Biscoff Cookie Cheesecake


Jess Turner

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Biscoff Cookie Cheesecake

  • Author: Danica at Vegan Izazov
  • Prep Time: 40 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 68 1x


A smooth and decadent no-bake cheesecake made with Lotus Biscoff cookie butter. Simple, plant-based, dairy-free, and absolutely delicious!


  • 20 dates
  • 50g (or 1.8 oz.)  almonds, plus optional slivered almonds to decorate
  • 250g (or 8.8 oz.)  Biscoff (speculoos) cookies, plus optional cookies to decorate
  • 500ml (or 17 fl. oz.)  coconut milk (well-chilled)
  • 350g (12.3 oz.)   Biscoff Cookie Butter


  1. Pour hot water over the dates and leave them to soak for about 20 mins. Strain and remove the skins.
  2. Chop the almonds and cookies in a blender, then add half the dates and blend again.
  3. Press the mixture into the bottom of a pie mold or a flat-bottomed bowl lined with parchment paper, to make your base.
  4. Open your well-chilled coconut milk, and separate the coconut water from the thick coconut cream.
  5. Blend the coconut cream with the rest of the dates and 200g (7 oz.) of the Biscoff cookie butter.
  6. Pour this mixture over the base and place in the freezer to set.
  7. Melt the rest of the cookie butter in the microwave in short intervals of 10 seconds, for 20-30 seconds in total.
  8. Pour over the coconut milk layer and refrigerate to set. Sprinkle with crushed Biscoff cookies, whole cookies, or almonds. Store in the freezer, and transfer to the fridge about 40 mins before serving. If kept in the fridge all the time, it’ll be much softer. Let us know how you enjoyed this masterpiece, we will definitely be making it again!

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