Vegan Biscoff Cheesecake

This vegan Biscoff cheesecake is creamy, rich, and packed with Biscoff flavor. It has a simple Biscoff cookie crust, a smooth cookie butter filling, and a little flaky sea salt on top to balance the sweetness.

It’s completely no-bake, which makes it an easy dessert to prepare ahead of time. The filling is made with vegan cream cheese, Biscoff spread, and whipped vegan cream. After a night in the fridge, it becomes firm enough to slice but stays soft and creamy in the middle.

I like to finish the cheesecake with melted Biscoff spread, crushed cookies, and a small pinch of flaky sea salt. The salt is subtle, but it works really well with the sweet, caramel-like flavor of the Biscoff.

Why You’ll Love This No-Bake Cheesecake

• No oven needed. Everything comes together without baking.
• Plenty of Biscoff flavor. You get Biscoff cookies in the crust and cookie butter in the filling and topping.
• Sweet and salty. A little flaky sea salt on top works well with the sweet Biscoff flavor.
• Creamy but easy to slice. Whipped vegan cream keeps the filling light, while an overnight chill helps it set properly.
• Great for making ahead. You can prepare the cheesecake the day before and keep it in the fridge until you’re ready to finish and serve it.

Biscoff Cheesecake Ingredients

You only need a few ingredients to make this cheesecake. Here are the main ones to know before you start.

Biscoff Cookies and Cookie Butter

Biscoff cookies are used for the crust, and smooth Biscoff spread goes into the filling and on top. I like using the smooth spread because it mixes easily into the filling and melts nicely for the topping.

Vegan Cream Cheese

Use a thick vegan cream cheese if you can. A very soft or watery one can make the filling harder to set.

Vegan Whipping Cream

Make sure you use a vegan cream that can be whipped. Keep it cold until you need it so it whips up well.

Vegan Butter and the Remaining Ingredients

Melted vegan butter holds the cookie crust together. You’ll also need powdered sugar, a little lemon juice, and vanilla for the filling. A small pinch of flaky sea salt goes on top before serving.

Biscoff Cheesecake Method

Make the Biscoff Cookie Crust

1. Crush the Biscoff cookies into fine crumbs. You can use a food processor or crush them in a sealed bag with a rolling pin.
2. Mix the crumbs with melted vegan butter until evenly coated.
3. Press the mixture firmly into the bottom of a lined 8-inch springform pan. I use the bottom of a measuring cup to get an even, firm crust.
4. Place the crust in the fridge while you make the filling.

Whip the Cheesecake Filling

1. Whip the cold vegan cream until it holds stiff peaks, then set it aside.
2. In a separate bowl, beat the vegan cream cheese, Biscoff spread, powdered sugar, lemon juice, and vanilla until smooth.
3. Gently fold in the whipped cream until everything is combined. The filling should look thick and fluffy.

Assemble and Chill Until Set

1. Spoon the filling over the chilled crust and spread it evenly.
2. Smooth the top, cover the pan, and refrigerate overnight. Before removing it from the pan, check that the center feels firm and holds its shape.

Add the Biscoff Topping

1. Warm the Biscoff spread just until it becomes pourable. Don’t let it get hot.
2. Pour it over the chilled cheesecake and spread it gently across the top.
3. Finish with crushed Biscoff cookies and a small pinch of flaky sea salt. Keep chilled until you’re ready to serve.

A Few Helpful Notes

• Use thick vegan cream cheese. A very soft or watery cream cheese can make it harder for the cheesecake to set.
• Use a warm knife for slicing. Warm the knife, dry it, and wipe it clean between each cut.
• Go easy on the flaky salt. You only need a small pinch on top. It should complement the Biscoff rather than make the cheesecake taste salty.

Variations and Substitutions

Vegan Cream Cheese and Whipping Cream Alternatives

Different brands of vegan cream cheese can give you slightly different results. If you swap brands, choose one that is thick and creamy rather than loose or watery.

The same goes for the cream. Use a dairy-free cream that is made for whipping. Regular plant-based cooking cream won’t give the filling the same structure.

Alternative Cookie Crust

If you don’t want to use Biscoff cookies for the crust, you can use another crisp vegan cookie instead. Choose one with a simple caramel or lightly spiced flavor that works well with the Biscoff filling.

Topping and Decoration Ideas

You can keep the top simple with melted Biscoff spread and flaky sea salt, or dress it up a little.

• Add crushed Biscoff cookies around the edge.
• Top each slice with half a Biscoff cookie.
• Pipe a little vegan whipped cream around the top.
• Add a light drizzle of extra Biscoff spread just before serving.

Storage and Make-Ahead Instructions

Refrigerating

Keep the cheesecake covered in the fridge so it doesn’t dry out or pick up other flavors. It will keep well for about 4 days.

If you’re using whole Biscoff cookies for decoration, add them close to serving time. They soften after sitting in the fridge.

Freezing

You can freeze the whole cheesecake or individual slices. Wrap it well and keep it in an airtight container.

Let it thaw in the fridge overnight before serving. Avoid thawing it at room temperature, as the filling can become too soft.

Making It Ahead

This is a good dessert to make the day before you need it. Prepare the crust and filling, then leave the cheesecake to set in the fridge overnight.

Add the Biscoff topping and decorations once the cheesecake is cold and firm. I like to leave the flaky sea salt and any whole cookies until just before serving.

Questions About This Cheesecake

Is Biscoff vegan?

Lotus Biscoff cookies and the classic Biscoff cookie butter are generally made without animal-derived ingredients. It’s still a good idea to check the package before using them, especially if ingredients or allergen information are important for you.

Why is my vegan Biscoff cheesecake too soft?

If the cheesecake is still soft after an overnight chill, the cream may not have been whipped firmly enough or the vegan cream cheese may have been unusually loose. Keep the cheesecake refrigerated rather than trying to serve it while the filling is soft.

Can I make it without a springform pan?

Yes. You can use a deep cake pan lined with enough parchment paper to help lift the cheesecake out. A springform pan is easier, though, because you can release the sides without turning the cheesecake over.

Can I make individual Biscoff cheesecakes?

Yes. Divide the crust and filling between small dessert rings or lined muffin cups. Keep them chilled until the filling is completely firm.