This Lotus Biscoff Cheesecake was such a surprisingly huge hit with the family and everyone in the office. I couldn’t believe it! Considering I’ve never really made up a recipe before, I was so sceptical that it actually tasted nice and thought everyone was just being super friendly… but it turns out I need to believe in myself a little more because they LOVED this cheesecake or faux cheesecake I guess!
You can top your cheesecake with absolutely anything, I love to drizzle vegan white chocolate on everything, sprinkle some Biscoff crumbs and top with WHOLE biscuits because a cheesecake should be full of calories, even if it is vegan.
Just to make your life one hundred times easier, this is a no effort, no bake cheesecake so you just need to throw it all in, mix it all up and set it in the freezer for two hours and you’re good to go!
Large mixing bowl
Loose base cheesecake tin, mine is 12inches
Rolling pin for smashing up your biscuits, or a food processor
Whisk or blender to mix the filling
For the filling
500ml coconut cream (refrigerated for a few hours so it’s a little firmer)
170ml free from cream cheese (coconut based alternative, I use Sainbury’s own as it matches the coconutty taste of the cheesecake)
2 tbsp Biscoff spread
1 tbsp of Agave Syrup
For the base
2 tbsp of Coconut oil, melted.
125g Biscoff biscuits
200g McVities Light Digestive biscuits (yes, these are vegan…)
Let’s get making…
Melt your coconut oil in the microwave so you’re ready to mix it in when your base is ready!
Break up all of your biscuits either by smashing them using a rolling pin or in a food processor. Mix together thoroughly in a bowl, add in our coconut oil and continue mixing until thoroughly covered. You may need to add a little more coconut oil but just use your judgement.
Place this into the base of your tin, and use a spoon to press it flat!
Pop this into the freezer for 15 minutes to harden.
There is no beautiful technique to this, I’m sure the professionals whisk it all beautifully but really who has the time to mess about and make things perfect…
I throw everything either into my blender or into the mixing bowl and whisk it all up until it’s nice and smooth. It’s really that easy!
Once it is all mixed up, just pour on top of your base and put in the freezer for two hours to set, check on it and decide whether you need to leave it for another thirty mins or so.
You can either wait until the cheesecake is set completely, or take it out mid way through to add your toppings!
Finally, it is essential that you take loads of photos, cut into beautiful little slices and enjoy with some ice cream and a cup of tea, coffee or hot chocolate.
Let me know your thoughts on the recipe, and share your creations below!
If you like this, you should try my Oreo cheesecakes too…