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.
Servings: 12 Servings
Ingredients
For the Base
- 350 g Biscoff Biscuits
- 125 g Dairy Free Spread
For the Cheesecake
- 600 g Dairy-Free Soft Cheese
- 50 g Caster Sugar
- 250 ml Plant-Based Double Cream
- 200 g Biscoff Spread
For the Decoration
- 100 g Biscoff Spread
- 250 ml Plant-Based Double Cream
- Biscoff Biscuits
Instructions
To Make the Biscuit Base
- In a food processor blitz your biscuits to a crumb. Add the dairy-free spread and pulse for 20-30 seconds until the butter is incorporated and the biscuits now resemble wet sand.
- Pour the mixture into your cake tin and press down with the back of a spoon, until the entire base is covered by the biscuit and it nice and level.
- Leave to one side.
To Make the Cheesecake
- In a bowl mix together the dairy free soft cheese and caster sugar, until it is nice and thick.
- Pour in the plant-based double cream, while mixing on a slow speed. The mixture should be thick and hold its shape. To test it hold the bowl upside down, if it doesn't fallout its ready.
- Add in the Biscoff Spread and mix until fully incorporated.
- Pour the mixture into the cake tin and smooth. Put the mixture in the fridge to set overnight (or at least 4 hours).
To Decorate
- Remove the cheesecake from your tin and place on your serving plate. If there are any bumps or gaps around the edge of the cheesecake smooth these using a knife.
- Put the Biscoff spread into a heatproof bowl and pop it into the microwave for 10-20 seconds until it is smooth and runny.
- Put the Biscoff spread into a piping bag and drizzle over the top of the cheesecake.
- Whip the plant-based double cream until it is thick. If you would like to sweeten the cream add a tablespoon of icing sugar.
- Pipe the double cream onto the top of the cheesecake and decorate using leftover Biscoff biscuits.