Vegan Biscoff Cheesecake (No-Bake)

Adapted from: Addicted to Dates - Wanted to use this recipe but i am allergic to coconut oil and struggle to find vegan/dairy-free cheeses without it as a main ingredient. I also struggled to find tofutti cream cheese as there currently seems to be a shortage, so i used this recipe as a basis and ended up changing up the ingredients!

Prep Time: 25 minutes
Chilling Time: 4 hours
Total Time: 4 hours, 25 minutes
Serves: 10 - 12

Ingredients

Crust

·         30 (235g) Biscoff cookies

·         60 g Nuttelex Buttery

Filling

·         250 g cashews soaked *see recipe notes

·         200 g smooth Biscoff spread

·         300 g silken tofu

·         60 g plain soy yoghurt or vegan Greek yoghurt 

·         2 tablespoons maple syrup

·         1 teaspoon vanilla

·         Pinch of salt

Garnish

·         200 g smooth Biscoff spread

·         Packet of Biscoff sandwich cookies

·         2 (15g) Biscoff cookies

Instructions

Crust

1. Line the bottom and sides of a 23cm springform cake tin (with removable base) with some parchment paper.

2. Add the Biscoff cookies to your food processor and pulse until evenly finely ground. Add in the vegan butter and blend again until evenly combined. Press the cookie mixture into the base of the cake tin, and smooth it out with a flat-bottomed glass, making sure it is compact. Set aside in the freezer while you prepare the filling.

Filling

Add all filling ingredients to a high-speed blender or food processor and blitz for several minutes until smooth and creamy with no lumps. Pour the mixture into the cake pan and place back in the freezer to set for a minimum of 4 hours (or overnight if preferred).

Garnish

1. Once set, remove the cake from the tin whilst frozen.

2. Add the Biscoff spread to a microwave-safe bowl and microwave at 10 second intervals (for a 1100W, 5 seconds if more powerful), stirring every time. Pour the melted Biscoff spread on top of the cake and use a spoon to swirl it around the top of the cheesecake before it sets.

3. Crush the remaining 2 Biscoff cookies and use crumbs and sandwich cookies to decorate. Use a hot sharp knife to slice the cheesecake into portions before serving.

Storage instructions

• Place the cheesecake in a sealed container and store it in the refrigerator for up to 5 days.

• You can freeze it in an airtight container for a couple of months. It’s easier to slice the cheesecake into individual portions before freezing so that you can defrost them as required. Allow the slices to thaw at room temperature before serving.

Notes

• Soaked cashews: Soak cashews in boiling water for one hour. This is pivotal otherwise your mixture will come out lumpy.

• If you don’t have a food processor, place Biscoff cookies into a zip-lockc bag and use a rolling pin to crush into fine crumbs. Then melt the vegan butter in the microwave for a few seconds. Mix together the melted butter and cookie crumbs in a bowl with a fork. 

• A springform pan makes it easier to remove the cheesecake once set.

• Take the cheesecake out of the mold while it's still frozen. This ensures clean edges and prevents the filling from sticking to the pan. If you're having trouble removing the cheesecake, use a warm knife around the outer edges of the cake tin.

• Run a knife under hot water and wipe dry with a tea towel to ensure a clean cut.