This is the best biscoff cheesecake recipe you’ll ever make. It’s vegan (yep, lotus biscoff is vegan-friendly!), no-bake, creamy, indulgent, packed with biscoff-flavour, and a guaranteed show-stopper if you make it for your friends and family!
I’ve been obsessed with the lotus biscoff spread ever since I first discovered it was a thing about four years ago. Crunchy or smooth, on a spoon or in a dessert, it didn’t matter – I would devour the jar at an embarrassingly fast rate!
My vegan biscoff brownies recipe was one of the first I ever released here on By The Forkful, and it makes me insanely happy to know that it’s been a reader favourite on the site ever since. Then, my vegan biscoff fudge recipe went down equally well – so it was time to bring out the big guns. I’ve had this vegan biscoff cheesecake recipe up my sleeve for years – but never quite managed to get it written down and photographed until now.
If you’re interested, you might also like this beautiful vegan biscoff cake for extra biscoff-goodness!
This cheesecake recipe is no bake, so you don’t even need an oven to bring it together! Ideally, you’ll chill the cheesecake once assembled in the fridge overnight. At a push, you could refrigerate it for 5 or 6 hours, but I’d strongly recommend planning ahead and making it the night before you need it (then just decorate in the morning). Another no-bake showstopper dessert you might also like is this indulgent vegan chocolate tart.
How To Make Vegan Biscoff Cheesecake
For the full quantities and instructions, please scroll all the page down to the recipe card at the bottom of the page for how to make this vegan biscoff cheesecake! Below, I’ll highlight a few things you might like to know about making this cheesecake recipe.
To make your biscoff cheesecake, you’ll need:
- Lotus biscuits (1 whole pack): In the photographs, I’ve used both the traditional lotus biscuits for the biscuit base, as well as the lotus creams for added decoration. The creams are optional, though!
- Vegan butter: My top vegan butter recommendation for baking is the unsalted Flora plant-based block. If you can’t find this, however, any vegan block butter should do.
- Vegan cream cheese: For this recipe (and any other recipe that uses cream cheese!), I use VioLife “Just Like Cream Cheese” Spread. You’ll need two packs. Another increasingly popular vegan alternative to cream cheese that I’ve been using lately is the Philadelphia plant-based spread made with almonds and oats – but I’ve not tried this in the biscoff cheesecake yet.
- Vegan cream: I recommend using the ElmLea Plant-based cream for this recipe, as this is suitable for whipping.
- Biscoff spread: I use the biscoff smooth spread in the video and photos, but crunchy would work just as well. You’ll need a whole jar.
- Icing sugar
- Vanilla essence
This vegan biscoff cheesecake recipe is no-bake, so you don’t even need to preheat your oven! The only tools you’ll need are:
- A large mixing bowl
- A separate bowl for whipping your cream
- A spatula and a wooden spoon
- An electric mixer or a stand mixer. I just have this Kenwood hand mixer at the moment and it works fine.
- A 15cm (6 inch) springform cake tin – I used that exact one linked for the cheesecake photographed for this recipe. You could also use a larger 23cm springform tin with the same quantities listed in this recipe for a bigger, thinner cheesecake – this is a good option if you don’t have time to chill the cheesecake overnight as it will set quicker!
- Baking paper to line the bottom of your tin
- A blender or food processor to blitz the biscuits for your biscuit base. A rolling pin will also work! I use my trusty NutriBullet blender.
The cheesecake itself takes about 10 minutes to assemble, it really is that easy!
As I’ve mentioned, however, your vegan biscoff cheesecake needs to chill in the fridge in order to set before it can be served. If you can make your cheesecake in the evening so it can chill overnight, that’s the best possible option. My timeline for the perfect vegan biscoff cheesecake is:
- In the evening, make the biscuit base, then pop it in the fridge while making the cheesecake filling
- Pour the filling over the base, and then chill everything overnight
- In the morning, pour over your biscoff spread topping, and chill for another hour or two
- Serve, or decorate with additional toppings of your choice and then serve!
