The Best Vegan Biscoff Cheesecake Recipe

Don’t let the fact that this a baked cheesecake recipe discourage you from attempting it. This recipe is just as easy as a no-bake recipe. When it comes to this vegan cheesecake recipe, there’s little to no stress about cracking or it not properly setting like its non-vegan counterparts. 

How to make this Biscoff Cheesecake:

Preparation:

• First, you’ll need to prep some ingredients and your oven.
• Start by pulling your vegan cream cheese out of the fridge and allow it to come to room temperature for at least 10 minutes. Meanwhile, you can preheat your oven to 350 degrees.
• Now crush your lotus biscoff cookies for your crust and for topping the cheesecake later. You can do this by sticking the cookies in a ziplock bag and crushing them with a rolling pin, or you can blend the cookies in a blender or food processor. If you opt for the latter as I did, careful not to over mix, or you’ll end up with cookie butter.
• Finally, prepare your springform pan by lightly greasing and lining the bottom and the edges of the pan with parchment paper. Do not skip this step, otherwise, you will not be able to remove your crust from the pan. Trust me, I didn’t it the first time and it tasted great, but the crust was missing.

Biscoff Cookie Crust:

• Make your biscoff crust for the cheesecake by mixing the crushed biscoff cookies with the melted butter.
• Once evenly mixed, you’ll pour the content’s into the pan and press it firmly down on the bottom.
• Now you can make your filling.

Vegan Biscoff Cheesecake Filling:

• With a stand mixer or electric hand mixer, beat together the cream cheese, biscoff spread, lemon juice, sugar, and cornstarch until evenly mixed. Careful not to whip too much air into the mixture or you will be left with a weird texture. 
• Once your biscoff cheesecake filling ingredients are evenly mixed, you can pour the contents into the pan over the crust. With a spoon or spatula, evenly spread the filling in the pan, trying to leave an even top. Don’t stress too much about streaks on the top of the cheesecake, as we will be covering in a delicious biscoff spread.

Baking the Vegan Biscoff Cheesecake:

• To bake this easy biscoff cheesecake, you’ll need to start by putting an oven-safe bowl or pan filled with water on the bottom rack. Next, you’ll place your biscoff cheesecake on the middle oven rack above the water. Close the oven and bake it for 30 minutes. Make sure not to open the oven while it’s baking or the middle might sink. Once the timer goes off, turn your oven off, and let the cheesecake stay in the oven for 5 more minutes before removing and placing it on a counter to cool. The middle will still be a little jiggly, don’t worry it will set and it cools.
• Once it’s removed allow the cheesecake to cool down on the counter for 20 minutes to allow the cheesecake to cool closer to room temperature. Next, you can put the cheesecake in the fridge to finish cooling and setting for at least 5 hours. Once chilled and set, you’re ready to top it!

Topping the Vegan Biscoff Cheesecake:

• To top your cheesecake prepare some ingredients and tools first. If you’re making my biscoff whipped cream, start by placing a metal mixing bowl and whisk in the freezer for at least 15 minutes. This will produce better whipped cream.
• Next crush a few cookies for topping the cheesecake if you don’t already have some reserved from making the crust.
• Now you’ll begin topping the cheesecake. 
• Start by melting the biscoff cookie spread in the microwave in 5-10 second intervals, mixing each time. Once evenly melted you can begin to top the cheesecake. The spread will harden somewhat quickly due to the cheesecake being cold, so you’ll need to work fast. Using a spoon or piping bag, pour some of the spread along the edges of the cheesecake so it drips down the side. After you’ve done that you can pour the remaining spread in the center of the cheesecake and evenly spread outward. If you have strong streak lines, you can use a metal knife or spoon warmed in hot water, wiped dry to smooth any hard streak lines.
• Next, you can put the cheesecake back in the fridge while you make your whipped cream. This whipped cream recipe is altered from my original whipped cream post which can be found here in my Vegan Strawberry Shortcake Recipe.
• Remove the whisk and bowl from the fridge. Add the Silk heavy cream, vanilla extract, and biscoff spread into the bowl and whisk until you reach soft peaks. Once you reach soft peaks, sprinkles the powdered sugar onto the cream and mix until you reach stiff peaks. Careful not to over mix this vegan heavy cream or it will begin to separate.
• Once the whipped cream is prepped, pour it into a piping bag and pipe onto the cheesecake as your desire. I did little swirls with a star tip around the edges and topped them with crushed biscoff cookies. There will be remaining whipped cream. You can freeze until you need it again, or serve individual mounds of whipped cream with each cheesecake piece as well. Like the Cheesecake Factory does.
• You are now ready to slice and serve your cheesecake. It can be stored in the fridge for 5-7 days, if it even makes it that long.