Vegan Biscoff Cheesecake Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A no-bake vegan cheesecake with a Biscoff cookie crust and smooth Biscoff-flavored cream cheese filling. Rich and indulgent, perfect for a special dessert when you want impressive results without much effort.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 28 biscoff cookies (218g)
- 5 tablespoons vegan butter, melted
- Pinch of salt
- 1¼ cup non-dairy heavy whipping cream, cold
- 16 oz vegan cream cheese, room temperature
- ¼ cup (30g) powdered sugar
- 1 cup (240g) biscoff spread
- 1 tablespoon lemon juice or apple cider vinegar
- ¼ teaspoon salt
- Remaining biscoff spread, melted (about ½ cup)
- 4 biscoff cookies, crushed
At a glance
PER SERVING · TIME 548M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 9h
- Cook
- 8m
- Sodium
- 655mg
- Total sugar
- 58g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3mg
- Calcium
- 1mg
- Iron
- 0.01mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 540M
- SODIUM
- 655MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.