Vegan Biscoff Cheesecake by Juliet Sear

  • Total Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Dairy free
    • Egg free
    • Vegan
    • Vegetarian
  • 23 Reviews

    5 star rating

This vegan biscoff cheesecake recipe is simple to make. Making a vegan version of a biscoff cheesecake is easy if you use the coconut based cream cheeses. I use Violife, it’s perfect and sets well with the biscoff so NO other ingredients except a little sugar are needed to give you a perfect cheesecake!


  1. Start with the base ingredients. Crush the biscoff biscuits using a sandwich bag and a rolling pin. Once you've crumbed the biscuits, mix them with the melted vegan butter and  tip them into the spring form tin flattening them to form a base for your cheesecake. Chill in the fridge for 20 minutes. 

  2. For the topping, beat all the ingredients together@and spread over the base.

  3. Set in the freezer for a min of an hour to an hour and a half.  You can decorate the cheesecake with biscoff biscuits as pictured.  To cut use a cleaned knife each time to keep neat.


    For vegan baking hacks, watch this video.

Let's Bake

The easiest way to follow a recipe


  1. 5 star rating

    Amazing recipe!
    Delicious flavours all in the right proportion. Thanks so much for sharing!

  2. 5 star rating

    So delicious and easy! Always my go to at dinner parties. Everyone always loves it!

  3. 5 star rating

    This is a beautiful cheesecake. I read the recipe wrong and added 200g of the Biscoff spread. So, I added just a tablespoon of sugar just to add a little more sweetness. Everyone in the family loved it.

  4. 5 star rating

    This cheesecake was simple and delicious! The last 2 recipes I followed were either too wet or too sweet but this was perfect, I didn't even measure my ingredients just threw it all together! Divine! Any suggestions for a lemon cheesecake please? Thanks!

    You could Remove the biscoff from the cheese filling and add lemon juice and lemon rind to flavour.
    Enjoy, Happy baking!

  5. 5 star rating


  6. 4 star rating

    I enjoyed this recipe but there was to much cream cheese. when you ate it it was a bit to overpowering. I added a tbsp more lotus Bischoff and a tsp more of sugar.

  7. 1 star rating

    The recipe leaves it tasting way too cheesy. Cheesecakes are often quite creamy and sweet, but all we could taste was the cream cheese and it tasted nothing like other vegan cheesecakes I’ve tried.

    The cream cheese suggested wasn’t cheap either, so a complete waste of money. Other recipes for this include vegan cream, more sugar and more biscoff spread.

  8. 4 star rating

    Very yummy! We used Sainsbury’s vegan cream cheese added Sainsbury’s DF white chocolate to sweeten it some more!

  9. 5 star rating

    Can you serve direct from the freezer or does it need defrosting before serving. Some cheesecakes I have made in the past are eaten from the freezer

    I would let the cheesecake defrost for a few minutes before attempting to slice it, otherwise it will be too frozen to slice.

    Happy Baking!

  10. 5 star rating

    This cheesecake recipe is absolutely amazing! It was a special Father’s Day treat.

  11. 5 star rating

    This cheesecake was absolutely delicious!
    The whole family loved it! Special Father’s Day treat!

  12. 5 star rating

    I ran out of vegan cream cheese only had 300g so i replaced the rest with a tin of coconunt cream and it turned out great.

  13. 5 star rating

    A very good vegan recipe! The cake was delicious!

  14. 5 star rating

    Extremely easy and very delicious!

  15. 5 star rating

    Wow I have just made this today for my boyfriend’s 31st birthday in lockdown (I’m vegan, he’s not) and it turned out absolutely identical to this photo!! Thank you so much for an amazing easy recipe. It’s so delicious xxx

  16. 5 star rating

    Love this cheesecake recipe! Made it loads of times now and is a hit with all my family! They don’t believe me when I tell them it’s vegan! 👍🏻😁

  17. 3 star rating

    I made this recipe but as stated 700g of violife isn't cheap I just divided the recipe by 3 (200g of violife) and put it into ramakins which it made 3 which is ideal for me my partner and df child.

  18. 5 star rating

    Hi I'm not vegan. Used philidepha cheese and butter. Kids loved it. I'm doing it again but in Rankin glasses.

  19. 5 star rating

    Well I’ll be making this again, that’s for sure!

  20. 5 star rating

    i LOVE this recipe! At last, a vegan cheesecake recipe that doesn't taste of coconut. Yes! I've made this twice now and it won't be the last. LOL.

  21. 5 star rating

    I made this today and OMG it is delicious.
    I'm vegan, but husband and 21 yr old daughter are Omni's. They have both eaten it this evening saying how amazing this is.

  22. 5 star rating

    My first attempt at making any kind of cheesecake and this was so easy!
    Tastes absolutely divine!

  23. 3 star rating

    It makes for a very expensive cheesecake if you use vegan cream cheese as 200g is £250 and 700g is required. My daughter does not like coconut so is there anything else I can use to make this a cheaper pudding?
    Also can this be sliced individually and frozen for later?

Leave Your Thoughts

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!