Being vegan I had to adapt and get used to things I could once have that I can no longer have. As a food lover, I found convenience the hardest. I feel in 2021, we are lucky to have many companies bring out new vegan food lines and we do find a lot more in store for us to pick up.
However just few years ago in 2019 when I changed to the vegan lifestyle and even before when I was vegetarian, we were not lucky as we are now with the amount of choice we now have.
I remember trying to make a baked cheesecake out of silken tofu. Maybe it was just the recipe but it was not very nice. It wasn’t smooth and creamy like a cheesecake should be.
So when I saw that Sophie Bullimore had a vegan Biscoff cheesecake recipe on her instagram, I had to try it! This was my first attempt at making it, and if I was to make it again, I would change a few things (see my notes) but my goodness!! Its delicious! Heaps better than the baked silken cheesecake I tried making many moons ago. Its deliciously creamy with a crunchy biscuit bottom.
- March 21, 2021
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- 380g crushed Digestive biscuits
- 130g melted butter
- 270ml plant based double cream
- 170g dairy free cream cheese
- 1tsp sugar
- 65g icing sugar
- 3 1/2 heaped tbsp Biscoff spread
- 70g crushed Biscoff biscuits
- 10g melted Biscoff spread
- Step 1
- 1. In a bowl, mix together the crushed biscuits and melted butter, combine well and then add to a lined cake tin. Press the mixture down with a spoon to ensure as even layer and chill in the fridge for 45 minuets.
- Step 2
- 2. Cream together the icing sugar, cream cheese, and tsp of sugar and set aside.
- Step 3
- 3. Pour the double cream into a bowl and whisk until thick and fluffy, until peaks hold their own.
- Step 4
- 4. Slowly add the cream cheese mix to the whipped cream and stir lightly to combine.
- Step 5
- 5. Spoon the Biscoff spread and bring everything together until you have a smooth cheesecake texture. Spoon the filling onto the cheesecake biscuit base and pop in the fridge for at least one hour for the cheesecake to set.
- Step 6
- 6. Once set, carefully remove from the tin and sprinkle over the crushed biscuits.
- Step 7
- 7. Slice up the cheesecake and drizzle over the biscoff spread. Top with an extra biscuit and serve.
Original recipe by Sophie Bullimore
- I found the amount of biscuit needed for the base was not necessarily, it was quite thick. I don’t actually mind this but for those of you who would prefer a thinner base, use less digestive biscuits.
- Same can be said for the amount of Biscoff biscuit for the top of the cheesecake. I know this is personal preference but for this cheesecake I thought it looked nicer to be able to see it, instead of covering the whole top of it.