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

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!

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

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!

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. 

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!

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