Making Your Biscuit Base
The biscuit base for this biscoff cheesecake is insanely easy. It consists of just two ingredients: lotus biscuits, and vegan butter. That’s it!
Blitz your lotus biscuits into crumbs either with a food processor, blender, or using a rolling pin (a little more effort, but works fine if you don’t have a blender!). Then, tip into a bowl with your melted vegan butter and combine.
Grease your cake tin and line the bottom with baking paper. I let the baking paper overhang on the bottom of the springform tin so it’s easier to slide off the tin base and onto my serving plate.
Pour the biscuit mix into the tin and press down firmly with a spatula or the side of a clean glass. Work the base up the sides of the tin, ensuring it’s even all the way around. If you’re using the 23cm tin, the base probably won’t go around the sides.
Make sure you press the biscuits down firmly to ensure they create a firm base for your cheesecake! Refrigerate the tin while you make your cheesecake filling.
Making The Cheesecake
The vegan biscoff cheesecake filling is equally easy: vegan cream cheese, vegan cream, icing sugar, vanilla essence, and biscoff.
I calculated the quantities for the vegan cheesecake filling starting with the cream cheese. My go-to vegan cream cheese has always been the VioLife brand, which comes in a 200g pack. So, I used 2 packs: 400g of cream cheese, and adjusted the quantities of the additional ingredients until everything worked perfectly!
To make the filling, you’ll first combine your vegan cream cheese, icing sugar, vanilla essence, and biscoff spread. A few quick tips I’ve learned along the way for this step:
- Always sift your icing sugar! I weigh out the correct quantity into a large mug, and then tip the icing sugar into my sieve over the mixing bowl. This ensures you’ve got no nasty lumps of icing sugar in your cheesecake!
- Take care not to overmix your cream cheese – it will start to split/separate if you do and unfortunately it’s difficult to bring it back once this has happened.
Whipping the Vegan Cream
In a separate bowl, you’ll whip your vegan cream. I trialled this recipe by pouring the cream into the other ingredients once combined and then whipping the whole thing together into stiff peaks, but I found that more often than not, the cream cheese started to split before the cream was quite ready.
Whipping the plant-based cream into stiff white peaks (this should only take a few minutes with a hand mixer) before folding it into the rest of the cheesecake filling ingredients is the best way I’ve found of achieving a silky smooth and super creamy biscoff cheesecake.
Once you’ve folded the whipped cream into the rest of the ingredients, pour the mixture over your biscuit base and chill everything overnight.
My topping of choice is pouring biscoff spread all over this cheesecake, of course! I’d recommend melting the biscoff for 10 seconds or so to make it easier to pour over the cheesecake. If you go with this option, I’d recommend chilling the cheesecake for a further hour or two before adding any other decorations.
Alternatively, you could just drizzle some biscoff spread over the cheesecake so it’s not quite so indulgent.
I also topped my cheesecake with crumbled lotus biscuits, vegan whipped cream, and lotus biscuits – packing in quite possibly the most lotus biscoff anyone has ever done before!
This cheesecake will store in an airtight container in the fridge for around 3 days.
To serve, open the springform tin and gently slide a hot knife (run the knife under hot water for 30 seconds) around the sides to make sure nothing sticks. Lift the sides of the tin off, and then use your baking paper to slide the cheesecake onto your serving plate.
Substitutions and Swaps
Struggling to find any of the ingredients in this vegan biscoff cheesecake recipe? In all honesty, there aren’t a huge amount of swaps you could make, but here are a few possible suggestions:
- If you can’t find lotus biscuits, you could use digestive biscuits instead
- If you’ve made the cheesecake previously and struggled to get it to set, try using a setting agent
- If you’re not vegan, you can make this recipe with the same quantities of dairy butter and cream cheese
Frequently Asked Questions
1. What is louts biscoff?
Lotus biscoff biscuits – also known as speculoos biscuits – are made by the Lotus company, a Belgian brand founded in the 1930s. Lotus biscoff spread has that same slightly spicy, caramelized flavour of the biscuits. First introduced in 2008, biscoff spread sold out in three hours when it was first introduced!
