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Vegan Biscoff cheesecake
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Vegan Biscoff cheesecake (no yogurt!)

Delicious vegan Biscoff cheesecake with a cashew base!
Prep Time5 minutes
Resting time1 hour
Total Time1 hour 5 minutes
Course: Dessert
Keyword: cashews, cheesecake, dessert, Vegan
Servings: 1 people
Calories: 400kcal
Cost: 4

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
    Vegan Biscoff (no yogurt) cheesecake ingredients
  • Add the cashews to the blender
  • Add the about 3.8 oz of water
    water in a measurements cup
  • 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!
    Vegan Biscoff cheesecake

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 soggy