Description
A creamy vegan cheesecake with a spiced Biscoff cookie crust and smooth filling, perfect for any occasion.
Ingredients
Scale
- 2 cups Biscoff cookie crumbs
- 1/4 cup melted coconut oil
- 2 cups raw cashews (soaked overnight)
- 1/2 cup coconut cream
- 1/2 cup maple syrup
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1/2 cup Biscoff spread (for topping)
Instructions
- Blend Biscoff cookies into fine crumbs and mix with melted coconut oil.
- Press the mixture into a springform pan to form the crust and freeze for 10 minutes.
- Blend soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla until smooth.
- Pour the filling over the crust and freeze for 4 hours.
- Warm Biscoff spread slightly and drizzle over the cheesecake before serving.
Notes
- Soak cashews for at least 4 hours if short on time.
- Use a high-speed blender for the smoothest filling.
- Store leftovers in the freezer.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-bake
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg