Vegan Biscoff Cheesecake

Vegan Biscoff Cheesecake

from thehiddenveggies.com
250 min
10 servings

A dairy-free cheesecake made with Biscoff cookie crumbs and Biscoff cookie butter.

Ingredients

  • 15 Biscoff Cookies
  • 4 tablespoon vegan butter
  • 2 cups vegan cream cheese ((2 - 8oz. containers))
  • 1/2 cup vegan sugar
  • 1/2 cup refined coconut oil ((melted))
  • 1/2 cup Biscoff cookie butter
  • 1/3 cup lemon juice ((use 1/4 cup for a sweeter cheesecake))
  • 3/4 cup Biscoff cookie butter

Directions

  1. 1

    Crush 15 Biscoff cookies in a food processor (or place in a sealed bag and hit with a wooden spoon until crumbs).

  2. 2

    Allow the cream cheese to warm up for a while before blending or put it in the microwave for about 20 seconds to make it close to room temperature before blending.

  3. 3

    Before serving warm the cookie butter in the microwave for about 20 seconds, stir well, then pour it over the top of the chilled cheesecake. (Spread it out evenly and push the butter over the edges to make pretty drips on the side.)