This no bake vegan Biscoff cheesecake is the easiest no bake cheesecake recipe! With a perfectly creamy and lush nut-free Biscoff cookie butter cheesecake filling and cookie crust, just 7 ingredients and perfect for any holiday table!

slice of vegan Biscoff cheesecake

Why you need to make this vegan Biscoff Cheesecake

This vegan Biscoff cheesecake is about to become your new cheesecake obsession. It’s perfectly lush, creamy, tangy yet sweet, and of course, full of the fan-favorite Biscoff cookie butter.

What’s more, this is a no bake vegan cheesecake! Meaning you simply blend together all of the ingredients, chill, and then serve. How easy is that?!

Now, I know many have reservations about no bake cheesecakes- how can they be as good as a baked vegan cheesecake with both the firmness and creaminess? Like my no bake vegan chocolate cheesecake, this Biscoff cheesecake certainly achieves that.

sliced vegan Biscoff cheesecake

The filling is almost mousse-like, but still firm and lovely in both texture and flavor. It’s easily my favorite vegan cheesecake recipe (but I do love my vegan chocolate cheesecake and nut-free vegan pumpkin cheesecake!).

With a silky Lotus Biscoff spread cheesecake filling, crushed Lotus Biscoff biscuits as the cookie crust, and topped with more melted Biscoff cookie butter and cookies, this vegan Biscoff cheesecake recipe is a fantastic dessert recipe you need for the holidays- Thanksgiving, Christmas, you name it!

What is Biscoff and is Biscoff vegan?

Biscoff cookie butter is made from Speculoos cookies, also know as Lotus Biscoff cookies. The cookie butter spread is very similar to peanut butter in consistency, with the flavor of Biscoff Lotus cookies.

Originating from Belgium, speculoos cookies (or Speculaas in Holland) are crisp, sweet, and mildly spicy in flavor with cinnamon and other warming spices.

And the best part? Biscoff cookies and Biscoff cookie butter are entirely vegan and made without any animal products! However, the chocolate covered Biscoff cookies do contain dairy (but we won’t need them for this recipe!). 

sliced vegan Biscoff cheesecake on a wood board

Ingredients & Substitutions:

  • Vegan Cream Cheese: For nut-free, I recommend violife cream cheese or Tofutti cream cheese. 
  • Vegan Dairy-Free Yogurt: For nut-free, you can use soy milk yogurt or coconut milk yogurt. If you can consume nuts, I recommend using Forager Project cashew milk yogurt or Kite Hill Greek-style yogurt. 
  • Vegan Heavy Cream: I love using So Delicious! Heavy Vegan Cream. You can also use Country Crock. If you can’t find vegan double cream, you can also swap in soy milk, coconut milk, or oat milk
  • Granulated Sugar: Use organic granulated sugar for vegan. I recommend Florida Crystals Sugar. 
  • Biscoff Cookie Butter Spread: For gluten-free, you can try making your own gluten-free cookie butter spread! You should be able to find the Biscoff cookie butter at your local grocery store, such as Publix, ShopRite, etc. Trader Joe’s also has a version, but I’m not sure if it’s vegan!
  • Biscoff Cookies: Like the cookie butter, you can find this at your local grocery store. I don’t know of any store-bought gluten-free versions at this time. However, you can make your own gluten-free Biscoff cookies here, and make sure to swap in maple syrup for the honey for vegan!
  • Vegan Butter: You can also swap in coconut oil. I recommend Miyoko’s vegan butter, or Earth Balance butter for nut-free. 

Optional ingredients: Vanilla extract and salt. I personally love adding a little bit of vanilla, but you definitely don’t need the salt. From the salt in the cream cheese and Biscoff cookie butter, you definitely have enough contrast in flavor!

layers of vegan Biscoff cheesecake on Biscoff cookie crust

Overview: How to make a vegan Biscoff cheesecake

You’re just going to love how easy this vegan lotus Biscoff cheesecake is to make! Here’s a quick overview with instructional photos.

But if you want to see a video of how to make this no bake Biscoff cheesecake, check out my quick 30 second tutorial on Instagram!

Start by making the Biscoff cookie crust. Pulse the Lotus cookies to a fine crumb. Then mix in the melted vegan butter. 

how to make vegan Biscoff cheesecake

Press the cookie crust into the prepared springform pan, and place the pan into the freezer while you make the cheesecake filling.

Next, make the Biscoff no-bake cheesecake filling. You can use either a stand mixer with whisk attachment, or a large mixing bowl and hand mixer. 

Simply cream together the vegan cream cheese, yogurt, heavy cream, and sugar until fluffy and consistent. You’ll notice soft peaks start to form in the filling. Then add in the cookie butter, and mix again until completely mixed.

Fill the cheesecake. Pour the Biscoff no bake filling into the springform pan on top of the crust. Then chill the cheesecake for 4+ hours.

