Vegan Biscoff Chocolate Cheesecake

Vegan Biscoff Chocolate Cheesecake

This vegan Biscoff chocolate cheesecake has a biscuit base and a light, mousse-like filling. It is topped with melted chocolate, biscuits and popcorn.

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Which Biscoff products are vegan?

Biscoff has gained a cult-like following by the vegan community thanks to its accidentally vegan recipe, but are all Biscoff products vegans?

Sadly not, only the Lotus Biscoff original biscuits and Biscoff spread are vegan friendly.

Thankfully, there are so many delicious and creative vegan biscoff recipes that transform both the Biscoff biscuits and spread into indulgent creations.

What’s the difference between silken tofu and regular tofu?

Silken tofu is a much smoother and softer tofu product, regular tofu is much firmer. The softness and creaminess of silken tofu make it the perfect ingredient for vegan desserts.

Silken tofu can also be used as a vegan egg replacement in both sweet and savoury recipes.

Total Time: 2 hours and 45 minutes

Prep Time: 30 minutes + 2 hours to chill

Cook Time: 15 minutes

Servings: 12

Rating:  

Total Time: 2 hours and 45 minutes

Servings: 12

Ingredients

Method

Ingredients

(Servings: 12)

  • For the crust
  • 20.833333333333 20.833333333333 g Biscoff Biscuits, crumbled
  • 0.16666666666667 0.16666666666667 tbsp vegan butter, or coconut oil
  • 0.5 0.5 tbsp Biscoff Spread
  • 0.083333333333333 0.083333333333333 tbsp maple syrup
  • For the filling
  • 41.666666666667 41.666666666667 g silken tofu
  • 16.666666666667 16.666666666667 g Biscoff Spread
  • 25 25 g melted vegan chocolate
  • 0.083333333333333 0.083333333333333 tsp vanilla bean paste or extract
  • To decorate
  • melted vegan chocolate
  • chopped chocolate
  • Biscoff Biscuits, broken
  • salted popcorn
  • sea salt flakes

Method

  1. Preheat oven to 180°C (Gas Mark 4, 350 °F)
  2. Place the biscuits in a food processor and pulse until you have fine crumbs.
  3. In a small pan melt together the rest of the crust ingredients and add the crumbs, stirring well until everything is combined.
  4. Transfer the mixture to the tin and press it all down, right into the sides, until it’s compacted and even.
  5. Bake the crust in the oven for 10-15 minutes, then remove and set aside to cool.
  6. To make the filling, place all the ingredients into a clean food processor or blender and whizz until very smooth and combined.
  7. When the base is cool, pour the filling into the tin and chill for 2 hours, ideally overnight.
  8. When set, remove the cheesecake carefully from the tin and place it on a cake stand or serving plate.
  9. Decorate with your chosen toppings and chill again until ready to serve.

Need another slice? Discover the very best vegan cheesecake recipes!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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