Wednesday, 11 September 2019

Biscoff Cheesecake - No Bake!

Biscoff is present all over this cheesecake you can't get enough!


The fact that Biscoff is vegan is just music to our ears isn't it? An instant dessert flavour right there without any worries it may not be vegan because it most certainly is and it makes the most wonderful creations. Including this very indulgent, no-bake cheesecake, sure to impress anyone with a sweet tooth. 

Check out my other cheesecakes for more inspiration!

SALTED CARAMEL CHEESECAKE
CHOCOLATE ORANGE CHEESECAKE
MINI PUMPKIN CHEESECAKES 



Recipe:

Prep: 30 minutes + soaked cashews overnight 8+hrs
Cook: No-bake - refrigerate for 3+hrs
Serves: 8


Ingredients

Biscuit Base
200g Biscoff biscuits
70g Vegan butter melted
2 tbsp Coconut/vegetable oil
Cheesecake layer
180g Cashews soaked overnight
x1 Can of coconut milk chilled in the fridge overnight or 2+ hours
2 tsp Vanilla extract
3 tbsp Biscoff spread
Topping
3 tbsp biscoff melted so it is spreadable
Dollop of whipped cream - optional
Biscuit crumbs of x6 biscoff biscuits


The pictures below show you how it should look step-by-step



Method

✿Grease a tart dish or spring form cake tin. Mine was 8".
✿Make your biscuit base.  Place biscuits in a food processor and whizz till they form crumbs. Alternatively use a rolling pin to roll over biscuits.
✿Add your butter and oil and pulse till all combined and no crumbs are loose. Press down into the cake tin making sure it's all even and then place in the fridge.
✿If you haven't soaked your cashews overnight, you can pour boiling water over them an hour before making the cheesecake making sure they are covered and leave to soak.
✿Drain the cashews and add to the food processor. Blend until smooth. Add the coconut cream from the can ignoring the liquid, along with the vanilla and biscoff spread. 
✿Blend till all combined then pour over the biscuit base and spread evenly with a spatula. Place back in the fridge for about 1-2 hours.
✿When you are ready to serve, melt the biscoff and spread over the cheesecake. Sprinkle the biscuit crumbs around the edge and spoon the whipped cream in the centre. Drizzle more biscoff if you like! Enjoy!


Christina 
xx


Share:

No comments

Post a comment

© Bake Like A Vegan | All rights reserved.
Blog Layout Created by pipdig