Biscoff Baked Cheesecake
The Perfect Vegan Cheesecake: A Slice of Heaven
There’s something undeniably special about cheesecake. Its smooth, creamy texture combined with that perfect balance of sweetness and tang is what makes it such a timeless dessert. Whether it’s for a celebration, a cosy night in, or a simple craving, cheesecake always seems to hit the spot.
Variations to Satisfy Every Sweet Tooth
While this classic Biscoff cheesecake is a must-try, we also like to get creative with our flavours. Sub out the Biscoff and try these flavours next.
- Berry lovers; try adding luscious fresh strawberries, blueberries, and raspberries or a berry sauce (recipe in The Vegan Home Baker)
- Chocolate enthusiasts; Try adding a luscious chocolate ganache (recipe in The Vegan Home Baker)
- Citrus fans that enjoy a bit of tartness; try adding our lemon curd that strikes the ideal balance between tangy and sweet (recipe in The Vegan Home Baker)
The Perfect Pairing
What’s cheesecake without a delicious pairing? We recommend enjoying a slice with a freshly brewed cup of coffee, balancing the richness of the cake with the robustness of the coffee. Or, if you prefer, try pairing it with a glass of dessert wine.
Make Every Occasion Special
Whether you’re hosting a dinner party, celebrating a birthday, or just treating yourself, a cheesecake makes any occasion a little sweeter. We promise even the non-vegans will even be hooked.
Equipment
- Food processor or Ziplock bag and a rolling pin for the biscuits
- Oven safe cake tin (round or square)
- Electric beaters, stand mixer with whisk attachment or whisk and wooden spoon
- Mixing Bowl
Ingredients
Base Ingredients
Filling Ingredients
Top
Instructions
- Preheat the oven to 180 degrees fan forced and add an oven safe tin with 1-2 cups of boiling water inside (this will act like a steam bath for your cheesecake). Prepare an 20cm or 8inch removal base cake tin (I wrap my removal base in baking paper and fold underneath). *Or this recipe can be made in a baking tray with baking paper up the edges for easy removal.
- Blend or crush your biscuits until they are a fine crumb.
- Melt the vegan butter and mix with the crushed biscuits until combined.
- Add the base to a prepared cake tin (use something round to push the sides up the cake tin (around 5-7cm high).
- In a mixing bowl, add all of the filling ingredients together and whip until light and fluffy (it should look like a soft whipped cream - I use electric beaters). If the cream cheese is slightly lumpy - that’s ok. Once it’s in the oven it will all combine.
- Add to the centre of the base and even out the top with the back of a spoon.
- Bake for 35minutes and remove (be careful removing the cheesecake as it will wiggle and be very soft inside)
- Let the cheesecake cool completely and add to the fridge to set overnight (this step is important. The cheesecake does need time to rest or else it will be too wet inside).
- Once the cake is rested overnight, carefully melt biscoff either in the microwave or on the stove. Mix often and be careful as it will burn easily.
- Pour the melted Biscoff over the top of the cheesecake and let it cool in the fridge for 10-15 minutes or until set.
- Remove the cheesecake from the cake tin (if its a removal base you can sit a cup underneath the base and gently push down).
- Optional: Whip vegan cream and pipe or scoop it onto the cheesecake (decorate however you like). I use a petal tip to create this decoration.
- Cut, serve, and enjoy. This cheesecake will last in the fridge for 5 days in an airtight container (The whipped cream won’t last as long so add it as you eat it to keep the cake fresher for longer)
User Reviews
This recipe is such a crowd favourite, among vegans and non-vegans alike. Super easy to follow, and so dang delicious
This is absolutely delicious! A new family favourite loved by everyone!
I absolutely love this recipe! It tastes fantastic and isn’t overly sweet but has a strong biscoff flavour.
The instructions are really thorough and easy to follow. It has quickly become a regular dessert in my house