How to Make Vegan Caramel Biscoff Cheesecake

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This Vegan Biscoff Cheesecake is everything you want in a dessert: rich, creamy and sweet, with aromatic notes of cinnamon. This cake is not sugar free or gluten free, but it is meant to be enjoyed as all indulgences are. A perfect Christmas or Thanksgiving Treat!

Why this Vegan Biscoff Cheesecake is so Good

This Biscoff Cheesecake is laced with the spicy caramel lusciousness of this popular biscuit in both layers. This recipe is completely vegan, but it is not gluten free or sugar free. Biscoff Biscuits just cannot be tampered with, and this indulgent treat is worth every bite.

The cinnamon notes inside the deep caramel filling make this Vegan Cheesecake a perfect Winter dessert, for Thanksgiving or for Christmas.

This cake is a no bake cheesecake. It is super simple to make and doesn’t have the complications with cheesecake baking (a water bath, changing temperatures, letting it cool with the oven, etc). Apart form making a sugar syrup, the only thing to do is simply blitz, and chill. Three hours later you will have a firm, creamy and fudgey Biscoff Cheesecake that will have you salivating!

Ingredients in Vegan Biscoff Cheesecake

• Lotus Biscoff Biscuits comprise the base of this delicious festive dessert. Blend the biscuits to a fine powder. Try to make sure there are no large bits of biscuit left, otherwise cracks will form in the base and it will crumble when you try to cut it.
• Dairy-free spread binds the biscuits together. Using dairy free spread instead of butter keeps this cake vegan. You could use Coconut oil, but that will set a lot firmer and may be quite tricky to cut.
• Biscoff Spread – I may like this spread even more than peanut butter (and that is saying a lot!)
• Peanut Butter – perfectly paired with the spicy, caramelly Biscoff Spread, peanut butter adds depth of flavour and helps maintain a really nice creamy texture.
• Sugar – no, this cake is not sugar free, like my other desserts. The sugar in this cake is boiled with water to create a syrup which helps to set the cake. I have not tried substituting with unrefined sugar, although I’m sugar honey would work, because it thickens and sets rock hard in the same way as a sugar syrup once boiled to the right temperature.
• Coconut Cream mellows the sweetness of the cake without making it bland or losing the richness. Coconut cream also sets hard when chilled, and so it is needed to firm the cake up and give it a classic creamy cheesecakey texture. I use all the liquid in the tin, including the watery stuff at the bottom.
• Coconut Butter also helps to set the cake firm, since it goes rock hard when chilled. Buy it, or you can make it cheaply from blending desiccated coconut in a high speed blender until it’s natural oils are released.

To Make the Vegan Biscoff Cheesecake

For the Base

You will need a large 22cm cake tin for this No Bake Vegan Biscoff Cheesecake.

Like No Bake Vegan Desserts? Check out some others that I have here at Simply Home and Health:

• No Bake Vanilla Cheesecake
• Raw Ginger Slice
• Raw Citrus Slice
• Black Doris Plum Cheesecake
• Caramelised Peach Cheesecake

First you will need to line a 22cm cake tin with baking paper. Then, melt the dairy-free spread, and set aside.

Blend the Lotus biscuits in a food processor, until they have a fine crumb consistency. There should be no large bits of biscuit (this will stop the base from setting firmly and cohesively).

Mix the melted butter through the biscuit crumbs, and press firmly into the lined loose-bottomed 22cm cake tin.

Place into the fridge to set while you make the filling.

For the Filling

The luscious, Russian-fudgey caramel filling is just heavenly.

What you need to do first is to make a syrup out of the sugar and the water. Boil in a pot over a medium heat until the syrup has thickened and darkened in colour (not burned).

The syrup needs to be at the stage were it will form a soft ball if dropped in cold water (that’ll take you back to toffee-making days!)

To the syrup, add the Biscoff, peanut butter and coconut cream. Whisk thoroughly after each addition to ensure there are no lumps. Whisk until smooth. Set aside.

If you haven’t got coconut butter, you can make it by blending your desiccated coconut. Blend it until it releases it’s natural oils. This should take 2 minutes or so in a high-speed blender.

Add to the Biscoff mix, and whisk until smooth. Pour over the prepared base, and return the cake tin to the fridge to set, minimum 3 hours. Overnight is best, for the cake will slice more cleanly without compromising it’s height or stature.

Vegan Biscoff Cheesecake Notes:

• Do not substitute the sugar for truvia in this recipe. The sugar is needed for chemistry purposes, as well as sweetness. When it is boiled with the water to create a syrup, it helps the cake to ultimately set. The key is to take it to the soft ball stage. Making a sugar syrup not only brings sweetness but also increases the volume of the cake.
• I have not tried this cake with Truvia. There isn’t really much point, seeing as the Biscoff is already full of sugar! This cake is an indulgence. Enjoy it!
• The coconut butter, cream, and the sugar syrup are what give the final cake it’s fudgey texture. It’s almost like Russian fudge in a cake!
• It is crucial to blend the coconut into a butter, as this is what sets the cake into that classic creaminess. If not enough oil is released from the coconut, then the cake will be too soupy and not set. Do not skimp on the desiccated coconut here!
• The cake does take at least 3 hours to set, or overnight. Have faith – it does look pretty runny at first, but it will harden like a fudgey cheesecake when completely chilled.