Biscoff Cheesecake

  Prep Time: 20mins
  Cook Time: 0mins
  Serves: 8 to 10


  • 200g digestive biscuits
  • 70g vegan butter
  • 700g vegan cream cheese
  • 200g Biscoff Spread
  • 60g caster sugar


Step 1

Lightly grease a springform cake tin & line with baking paper.

Step 2

Place the biscuits in a food processor & process into fine crumbs. Melt the vegan butter in a microwave (20seconds) and then add to the biscuit crumbs and process to combine. Tightly press crumbs into the base of the cake tin & chill for 30 minutes.

Step 3

In a bowl place the cream cheese, 100g of biscoff spread & caster sugar and beat until combined and smooth. Spread on top of the chilled base & freeze for 2hrs (or overnight in a fridge).

Step 4

Melt the remaining 150g of biscoff spread in a microwave until runny and drizzle on top. Chill for another 30 minutes. Top with whipped coconut cream if you like before serving.