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, this Biscoff cheesecake is just 7 ingredients and unbelievably dairy free!

slice of vegan biscoff cheesecake on a plate

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.

  • Mousse-like filling: It’s light and fluffy, while still setting firm enough to hold its shape- just lovely in both texture and flavor!
  • Just simple 7 ingredients: and the crust alone is just 2 of those ingredients. Everything you need, you probably have in your pantry (and no cashews nor tofu are involved whatsoever!)
  • Only 10 minutes of hands on work: That’s it! We’re blending basically everything in a food processor (though you can use a bowl and hand mixer or stand mixer for the filling!).
  • Unbelievably dairy free and vegan: Like honestly, no one will know. We’re truly redefining what it means to eat vegan these days!
sliced vegan biscoff cheesecake

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

Psst! For the ultra cookie lover: Try my vegan Oreo cheesecake and vegan cookie dough cheesecake!

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: 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, 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!

sliced vegan biscoff cheesecake on a marble board

Overview: How to make a vegan Biscoff cheesecake

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

For the video tutorial, check out this video here!

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. 

vegan Biscoff cheesecake filling in a bowl
assembled vegan Biscoff cheesecake in a springform pan

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.

set vegan Biscoff cheesecake
topping the vegan Biscoff cheesecake with crushed cookies

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

finished vegan Biscoff cheesecake
close up of vegan Biscoff cheesecake

💡Pro serving tip:

For a Biscoff “ganache” on top: heat about 1 cup of Biscoff cookie butter spread in a microwave safe bowl until melted, about 30 seconds. Then pour on top while the cheesecake is still cold from the fridge. You can then swirl designs into the set cookie butter as it cools against the cold cheesecake!

slice of eaten biscoff cheesecake

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

Creamy No Bake Vegan Biscoff Cheesecake (7 Ingredients!) 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 eaten biscoff cheesecake

Creamy No Bake Vegan Biscoff Cheesecake (7 Ingredients!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 20 reviews
  • 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
Print Recipe

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, this Biscoff cheesecake is just 7 ingredients and unbelievably dairy free!

Ingredients

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 (250 g) Biscoff cookie butter spread
  • 1 cup (240 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

Vegan butter: You can use coconut oil if you’d prefer. I used Violife 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. 

sliced vegan Biscoff cheesecake with a bite from it
slice of eaten biscoff cheesecake
sliced biscoff cheesecake on a marble board
bitten slice of vegan biscoff cheesecake on a plate
slice of vegan Biscoff cheesecake on a cutting board