Vegan Biscoff Cheesecake

Vegan Biscoff lovers you are in for a treat !!

This no-baked Vegan Biscoff cheesecake is the real deal when it comes to pure indulgence. All you need are Lotus Biscoff biscuits and the usual vegan cheesecake ingredients to make this cheesecake recipe. Altogether, it is creamy cheesecake with an airy and smooth consistency

This vegan Biscoff cheesecake is quick and easy to make and contains only a few easy to find ingredients. To make it lighter, I used coconut cream and soaked cashew nuts which gave the perfect creamy filling for this indulgent cheesecake. 

Lotus Biscoff spread are used for this cheesecake! It is silky, smooth and cream, to the texture of smooth peanut butter...but cookies! You will want to eat it by the spoon!  It's HEAVEN !

Ingredients:

For the base:

• 30 Lotus Biscoff cookies, about 235g*
• 65g dairy-free butter, melted
• 2 tbsp coconut oil, melted

For the filling:

• 180g cashew nuts, soaked overnight and drained
• 2 can of coconut cream*
• 140g Lotus Biscoff spread
• 50g icing sugar
• 1/8 tsp salt
• 1 tsp vanilla extract
• 3 tbsp coconut oil, melted

For the topping:

• 140g Lotus Biscoff spread
• 50g Biscoff cookies crumbs*
• 2 pieces of Lotus Biscoff biscuits

Method:

For the base: Line a 8" cake tin with greaseproof paper. Place the cookies into a food processor and whizz up until crumbly, but not too fine.

Melt the coconut oil and butter. 

Measure *50g of the cookie crumbs and reserve in a small bowl, cover with plastic wrap, and refrigerate until ready to use for garnish. In a bowl, add in the remaining crushed cookies and pour over the melted butter and coconut oil and mix until like wet sand. Evenly spread the remaining crumb mixture to the prepared pan's bottom, then press with a flat-bottom drinking glass or measuring cup. Place into freezer whilst you make the filling.

For the filling: Drain the cashew nuts and place them in a food processor/blender along with the coconut cream, Biscoff spread, vanilla extract and  melted coconut oil.

Whizz on high for around 5 minutes until smooth. Add a splash of water if needed.

Pour the filling into the base, level with a spoon and pop back into the freezer to set. Allow the cheesecake to set fully. This will takes around 4-6 hours or leave it to set overnight.

For the topping:  Remove the cheesecake from the freezer. Loosen the frozen cheesecake from  the rim of the springform pan, then remove the rim. Transfer to a serving platter Defrost the cheesecake fully before serving. 

Place the remaining Lotus Biscoff spread in a microwave-safe bowl, and heat in the microwave until very fluid and melted, about 40 seconds.

Use a piping bag with the end snipped off to drizzle some of the melted Lotus Biscoff around the edges to get the drip effect. Then pour in the remaining spread all over the surface, quickly spreading it out into a smooth even layer. 

Put back the cheesecake in the refrigerator to set the topping, at least 10 minutes. Sprinkle the sides of the cake with the reserved cookie crumb mixture.  For neat slices, dip a sharp knife in hot water, wipe it dry, then slice. Repeat, wiping the knife clean between each slices. Place the remaining 2 Lotus cookies, decoratively on top. 

Delicious !