The Ultimate Vegan Biscoff Cheesecake (That Even Non-Vegans Love)

Last Updated on July 28, 2025 by Ecologica Life

Get ready to impress at your next dinner party, this cheesecake will blow your guests away! Honestly, my family, friends, and I are obsessed with it.

I started making this cheesecake as a non-vegan treat, but when a friend of mine requested a plant-based version, I went on the hunt for all the right ingredients which would make the textures just as creamy & the taste just as delicious. It turned out so good that even before I went vegan, I stuck with this recipe – and it’s a dream for anyone who’s lactose intolerant, too!

Whilst there are now many options for each ingredient, I have a few favourites, and it is these that I will reference in this recipe article.

Tip: I would also recommend using a cake collar to safely remove the cake from the tin and keep it looking neat. Due to the texture of this cheesecake, try to keep it within the tin in the fridge until you’re ready to cut it!

More information about vegan baking.

3 Benefits of a Vegan Diet.

Equipment

• 20 cm (8-inch) round springform tin.
• Cake collar (optional but recommended).
• Food processor or rolling pin and resealable bag.
• Mixing bowls and electric whisk.
• Spatula.

Ingredients

Biscuit base:

• 300g Biscoff biscuits
• 125g unsalted vegan butter (Flora)

Cheesecake Filling:

• 200g vegan white chocolate (Mosa Roth vegan blonde chocolate bar)
• 500g vegan cream cheese (Violife / Philadelphia)
• 75g icing sugar
• 1tsp vanilla extract
• 300ml vegan double cream (Elmea)
• 200g Biscoff spread

Toppings:

• 1tbsp melted Biscoff spread
• 1tbsp icing sugar
• Vegan white chocolate shavings (Mosa Roth vegan blonde chocolate bar)
• Extra Biscoff biscuits, halved or quartered.

Recipe:

Make the Base:

1. Blitz your biscuits to a fine crumb in a food processor. Alternatively, put your biscuits in a sandwich bag and use a rolling pin to smash them up.
2. Add in your melted vegan butter and mix again.
3. Press into the bottom of a round springform tin.

Cheesecake Filling

1. Melt your white vegan chocolate until smooth – I do this in the microwave on 30 second bursts (otherwise it may burn). Leave it to cool for about 10 minutes.
2. Add your vegan cream cheese, icing sugar and vanilla to a bowl and whisk until smooth.
3. Add in your cooled white vegan chocolate and whisk again.
4. Add in your vegan double cream and whisk again until thick.
5. Once thick, dollop in your Biscoff spread – fold through with a spatula briefly so it swirls through the mixture!
6. Spread the mixture onto your base, making sure to fill the tin properly around the edges to avoid any gaps.
7. Set the cheesecake in the fridge for a minimum of 6-8 hours, but preferably overnight.

Decoration

1. Once your cheesecake has set, you are ready to decorate!
2. Drizzle over your melted Biscoff spread.
3. Whip together the double cream and icing sugar to soft peaks – and pipe in swirls! I used a 2D closed star piping tip.
4. Add on some white chocolate shavings, and some Biscoff biscuits.

I really hope you enjoy both making this cheesecake, as well as eating it!

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