would recommend leaving the cheesecake to set overnight rather than just for a few hours as I tend to find that it is then a more solid cheesecake and holds its shape completely.  

One way to test it is by taking the cake tin out of the fridge and the top of the cheesecake should be firm. You could also try tilting the cake tin from side to side and if it doesn’t move then it is ready.  

My Cheesecake is not Setting? 

If your cheesecake isn’t setting it is probably because it is under whisked. You can pop it into the freezer, or eat it as is it will still taste delicious.  

Removing the Cheesecake From The Tin  

If you have used a springform tin for your cheesecake unclip it and gently shake the cake tin until the cheesecake has come away from the sides.  

Carefully lift the cake tin, remember the bottom and sides aren’t connected so you will need to make sure you lift both. Pop it onto a tin or up-turned glass and gently pull the side of the tin downward.  

Most cheesecakes when they first come out of the tin don’t look too pretty, they normally have some bumps and dents. To fix these gently run a knife around the side of the cheesecake to smooth it out. If there are any dents, use any cheesecake that has stuck to the sides of the tin or that you have smoothed off using the knife to fill them in.  

You can then remove it from the base, using a clean knife gently run around the base of the cheesecake until you feel it loosen from the tin. Gently slide it from the bottom of the cake tin onto your serving plate.  

Decorating the Cheesecake  

Soften the Biscoff spread in the microwave until a soft and runny consistency. Pour the Biscoff into a piping bag with either a small round nozzle or if you are using disposable piping bags snip the end off the bag.  

Drizzle the Biscoff over the top of the cheesecake and leave it to one side.  

I used Elmlea’s Plant-Based double cream to decorate the cheesecake this is of course completely optional. You need to whip the cream until it forms stiff peaks. Pop it into a piping bag with your favourite piping tip for this recipe I used a Wilton 2D Piping Tip and these piping bags.  

Pipe the cream onto the top of the cheesecake and decorate with some Biscoff biscuits.  

Alternatives  

You don’t need to use Biscoff biscuits for the base you could use Oreos or another Vegan option.  

You also don’t need to make this cheesecake Biscoff if you whip together all the ingredients apart from the Biscoff spread and add 1tsp of Vanilla Extract you have a vanilla cheesecake!  

Equipment 

9” Spring Form Tin

Spatula

Mixing Bowl

Scales

Piping Tip

Piping Bag

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If you do have any questions about this No-Bake Vegan Biscoff Cheesecake or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.