- Tereza Novakova
Irresistible Biscoff Cheesecake
Updated: Dec 8, 2020
When I found out that Biscoff (or Lotus if you wish) biscuits are vegan, it literally made my day. I bought myself the whole package and the same shop happened to have the spread too. Needless to say, I got that one too and I ate a third of it in one sitting. Weirdly, it's one of the things I really can't resist despite the fact I am not that much into sweets myself. Put the pot in front of me and it's just not safe! So I started thinking - what should I do with it before eating it all like that? And I made this irresistible cheesecake!
Being a somehow new vegan, as much as excited I got by the idea of making a cheesecake, I suddenly got a horrified look on my face, I had no idea how to veganize it. Blended tofu? Just no idea whatsoever. So I started doing my research and the cashew cheesecake just kept coming up. And it looked so simple! So I did a little adjustments as I was making it, played a bit with the amount of the ingredients and added the biscoff spread and I present to you the easiest no bake cheesecake that will just get you drooling!
You will need (6'' cake tin):
1 package Biscoff buiscuits
2 heaped tbsp Biscoff spread
150 g soaked cashews (over night)
2/3 cup plant-based milk
1/3 cup coconut oil
1/2 cup maple syrup
1 large lemon, juiced
70g melted plant-based butter
Fun fact: Biscoff is a Portmanteau of biscuit and coffee (bis-coff) as it was designed to be enjoyed with coffee. The snacks are still produced from their family-run factory in Belgium, where the bakery first opened in 1932
Using a food processor, pulse the biscuits into fine crumbs. Mix them them with the melted butter. Spread the mix into the cake tin (ideally the one that opens, it's much easier to take the cake out) with parchment paper on the bottom, you can use a cup or some other tool to push it down to the tin. You can either then put it on the side to let it sit (if you want to keep it "no bake cake") or you can also put it for into the oven for 10 minutes at 350F (I recommend it).
Put your drained cashews that soaked over night into the blender, add all the remaining ingredients - the Biscoff spread, plant-based milk, coconut oil, maple syrup and juice from the lemon - and blend until smooth. Pour the mix onto the cheesecake base and place it in the freezer for at least 4 hours.
Once you take the cake out of the freezer, let it out for a few minutes so it's easier to get it out of the tin. You can serve it as is, you can top it with melted Biscoff spread or just use the remaining crumbs as I did to decorate it (you can keep about a quarter of the biscuit+butter mix for it).