Name: Vegan Biscoff Cheesecake with Cookie Butter Crust and Topping Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Vegan
Ingredients: 1 package Biscoff cookies, 250g; ⅓ cup vegan butter, melted – 75g; 32 ounces vegan cream cheese, 907g; 1 cup light brown sugar, packed – 200g; 5 tablespoons cornstarch, 50g; 1⅓ cups full-fat coconut cream, 320mL; ¾ cup Biscoff spread, 180g; 2 teaspoons vanilla extract, 10mL; 3 tablespoons fresh lemon juice, 45mL; ¼ teaspoon sea salt, 1g; 5 ounces Biscoff spread, melted – 150g; 2 ounces Biscoff cookies, crushed – 50g

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If you are a fan of indulgent desserts packed with rich, comforting flavors, the Vegan Biscoff Cheesecake with Cookie Butter Crust and Topping Recipe will quickly become one of your favorites. This cheesecake is a beautiful celebration of that iconic caramelized Biscoff flavor, harmoniously layered into a buttery cookie crust, a luscious vegan cheesecake filling, and a dreamy cookie butter topping. Each bite offers a divine triple dose of Biscoff goodness that melts in your mouth and leaves you craving more. It’s a perfect plant-based treat for any occasion that proves vegan desserts can be both decadent and satisfying.

Ingredients You’ll Need

A shiny metal bowl filled with smooth, light brown creamy batter that has swirls and soft peaks all around the inside edge. The bowl sits on a white marbled textured surface, and the batter texture looks thick and velvety with visible gentle swirling patterns in the center. photo taken with an iphone --ar 4:5 --v 7

Gathering the ingredients for this Vegan Biscoff Cheesecake with Cookie Butter Crust and Topping Recipe is refreshingly simple. Every item plays a crucial role, whether to enhance creamy texture, deepen that signature cookie butter taste, or create the perfect structural base for this showstopper dessert.

Biscoff cookies (250g): The heart of the crust providing that irresistible caramel spice flavor and crunchy texture.
Vegan butter (⅓ cup, melted): Binds the crust crumbs together and adds rich buttery notes.
Vegan cream cheese (32 ounces): Creates the smooth, creamy filling without any dairy.
Light brown sugar (1 cup, packed): Adds the perfect subtle sweetness and moistness to the filling.
Cornstarch (5 tablespoons): Acts as a natural thickener, helping the cheesecake set with the right firmness.
Full-fat coconut cream (1⅓ cups): Boosts creaminess and brings a silky texture along with rich fats.
Biscoff spread (¾ cup for filling, 5 ounces for topping): Delivers that signature cookie butter flavor intensified in filling and drizzled topping.
Vanilla extract (2 teaspoons): Enhances the overall flavor with a warm, sweet aroma.
Fresh lemon juice (3 tablespoons): Brings brightness to balance the sweetness and deepen flavors.
Sea salt (¼ teaspoon): Elevates all the flavors, cutting through sweetness to create depth.
Biscoff cookies (2 ounces, crushed for topping): Adds delightful crunch and a finishing touch on top.

How to Make Vegan Biscoff Cheesecake with Cookie Butter Crust and Topping Recipe

Step 1: Prepare the Crust

Start by preheating your oven to a cozy 350 degrees Fahrenheit. Blitz the entire package of Biscoff cookies in a food processor until fine crumbs form — this will be the flavorful foundation of your crust. Mix in the melted vegan butter with quick pulses to ensure even coating. Firmly press this fragrant mixture into the bottom of a 9-inch springform pan, creating a sturdy, even base. Pop it in the oven for 10 minutes to bake lightly, which helps bind everything together and intensify those caramel notes.

Step 2: Make the Cheesecake Filling

Lower your oven temperature to 325 degrees Fahrenheit. In a large bowl or stand mixer, soften the vegan cream cheese with a brief beat just to remove lumps. Slowly add in the light brown sugar, whipping on medium speed until the batter is luxuriously smooth and fluffy — it’s important to scrape down the sides to blend everything evenly. Meanwhile, whisk together a small portion of coconut cream with cornstarch until silky and smooth, then fold this into the cream cheese mixture carefully to avoid lumps. Add the remaining coconut cream gradually for a velvety consistency. Incorporate the Biscoff spread, vanilla, lemon juice, and salt, blending all these wonderful flavors until just combined for the perfect balance between sweet and tangy.

