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Easy Vegan Biscoff Cheesecake

Easy Vegan Biscoff Cheesecake

A delicious Easy Vegan Biscoff Cheesecake, with a Biscoff Biscuit Base, creamy Biscoff Cheesecake filling, finished with sprinkled biscuits.This recipe is heaven for the biscoff lovers.
Prep Time 15 mins
chill time 1 hr 20 mins
Total Time 1 hr 35 mins
Course Dessert
Cuisine American
Servings 12
Calories 244 kcal


  • for the base:
  • 2 cups/200g biscoff biscuits
  • 1/3 cup/80g melted vegan butter or coconut oil
  • For the filling:
  • 6 cups/700g vegan cream cheese violife is the best
  • 2 cups/200g biscoff spread
  • 1/2 cup/100g coconut or organic brown sugar


  • Crush the biscuits mix them with the melted butter and tip them into a parchment paper-lined springform tin flattening them to form a base.
  • Then chill in the fridge for 20 minutes.
  • For the topping beat all the ingredients together and spread over the base. Set in the freezer for a minimum of an hour to an hour and a half. You can decorate with crushed biscoff biscuits


Store the leftover cheesecake in the fridge and consume within 3 days.


Serving: 1sliceSugar: 14.2gCalories: 244kcalFat: 11.2gProtein: 3.1gCarbohydrates: 31.4g
Keyword cheesecake, dairyfree, dessert, easytomake, recipe, vegan
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