Beyond the biscuits and spread, you can even get lotus biscoff ice cream and chocolate!
2. What are the ingredients in vegan biscoff cheesecake?
The main ingredients in this vegan biscoff cheesecake are biscoff biscuits, butter, vegan cream cheese, vegan cream, icing sugar, and biscoff spread. This recipe uses almost a whole pack of lotus biscuits and biscoff spread so it’s very indulgent!
3. My cream cheese keeps splitting, how do I prevent this?
If you aren’t already, try whipping the plant-based cream with a whisk into peaks before you fold it into your cream cheese mix. Avoid beating the cream cheese at too high a speed – gently does it. Most importantly, don’t over-mix.
4. What should I do if my base is too crumbly?
If your cheesecake base is too crumbly, try adding a little more vegan butter to it. If you’re having the opposite problem and the base is too firm, use less butter next time.
5. How do I get my cheesecake out of the tin?
I use baking paper to line the bottom of my cake tin, allowing the paper to hang off the sides. This way, you can slide the cheesecake off the base of the tin and onto your serving plate using the paper.
6. How long does vegan biscoff cheesecake last?
This cheesecake will last 3 – 5 days in an airtight container in the fridge. If you are topping the cheesecake with extra lotus biscuits, just know that these will go a little soft quite quickly, so I’d recommend adding them just before serving.
7. Can you freeze vegan biscoff cheesecake?
Unfortunately, the Violife vegan cream cheese is not suitable for freezing in this vegan biscoff cheesecake as the texture spoils upon defrosting. If you use a different brand of vegan cream cheese, you might have different results.
8. What are some good topping ideas for this recipe?
A few great toppings include:
- Pouring a layer of biscoff spread over the top of the cake
- Drizzling smooth or crunchy biscoff spread over the cheesecake
- Adding biscoff buttercream rosettes to the top
- Adding dots of vegan whipped cream
- Sprinkling over lotus biscuit crumbs
- Topping the cheesecake with more lotus biscuits
For The Base:
- 200g lotus biscoff biscuits
- 90g vegan butter (I use the Flora plant-based block)
For The Filling:
- 400g vegan cream cheese (I used Violife)
- 200g biscoff spread
- 140ml vegan cream (I used the ElmLea brand)
- 80g icing sugar, sifted
- 1 tsp vanilla essence
- 150g biscoff spread
- 50g lotus biscuits (half crushed into crumbs, half whole biscuits)
- Vegan whipped cream
- To start with, grease a 15cm (6 -inch) springform cake tin and line the bottom with a circle of baking paper.
To Make The Base:
- Melt your vegan butter over the stove or in the microwave until it's just melted.
- Blitz your lotus biscuits into crumbs either with a blender, food processor, or a rolling pin.
- Pour the butter over the biscuits and mix to combine.
- Press the biscuit mixture firmly into the cake tin, using a clean glass to press the biscuits all the way up the sides, ensuring it's even.
- Put the tin in the fridge while you make the filling.
To Make The Cheesecake Filling:
- In your mixing bowl, add the cream cheese, biscoff spread, and vanilla essence.
- Sift the icing into the bowl, then mix everything together either with your spoon or with an electric mixer at a low speed.
- In a separate bowl, add your plant-based milk and whisk until it forms soft peaks. The cream should almost double in size with lots of air incorporated!
- Gently fold the cream into the cream cheese mix until combined.
- Pour the cheesecake filling over the biscuit base and use your spatula to smooth it down on the top.
- Refrigerate for at least 5 hours but preferably overnight.
For The Topping:
- Melt your biscoff spread in the microwave for 10 - 15 seconds so it’s nice and spreadable, then pour it over your cheesecake (while still in the tin).
- Pop the cheesecake back in the fridge for another 1 - 2 hours.
- Sprinkle your biscuit crumbs over the top of the cheesecake, and top with your whipped cream and biscuits.
This cheesecake will keep in the fridge for 3 - 5 days. Unfortunately, it is not suitable for freezing as the texture of the cream cheese changes once defrosted.