If you’re looking for a dessert that’s creamy, dreamy, and 100% dairy-free, this Vegan Biscoff Cheesecake is about to become your new obsession. Think crunchy cookie base, silky cheesecake filling, and a swirl of whipped cream on top – all made easier (and fluffier) thanks to a cream charger.
This recipe is proof that you don’t need dairy to enjoy a rich, decadent cheesecake. Using plant-based cream and vegan cream cheese, you get all the indulgence without compromise. And the best part? With a whipped cream charger, your whipped topping comes together in seconds.
Ingredients You’ll Need
| 200g Biscoff biscuits (crushed) | 250g vegan cream cheese |
| 80g vegan butter (melted) | 1 cup plant-based heavy cream |
| Extra Biscoff spread (slightly melted) | ½ cup Biscoff spread |
| Crushed Biscoff biscuits | 3 tbsp powdered sugar |
| Whipped plant cream | 1 tsp vanilla extract |
Step-by-Step
Make the BaseMix crushed Biscoff biscuits with melted vegan butter. Press firmly into a springform pan and pop it into the fridge for 30 minutes.
Whip the Cream
Pour chilled plant-based cream, powdered sugar, and vanilla into your cream dispenser. Use a regulator to connect the N2O tank to the dispenser., shake it, and let it chill. Instant cloud-like whipped cream – no hand mixer required.
Mix the Filling
In a bowl, whisk together vegan cream cheese and Biscoff spread until smooth. Gently fold in some of your whipped cream to keep the filling light and airy. Spread over the biscuit base and refrigerate for 4–6 hours (overnight is best).
Right before serving, pipe on swirls of whipped cream, drizzle melted Biscoff spread, and sprinkle with biscuit crumbs. Slice, serve, and watch it disappear!
Why You’ll Love This Recipe
✨ 100% vegan and dairy-free
✨ No baking required
✨ Creamy texture + crunchy base = perfection
✨ Cream charger makes it foolproof and fun
This Vegan Biscoff Cheesecake isn’t just dessert – it’s a statement. Bold, indulgent, and ridiculously easy. Whether you’re vegan or not, you’ll be coming back for seconds.
