Biscoff lovers, don’t miss this vegan Biscoff cheesecake recipe. A crisp, buttery Biscoff crust supports a silky Biscoff cream cheese filling, finished with melted Biscoff spread and crunchy cookie crumbs for triple the cookie-butter flavor in every bite.
The idea of turning crunchy Biscoff cookies into a smooth, spreadable cookie butter changed desserts forever. This cheesecake captures that flavor at every level: crushed cookies and vegan butter form the crust, plant-based cream cheese and Biscoff spread make a rich filling, and melted Biscoff plus crumbs finish the cake. It looks bakery-level but is straightforward to make, and it’s a brilliant show-stopper for gatherings or a special treat at home.
Why This Biscoff Cheesecake Is a Must-Make
This cheesecake stands out for a few simple reasons:
- Three layers of Biscoff flavor. The cookies are in the crust and topping, and the spread is folded into the filling and drizzled on top.
- Vegan but easy. Using vegan cream cheese keeps the texture smooth without the fuss of soaking and processing nuts.
- Effortless decoration. Melted Biscoff spread and a sprinkle of crushed cookies create a polished finish without piping or frosting skills.
Notes on Ingredients
Below are the components you’ll need for this vegan Biscoff cheesecake. Quantities and step-by-step instructions are in the recipe card.
Crust:
- Biscoff cookies – These are naturally vegan and make a crisp, flavorful base.
- Vegan butter – Melted to bind the crumbs into a firm crust.
Cheesecake filling:
- Vegan cream cheese – Use a full-fat variety for the best texture.
- Light brown sugar – Adds sweetness and depth.
- Cornstarch – Thickens and stabilizes the filling.
- Full-fat coconut cream – Adds richness and smoothness.
- Biscoff spread – Provides the signature cookie-butter flavor.
- Vanilla extract, fresh lemon juice, and sea salt – Balance and brighten the filling.
Topping:
- Melted Biscoff spread – Warmed until pourable and spreadable.
- Crushed Biscoff cookies – For crunch and decoration.
How to Make Vegan Biscoff Cheesecake
Follow these clear steps for a smooth, well-set cake.
- Prepare the crust. Pulse Biscoff cookies to fine crumbs, mix with melted vegan butter, press firmly into a 9-inch springform pan, and bake at 350°F (175°C) for 10 minutes. Reduce the oven temperature to 325°F (165°C) before baking the filling.
- Start the filling. Beat vegan cream cheese until smooth, then add brown sugar and mix until fluffy.
- Combine the coconut cream and cornstarch. Whisk a small portion of coconut cream with the cornstarch until smooth, then fold it into the cream cheese mixture.
- Finish the filling. Add the remaining coconut cream in two additions, then mix in Biscoff spread, vanilla, lemon juice, and salt until just combined.
- Bake. Pour the filling over the prepared crust and bake at 325°F (165°C) for 70 to 75 minutes, until the edges are set and the center still has a slight wobble.
- Cool and chill. Turn off the oven and crack the door, letting the cheesecake cool inside for one hour. Transfer to a rack, run a knife around the edge, cool to room temperature, then refrigerate at least 6 hours or overnight to fully set.
- Melt the Biscoff spread. Warm it briefly in the microwave or gently on the stovetop until smooth and pourable.
- Top and set. Pour the melted spread over the chilled cheesecake, smooth it into an even layer, sprinkle with crushed cookies, and refrigerate another 30 minutes to set before slicing.
Tips for Success
Small techniques that make a big difference:
- Press the crust firmly. Compacting the crumbs prevents a crumbly base—use the bottom of a glass or measuring cup for even pressure.
- Avoid overmixing the filling. Overbeating incorporates air that can cause cracks. If a crack appears, the melted Biscoff topping hides it easily.
- Wipe the knife between cuts. Clean the blade after each slice for neat, photo-ready portions.
Serving Suggestions
Serve slices plain or add a dollop of whipped topping. For a vegan option, pipe or spoon cashew or coconut whipped cream onto each slice for an extra touch, but the cheesecake is delicious on its own.
How to Store
- Refrigerator: Wrap the whole cheesecake in plastic or place slices in an airtight container. Keep refrigerated up to 4 days.
- Freezer: Wrap slices tightly in plastic, then foil, or place wrapped slices in a freezer bag or container. Freeze up to 3 months and thaw in the refrigerator before serving.
More Vegan Cheesecake Recipes
- Turtle Cheesecake
- Vegan Pumpkin Cheesecake with Salted Caramel
- Creamy Vegan Cheesecake
Enjoy! If you make this Biscoff cheesecake, take a photo and share it on social media. Feedback and ratings help others find the recipe and let you connect with fellow bakers.
Biscoff Cheesecake
Servings: 12 servings
Prep Time: 30 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 45 mins
With a buttery Biscoff crust, filling, and topping, this vegan Biscoff cheesecake has triple the cookie butter goodness in every bite.
Ingredients
For the Crust:
- 1 package Biscoff cookies (about 250 g)
- ⅓ cup vegan butter, melted (about 75 g)
For the Cheesecake Filling:
- 32 ounces vegan cream cheese (about 907 g)
- 1 cup light brown sugar, packed (about 200 g)
- 5 tablespoons cornstarch (about 50 g)
- 1⅓ cups full-fat coconut cream (about 320 mL)
- ¾ cup Biscoff spread (about 180 g)
- 2 teaspoons vanilla extract (about 10 mL)
- 3 tablespoons fresh lemon juice (about 45 mL)
- ¼ teaspoon sea salt (about 1 g)
For the Topping:
- 5 ounces Biscoff spread, melted (about 150 g)
- 2 ounces Biscoff cookies, crushed (about 50 g)
Instructions
Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- Pulse the Biscoff cookies in a food processor until they form fine crumbs.
- Add the melted vegan butter and pulse until combined.
- Press the crumbs firmly into the bottom of a 9-inch (23 cm) springform pan.
- Bake for 10 minutes. Reduce the oven temperature to 325°F (165°C).
Make the Cheesecake Filling:
- Briefly beat the vegan cream cheese to soften.
- With the mixer on low, add the brown sugar, then beat on medium until smooth and fluffy, about 3 minutes.
- Whisk ⅓ cup of coconut cream with the cornstarch until smooth, then slowly add it to the cream cheese mixture.
- Add the remaining coconut cream in two batches, mixing briefly after each addition.
- Mix in the Biscoff spread until evenly combined, then stir in vanilla, lemon juice, and salt.
Bake the Cheesecake:
- Pour the filling over the baked crust and smooth the top.
- Bake on the center rack for 70 to 75 minutes, until edges are set and the center gently wobbles.
- Turn the oven off and crack the door; cool the cheesecake in the oven for 1 hour.
- Transfer to a wire rack, run a knife around the edge, and cool to room temperature for 1 to 3 hours.
- Refrigerate for at least 6 hours or overnight.
Add the Topping:
- Melt the Biscoff spread in short bursts in the microwave or gently on the stovetop until smooth and pourable.
- When the cheesecake is fully chilled, pour the melted Biscoff over the top, spread into an even layer, and create a pattern if desired.
- Sprinkle crushed Biscoff cookies over the top and refrigerate 30 minutes to set before slicing and serving.
Notes
- Refrigerator: Store covered in plastic wrap or in an airtight container for up to 4 days.
- Freezer: Wrap slices tightly and freeze up to 3 months. Thaw in the refrigerator before serving.
Calories: 806 kcal, Carbohydrates: 72 g, Protein: 10 g, Fat: 57 g, Saturated Fat: 23 g, Sugar: 38 g