Step 3: Bake the Cheesecake

Pour the filling over the pre-baked crust and smooth the top for an even surface. Slide the pan into the oven and bake for about 70 to 75 minutes — watch for slightly puffed edges, a matte finish on top, and a gentle wobble in the center to confirm it’s perfectly baked. Once done, turn off the oven, crack the door slightly to let it cool gently inside for an hour. Afterwards, loosen the edges with a knife and cool the cheesecake at room temperature before refrigerating for at least 6 hours, or ideally overnight. This slow cooling step is key to getting a creamy, no-crack texture.

Step 4: Add the Cookie Butter Topping

Warm the reserved Biscoff spread by microwaving it in short bursts or heating gently on the stovetop until smooth and pourable. Once your cheesecake is completely chilled, spread this luscious topping evenly over the surface and create a pretty pattern with a spoon if you like. Sprinkle crushed Biscoff cookies on top for that satisfying crunch and a beautiful finished look. Chill again for 30 minutes to set the topping before slicing into your masterpiece.

How to Serve Vegan Biscoff Cheesecake with Cookie Butter Crust and Topping Recipe

A round cheesecake with three visible layers sits on a white plate over a white marbled surface. The base layer is thick and crumbly with a dark brown color, forming the crust. Above it, a thick creamy beige layer of cheesecake fills most of the height. The top layer is a shiny caramel-like glaze, smooth with a spiral pattern and sprinkled with crushed crumbs around the edges. One slice is removed, showing sharp clean edges. In the background, there is a white bowl filled with rectangular caramel-colored biscuits and some biscuits lying on the surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra touch of elegance and flavor, add a sprinkle of toasted coconut flakes or a few whole Biscoff cookies on the side to echo the main elements. Fresh berries like raspberries or sliced strawberries offer a lovely fresh contrast to the richness and a pop of color.

Side Dishes

Pair this cheesecake with a simple cup of freshly brewed coffee or spiced chai for a perfect afternoon treat. Vegan whipped cream on the side adds creaminess and heightens the indulgence factor without overpowering that iconic cookie butter flavor.

Creative Ways to Present

Serve individual slices on rustic wooden boards with a drizzle of warmed Biscoff spread around for a sophisticated presentation. Alternatively, assemble mini cheesecakes in jars layered with crushed cookies and filling for an adorable party option that lets everyone enjoy their own perfectly portioned dessert.

Make Ahead and Storage

Storing Leftovers

Once sliced, cover your leftover Vegan Biscoff Cheesecake with Cookie Butter Crust and Topping Recipe tightly with plastic wrap or store in an airtight container in the fridge. It will keep beautifully fresh for up to four days, allowing you to savor seconds or share with loved ones later.

Freezing

This cheesecake freezes wonderfully. Wrap individual slices in plastic wrap, then place them in a freezer-safe container or bag. It will keep for up to three months and can be thawed overnight in the refrigerator when you’re ready for a delicious treat.

Reheating

For best texture, enjoy the cheesecake chilled or at room temperature. If you prefer it slightly softer, remove from the fridge about 30 minutes before serving. Avoid microwaving as it can affect the creamy texture and cause separation.

FAQs

Can I use a different type of vegan cream cheese?

Absolutely! Feel free to use your favorite brand of vegan cream cheese as long as it’s smooth and creamy. This ensures your cheesecake filling turns out velvety and delicious every time.

Is Biscoff spread necessary for this recipe?

Yes, the Biscoff spread is crucial because it delivers the intense cookie butter flavor throughout the filling and topping, making this cheesecake uniquely decadent and rich in taste.

Can I make this gluten-free?

Yes! Substitute the Biscoff cookies with gluten-free spiced biscuits or cookie crumbs that mimic Biscoff flavors for the crust and topping, ensuring everyone can enjoy this dessert without compromise.

How do I prevent cracks in my cheesecake?

Slow and gentle baking followed by gradual cooling in the oven, then at room temperature before refrigeration, helps prevent cracking. This recipe’s cooling method is designed to keep your cheesecake perfectly smooth.

Can I double this recipe for a larger gathering?

Definitely! Just double all the ingredients and bake in a larger springform pan, adjusting the baking time as needed. Keep an eye on the texture and firmness to achieve perfect results.

Final Thoughts

There is something truly special about this Vegan Biscoff Cheesecake with Cookie Butter Crust and Topping Recipe—it’s a heartfelt reminder that plant-based desserts can be extraordinary, indulgent, and made with love. Whether you’re baking for friends, family, or just treating yourself, this cheesecake is a showstopper that promises smiles and satisfied sweet cravings. So go ahead, gather your ingredients, and dive into the cozy, comforting magic of triple Biscoff delight!