Vegan Lemon Biscoff Cheesecake

An easy, no bake vegan recipe. You can’t go wrong.

For many years I’ve looked up recipes for vegan cheesecakes, but they either include nuts, dates, and lots of coconut cream. And personally I’m not a fan of those flavours together. I do miss the rich taste of a classic lemon cheesecake but could never find a recipe that spark those tastebuds.

Being Vegan does not mean you miss out on your favourite flavours. After many attempts of experimenting, it led to this fine and delicious recipe.

This is definitley the one to make for family, perfect dessert for those special days too. Enjoy!

Vegan Lemon Biscoff Cheesecake

A No Bake Recipe.

A blend between the heavenly biscuit and the classic cheesecake…BUT Vegan!

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Prep Time 20 mins

cooling time 4 hrs

Total Time 4 hrs 20 mins

Course Dessert

Servings 4 people

Equipment

• mixing bowl
• Small pan
• spatula
• Manual Hand Whisk
• cup/ spoon measurments
• spoon
• Individual dessert bowls/ Cake tin with removable base

Ingredients

  

• 400 g Vegan Soft Cheese e.g. Violife soft cheese or Asda own brand
• 4 tbsp Lemon Juice Juice of 1 lemon
• ⅓ cup Coconut oil melted
• 2 tsp vanilla extract
• 2 tbsp Agave/ Maple Syrup
• 15-18 lotus Biscoff biscuits crushed
• 50 g Vegan Butter Stork Butter Block
• 2 Heaped Tbsp Biscoff Spread Melted

Instructions

 

• In a food processor or in a plastic zip lock bag with a rolling pin, crush the lotus biscuits to small medium pieces. You dont want it too fine as this is for the base.
• In a pan over medium heat, heat the butter until just melted. Take off heat and Mix in most of the crushed biscuits. it should still be crumbly but stick to together slightly (Save some to garnish later)
• Next, spread in either a cake tin with a removable base, or in individual dessert bowls. Make sure you spread evenly and press down with the back of your spoon or spatula. (anything flat)
• Place in the fridge to set whilst you prepare the cheese layer.
• In a mixing bowl add in your Vegan soft cheese, Lemon juice and melted coconut oil. Give it a gentle whisk until combined. It will look runny and smooth at this point.
• Add in Vanilla extract and Agave/ Maple syrup. You may need to add more depending on sweetness preference. Mix until combined.
• In a separate bowl, heat up your Biscoff Spread for about 20-30 seconds in the microwave.
• Take out your biscuit bases from the fridge and begin to evenly distribute the cheese layer onto the bases.
• At this point you want to pour in your melted biscoff spread and use a toothpick to swirl in thoroughly but gently through the cheese layer. You want a biscoff marble effect.
• Once you are happy with your biscoff art skills and the cheese layer is nice and smooth. Garnish with any left over biscuit crumbles on top.
• Place it into the fridge for at least 4 hours for it to set. Over night is much better but if you can't resist 4 hours is fine too!
• Enjoy!

Notes

Keep tasting your cheese mixture, depending on the brand of soft cheese you may need more lemon or more vanilla. 

 

Layers should be even to get a blend of those scrumptious flavours.

Keyword biscoff, Cheesecake, Lemon Cheesecake, Newyork Cheesecake, Vegan Cheesecake, Vegan Dessert, Veganuary

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