Vegan Biscoff Cheesecake

Delicious, creamy, and easy to make vegan cheesecake.

Course Dessert

Cuisine American, Belgian

Keyword biscoff, caramel, cheesecake, cream cheese, whipped cream

Prep Time 15

Cook Time 35

Resting Time 5

Total Time 5 50

Lightly grease and line a springform pan with oil and parchment paper.
Remove your vegan cream cheese from the fridge and allow it to come to room temperature.
Preheat your oven to 350°.

Start by crushing your cookies with a food processor or rolling pin if you haven't already.
Next, mix the crushed cookies with your melted butter. Pour the contents into your lined springform pan and press the crust evenly and firmly into the bottom of your pan.

With a hand mixer or stand mixer, beat together the cream cheese, biscoff spread, lemon juice, sugar, and cornstarch until evenly mixed. Careful not to overbeat the mixture and whip air into it. It will affect the texture later.
Once evenly mixed, pour the filling into the pan and evenly spread it in the pan with a spoon or spatula. Don't stress about any lines or creases since we will be covering with a biscoff spread later.
Now it's time to bake the cheesecake. First, you'll need to put a pan or oven-safe bowl filled with some water on the bottom rack. Next, you can place the cheesecake on a baking sheet and then on the middle rack of the oven.
Bake the cheesecake for 30 minutes, making sure not to open the oven while it cooks, or the cheesecake might sink in the middle. Once the timer goes off, keep the oven closed, turn off the heat, and let it rest for 5 more minutes.
Now you can remove the cheesecake from the oven and place it on a countertop for at least 20 minutes while it comes to room temperature. Then you can place the cheesecake in the fridge and allow it to cool and set for at least 5 hours.

Once the cheesecake is ready to top you can prepare your whipped cream. Start by letting a metal bowl and whisk chill in the freezer for 15 minutes.
Once chilled you can pour your vegan heavy cream, vanilla extract, and biscoff spread into the bowl and whip until it reaches soft peaks. Next, add the powdered sugar and proceed to whip until you reach stiff peaks. Don't over whip the mixture or silks heavy cream will begin to separate.

When you're ready to top the cheesecake, start by crushing a couple of cookies if you don't have any crumbs reserved from making the crust.
Next, microwave the biscoff spread in 5-10 intervals until smooth and melted. You'll need to work fast during this next part as the spread begins to harden on the cold cheesecake.
With a spoon or piping bag, drip the biscoff spread down the sides of the cheesecake. Once that's done, pour the remaining spread in the middle of the cheesecake and spread evenly across the cheesecake. If you're left with hard streaks or lines, place a metal spoon or knife in hot water to warm the metal. Wipe off any water and then use them to smooth those defined lines or streaks.
Finally, you can add the whipped cream. I used a piping bag with a star tip to make little swirls along the top edge of the cheesecake and then sprinkled with crushed cookies. You'll have remaining whipped cream. I used to serve each piece with a little swirl mound of whipped cream like how Cheesecake Factory does. You can do the same or freeze to reserve for later.
You can now slice and serve your cheesecake. It will stay good for 5-7 days in the fridge.... if it even lasts that long.