Creamy No Bake Vegan Biscoff Cheesecake (7 Ingredients!)

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!

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? But like my no bake vegan chocolate cheesecake and my vegan no bake Nutella cheesecake, this Biscoff cheesecake certainly achieves that.

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 Oreo cheesecake, vegan chocolate cheesecake and nut-free vegan pumpkin cheesecake! And come the holidays, I’m totally serving up this vegan pecan pie cheesecake).

I love this recipe so much, I even made cute single serving mini Biscoff cheesecakes!

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!). 

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: These will be for the base of our cheesecake (like in my 7 ingredient, no bake cheesecake bars!). 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!

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. 

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!

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

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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