At this point I don’t think there is a vegan in Europe who doesn’t know about Lotus Biscoff Spread (also known as Speculoos Spread). It’s the delicious spread made from caramel flavoured biscuits and most of us think of it as crack in a jar because it’s so more-ish. Now you can enjoy that tasty treat in desert form with my Biscoff Cheesecake!
1 1/4 cups digestive biscuits, about 9 biscuits (you can sub this with biscoff biscuits but it may be a bit too much)
1 tsp cinnamon
1/3 cup vegan margarine
1 tbsp rice syrup or golden syrup
1 cup Biscoff spread
3/4 cup non-dairy yoghurt
1 tbsp sugar
1/4 cup plain flour
2 tbsp plant milk
1 tsp vanilla extract or paste
1/4 tsp salt
680g vegan cream cheese
Preheat the oven to 325F/163C/Gas 3.
Smash the biscuits with the cinnamon in a food processor until they reach a fine crumb. In a small pan melt the margarine with the syrup on a low heat until melted and combined. Pour the margarine mixture into the processor while pulsing until evenly mixed. Press this mixture into the bottom of a 9″ spring-form cake tin to form the base.
In a medium bowl, mix together the sugar, yoghurt, flour, milk, vanilla, biscoff spread, and salt. Set aside.
In a large mixing bowl, beat the cream cheese until slightly fluffy. Mix in the biscoff mixture. Beat until smooth.
Pour the mixture into the tin and gently tap on a flat surface to smooth and release any air bubbles. Bake for 1 1/2 hours (do not open the oven door during this time) then let cool at room temperature overnight.
Release the cheesecake from the sides of the tin with a flat knife then release the spring. Place in the fridge to chill.
This can be stored in a container at room temperature for a week or in the freezer up to 6 months.