Top and serve! Spread melted Biscoff cookie butter on top, and sprinkle with crushed Lotus cookies. Slice and serve!

Storage Tips & Tricks

  • Once the Biscoff cheesecake is set in the freezer, you can continue to store it in the fridge for up to 3 days. 
  • You can use a 9″ or 10″ springform pan- however, the cheesecake height won’t be as tall. 
  • Use a butter knife to run along the edges of the cheesecake and springform pan to help release the cheesecake from the pan. 
  • You can freeze this cheesecake overnight if you’d prefer, and serve the next day!
sliced vegan Biscoff cheesecake

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

vegan Biscoff cheesecake pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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slice of vegan Biscoff cheesecake

Creamy No Bake Vegan Biscoff Cheesecake (7 Ingredients!)

  • Author: Britt Berlin
  • Prep Time: 15
  • Freezing Time: 240
  • Total Time: 4 hours 15 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American
  • Diet: Vegan

Description

This no bake vegan Biscoff cheesecake is the easiest no bake cheesecake recipe! With a perfectly creamy and lush nut-free Biscoff cookie butter cheesecake filling and cookie crust, just 7 ingredients and perfect for any holiday table!


Ingredients

Units Scale

Biscoff Cheesecake Crust:

  • 1 250g package Biscoff Lotus cookies
  • 1/3 cup (75 g) vegan butter*, melted and cooled to room temperature

Biscoff Cheesecake Filling:

  • 16 ounces (454 g) vegan cream cheese, room temperature
  • 8 ounces (240 g) vegan dairy free yogurt
  • 1 cup (220 g) Biscoff cookie butter spread
  • 1 cup (250 mL) heavy unsweetened dairy free milk or cream, room temperature*
  • 1 cup (200 g) organic granulated sugar
  • 1 tbsp vanilla extract
  • Optional toppings: Biscoff cookie butter, Biscoff Lotus cookies, vegan caramel

Instructions

  1. Prep: Measure out all ingredients. Line an 8″ springform pan with parchment paper on the bottom, and lightly grease the edges. 
  2. Make the crust: Blitz or pulse the lotus Biscoff cookies in a food processor or blender until they’re in a fine crumb. Pour the cookie crumbs into a medium bowl, and add in the melted vegan butter. Mix until combined. Then press the dough into the bottom of the springform pan. Use the back of a spoon to create a smooth surface. Place the crust into the freezer while you make the Biscoff cheesecake filling.
  3. Mix: In a stand mixer with whisk attachment or in a large bowl with a hand mixer, cream together the vegan cream cheese, dairy free yogurt, heavy vegan cream, sugar, and vanilla extract until fluffy and consistent, about 3-5 minutes. Then add in the Biscoff cookie butter, and mix again until combined, about 3 minutes.
  4. Pour: Remove the cookie crust from the freezer, and pour the cheesecake filling into the cookie crust. Smooth the top with a spoon or offset spatula. 
  5. Freeze: Cover the top of the cheesecake with plastic wrap, and place the cheesecake into the freezer to set for 4 hours, or overnight. 
  6. Plate:When ready to serve, remove the cheesecake from the freezer. Use a butter knife to gently run along the edges of the cheesecake before you unlock the springform pan. Carefully remove the springform pan wall, and place the cheesecake onto a plate.
  7. Serve: Melt any leftover cookie butter (I used about 1/3 cup) in a microwave safe bowl, and pour the cookie butter onto the top of the cheesecake. Sprinkle crushed Biscoff cookies on top, and decorate with more cookies if desired. Slice and serve!
  8. Storage: Store any leftovers in an airtight container and in the fridge for up to 3 days, or in the freezer for up to 3 months. 

Notes

Gluten Free Option: Swap in 1 batch homemade gluten free cookie butter and 2 batches of homemade Speculoos cookies (1 batch will be for the homemade cookie butter). Make sure to swap out the honey for maple syrup to ensure it’s vegan. 

Vegan butter: You can use coconut oil if you’d prefer. I used Miyoko’s vegan butter here, but Earth Balance also works.

Vegan cream cheese: For nut-free, I recommend Tofutti or Violife. Other brands I like for this recipe are Miyoko’s vegan cream cheese.

Vegan dairy-free yogurt: I like using Forager Project cashew milk yogurt or Kite Hill almond milk Greek-style yogurt. For nut-free, you can use coconut milk yogurt or soy milk yogurt.

Heavy vegan cream: I used So Delicious! Heavy Vegan Cream. You can also use Country Crock. If you don’t have access to vegan double cream, you can use heavy coconut cream or coconut milk, or soy milk or oat milk. 

Keywords: vegan Biscoff cheesecake, Biscoff cheesecake, no bake Biscoff cheesecake, no bake vegan cheesecake

bite taken from vegan Biscoff cheesecake slice