Vegan Biscoff Cheesecake (No-Bake)

• porce: Servings 12
• aktivní čas: 25 mins
• celkový čas: 4 hours 50 minutes

Ingredience

Crust

20 (155g) (20 (155g)) Biscoff cookies

½ teaspoon (½ tsp ) sea salt

60 g (4 ½ tbsp) vegan block butter

Filling

200 g (1 ½ cups) cashews soaked *see note 1

200 g (7 oz) smooth Biscoff spread

300 g (10.6 oz) vegan cream cheese

60 g (¼ cup) vegan Greek-style yogurt or plain soy or coconut yogurt

50 ml (⅕ cup) pure maple syrup

30 g (7.5 tsp) coconut oil solid, *see note 2

1 teaspoon (1 tsp) vanilla extract

Garnish

200 g (7 oz) smooth Biscoff spread

5 (5) Biscoff cookies

Pokyny

Crust

Line the bottom and sides of a 7" or 8" cake tin (with removable base) with some parchment paper.

Add the cookies and sea salt to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers. Press the cookie mixture into the base of the cake tin, and smooth it out with a ¼ cup measure or flat bottomed glass, making sure it is compact. Set aside in the freezer while you prepare the filling.

Filling

Add all of the other filling ingredients to a high-speed blender and blitz for several minutes until smooth and creamy with no lumps. Pour the mixture into the cake pan and place back in the freezer to set for a minimum of 4 hours (or overnight if preferred).

Garnish

Once set, remove the cake from the tin whilst frozen. Allow it to defrost at room temperature for about an hour.

Meanwhile, add the biscoff spread to a saucepan and warm over low heat for a couple of minutes until melted. Be sure to stir constantly to prevent it from burning to the pan. Pour the melted biscoff spread on top of the cake and use a spoon to swirl it around the top of the cheesecake before it sets.

Top with full and crushed lotus biscoff cookies. Use a hot wet sharp knife to slice the cheesecake into portions before serving.

Storage instructions

Place the cheesecake in an airtight container and refrigerate. It will keep in the fridge for up to 5 days. You can also freeze it in an airtight container for up to a couple of months. I recommend first slicing the cheesecake into individual portions so that you can defrost them as needed. Then just allow them to sit at room temperature for an hour before serving.

Poznámky

Soaked cashews: soak the cashews in water for 4 hours, rinse and drain. You can also quick soak your cashews by soaking them in boiling water for one hour.

Coconut Oil: Sub this for an extra 200g vegan cream cheese.