There's something magical about the first spoonful of creamy Biscoff Cheesecake that takes me straight back to my childhood cookie jar raids. My daughter discovered this treasure last month when I was experimenting with vegan no bake recipes, and now she asks for it every weekend.
This lotus biscoff cheesecake delivers all that caramelized cookie goodness wrapped in silky smooth filling, minus the dairy drama. Perfect for busy moms who want an impressive vegan dessert recipe without turning on the oven.
Why You'll Love This Recipe
This biscoff cheesecake hits every sweet spot you're craving. The crust delivers that signature cinnamon-spiced crunch while the filling stays incredibly smooth and rich, fooling even my dairy-loving husband. What makes this vegan cheesecake no bake version special is how it sets perfectly in just four hours, making it ideal for last-minute dinner parties.
My sister, who's lactose intolerant, nearly cried happy tears when she tasted this easy dairy free dessert recipe. Plus, there's zero oven time required, so your kitchen stays cool during those sweltering summer months when traditional baked desserts feel too heavy.
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What You'll Need
Creating this dreamy vegan dessert bar starts with simple pantry staples and a few specialty items that transform ordinary ingredients into something extraordinary.
Main Ingredients
- 2 cups crushed Lotus Biscoff cookies
- ¼ cup melted coconut oil
- 2 cups raw cashews (soaked for 4 hours)
- ½ cup coconut cream
- ⅓ cup maple syrup
- ¼ cup Biscoff spread
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Optional Extras
You can jazz this up with extra Biscoff cookie crumbles on top or a drizzle of melted Biscoff spread for that Instagram-worthy finish.
This biscoff cheesecake is super easy - full steps are in the recipe card.
How to Make Biscoff Cheesecake
Prepare Your Crust Base
Crush those golden Biscoff cookies until they resemble coarse breadcrumbs, then mix with melted coconut oil until the mixture holds together when pressed. Press firmly into your springform pan, creating an even layer that will support your creamy filling.
Soak and Drain Cashews
While your crust chills, drain and rinse your soaked cashews thoroughly. This step ensures your vegan cheesecake filling achieves that perfectly smooth texture without any grittiness.
Blend the Filling Magic
Combine cashews, coconut cream, maple syrup, Biscoff spread, lemon juice, and vanilla in a high-speed blender. Process until completely smooth and creamy, scraping sides as needed.
Common Question: Can I make this without soaking cashews overnight? Yes! Pour boiling water over cashews and let them sit for 30 minutes, then drain and proceed with the recipe.
Assembly and Chill Time
Pour the silky filling over your prepared crust, smoothing the top with an offset spatula. Cover and refrigerate for at least 4 hours, though overnight gives the best results for clean slicing.
Top Tip
The secret to preventing cracks in your vegan no bake cheesecake lies in temperature control.
I learned this the hard way after my first attempt looked like a desert landscape! Always let your filling come to room temperature before pouring, and avoid overmixing once you add the lemon juice.
My mom taught me to tap the pan gently on the counter to release air bubbles, which creates that professional bakery-smooth finish.
Follow Aliana on Pinterest →Easy Swaps
Swap cashews for silken tofu if you're dealing with nut allergies, though the texture will be slightly different. Coconut cream can be replaced with thick Greek yogurt for a less tropical flavor profile. No Biscoff spread? Almond butter mixed with a pinch of cinnamon works beautifully in this vegan dessert recipe.
Storage & Serving Tips
Keep your masterpiece covered in the refrigerator for up to five days, though mine rarely lasts that long! For clean slices, dip your knife in warm water between cuts. This vegan cheesecake no bake version actually improves after day two as the flavors meld together perfectly.
Perfect Pairings
This biscoff cheesecake shines alongside fresh berries or a simple fruit salad that cuts through the richness. My family loves it with strong coffee or chai tea for an afternoon treat. During holidays, I serve it with candied orange peel for an elegant finish that makes guests think I spent hours in the kitchen.
FAQs About Biscoff Cheesecake
Can this be made ahead for parties?
Absolutely! Make it up to three days ahead and store covered in the refrigerator. The flavors actually deepen over time.
Why is my filling too soft?
Check that your coconut cream was chilled and thick before using. Thin coconut milk won't provide enough structure for proper setting.
Can I freeze leftovers?
Yes, wrap individual slices in plastic wrap and freeze for up to one month. Thaw in the refrigerator overnight before serving.
What if I don't have a springform pan?
Line a regular cake pan with parchment paper, leaving overhang for easy removal, or use a pie dish for a more casual presentation.
More Recipes You'll Love
If you're diving into the world of vegan deserts ideas, these plant-based treats deliver the same wow factor with minimal fuss. My chocolate avocado mousse brings rich indulgence without the guilt, while coconut lime bars offer bright, tropical flavors. For something more traditional, try my classic vanilla bean panna cotta that converts even the most devoted dairy lovers.
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version. You'll find more amazing vegan baked desserts in my Dessert collection where every recipe is tested by real families like yours.
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Pairing
These are my favorite dishes to serve with Biscoff Cheesecake Recipe:
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