This vegan Biscoff cheesecake is easy and delicious. The original recipe calls for yogurt, but we believe cashews are the answer and we are onto something 🙂
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Why cashews instead of yogurt?
Let’s be honest. If you are trying to lose weight, yogurt will be lower calorie, but if you are trying to enjoy a dessert, then cashews with some agave syrup is the answer.
Let’s make this delicious recipe
First get the ingredients
Add the cashews to the blender and the water. If your blender is not powerful enough, you will need to soak the cashews in water overnight. Use a bowl at least 2x the amount water to cashews as they will absorb water if you do this. Consider using less water when blending, otherwise it will be too liquid, start with 1/2 of the original amount of water (50ml or about 1.9 oz) and if they do not blend properly add a bit more.
Add a splash of vanilla
A teaspoon of agave syrup
A teaspoon of agave syrup
Blend for 1 minute, wait 5, then blend for 1 minute, or if your blender is powerful enough, just blend until completely smooth. I find that for the Ninja blender I need to wait for a bit before blending at full speed.
Add the Biscoff cookies to the glass (it has to be a 300ml/10oz glass more or less), then the cashew cream and put in the fridge for about an hour.
Enjoy!
Recommendations
You unfortunately really need a high speed blender. Even with “soft cashews” they will not blend properly in a “normal” blender.
I use a Ninja blender. It is a fraction of the cost of other blenders and for me, it does the job.
Storage
Just cover the glass you used if you are not finishing it in one go. It will last about 5 days in the fridge, but the cashew base will start to become solid at the top. I do not recommend to freeze this.
We hope you love this recipe as much as we do, it’s:
A delicious Biscoff dessert
Uses no yogurt
100% vegan
Are you looking for more desserts? try these delicious peanut butter brownie recipe or if you are looking for something with less calories, try our great 2-ingredient coconut cookies.
If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipesÂ
Vegan Biscoff cheesecake (no yogurt!)
Equipment
- 1 High speed blender I have a Ninja blender
Ingredients
- 3.8 oz Cashews
- 3.8 oz Water
- 1 splash Vanilla flavor
- 1 teaspoon Agave syrup To taste, could do with other sweeteners
- 10 units Biscoff cookies
Instructions
- Get your ingredients ready
- Add the cashews to the blender
- Add the about 3.8 oz of water
- A splash of vanilla flavor
- A teaspoon of agave syrup (I find this has a very neutral taste)
- Blend for 1 minute, wait 5, then blend for 1 minute, or if your blender is powerful enough, just blend until completely smooth. I find that for the Ninja blender I need to wait for a bit before blending at full speed.
- Add the Biscoff cookies to the glass (300ml / 10oz glass or slightly smaller)
- Add the blended cashew cream
- Put in the fridge for an hour or so
- Enjoy!
Video
Notes
- Agave syrup has a “neutral” flavor to it, so I think it goes best with this, but you can use anything you consider good for the recipe, maple syrup, honey, sugar
- I tried with almonds and other nuts, and they are not as good, perhaps macadamia nuts are OK, but nothing beats cashews in my opinion for this recipe
- You can skip the sugar if that’s not your thing!
- Whilst you can leave it in the fridge for about 5 days, it is better fresh. The cashew cream will get solid on the top and the cookies might be too soggyÂ