About the Recipe
Made with a crunchy Lotus Biscoff crust, a creamy and tangy vegan cheesecake filling, and topped with a generous layer of Lotus Biscoff cookie spread, this cheesecake is sure to satisfy your sweet tooth. The recipe uses plant-based ingredients such as cashews and coconut cream to create a rich and velvety texture, while also being gluten-free, dairy-free, and egg-free. Whether you're vegan, gluten-free, or just looking for a delicious dessert, this Lotus Biscoff cheesecake is a must-try!
Ingredients
Crust
    •  20 Gluten free almond cookies
          ¾ Cup vegan butter
Filling
    •  8 ounces smooth Biscoff spread ( See Vegan Gluten free recipe)Â
    •  16 ounces plain vegan cream cheese ( Kite Hill in Recipe) Â
    •  ½ cup coconut sugarÂ
    •  8 ounces coconut cream ( Chilled in Refrigerator)Â
  Â
Garnish
    •  8 ounces vegan smooth knockoff Biscoff spread
    •  5 gluten free cookies crushedÂ
Preparation
Step 1
Crust - Line the bottom and sides of a 7.5 or 8" cake tin (with removable base) with some parchment paper
Step 2
Add the cookies to your food processor and pulse for about 30 seconds until evenly finely ground
Step 3
Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers
Step 4
Press the cookie mixture into the base of the cake tin, and smooth it out with a ¼ cup measure or flat bottomed glass, making sure it is compact
Step 5
Set aside in the freezer while you prepare the filling
Step 6
Filling - Add all of the other filling ingredients to a high-speed blender 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)
Step 7
Garnish - Once set, remove the cake from the tin whilst frozen. Allow it to defrost at room temperature for about an hour
Step 8
Meanwhile, add the vegan cookie spread to a saucepan and warm over low heat for a couple of minutes until melted. Be sure to stir constantly to prevent it from burning to the pan. Pour the melted cookie spread on top of the cake and use a spoon to swirl it around the top of the cheesecake before it sets
Step 9
Top with full and crushed gluten free cookies. Use a hot wet sharp knife to slice the cheesecake into portions before serving
Notes:
Storage instructions - Place the cheesecake in an airtight container and refrigerate. It will keep in the fridge for up to 5 days. You can also freeze it in an airtight container for up to a couple of months. I recommend first slicing the cheesecake into individual portions so that you can defrost them as needed. Then just allow them to sit at room temperature for an hour before serving.
