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 a 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!!

It’s delicious!

Heaps better than the baked silken cheesecake I tried making many moons ago. Its deliciously creamy with a crunchy biscuit bottom.

Biscoff Cheesecake

Course: Dessert, TreatsDifficulty: Easy

Delicious creamy Biscoff-flavoured cheesecake with a crunchy biscuit bottom.

Ingredients

Cheesecake

130g melted butter
380g crushed Digestive biscuits
1 tsp sugar

270ml plant-based double cream
170g dairy-free cream cheese
65g icing sugar

3 1/2 heaped tbsp Biscoff spread
Toppings

70g crushed Biscoff biscuits
10g melted Biscoff spread

Directions

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 an even layer and chill in the fridge for 45 minutes.
Cream together the icing sugar, cream cheese, and tsp of sugar and set aside.

Pour the double cream into a bowl and whisk until thick and fluffy, until peaks hold their own.
Slowly add the cream cheese mix to the whipped cream and stir lightly to combine.
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 it in the fridge for at least one hour for the cheesecake to set.

Once set, carefully remove it from the tin and sprinkle over the crushed biscuits.
Slice up the cheesecake and drizzle over the biscoff spread. Top with an extra biscuit and serve.

Original recipe by Sophie Bullimore

Notes:

I found the amount of biscuit needed for the base was not necessary, it was quite thick. I don’t actually mind this but for those of you who would prefer a thinner base, use fewer digestive biscuits.
The same can be said for the amount of Biscoff biscuit on 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.