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Shoutout to Lotus Biscoff for bringing its iconic spread to Australia in 2019 and making ‘Biscoff-flavoured-anything’ essential to dessert menus everywhere. This rich, fluffy cheesecake is 0% healthy and 100% decadence, and that’s exactly how a dessert should be.

You will need

Serves 12


  • 250g Biscoff cookies
  • 100g vegan butter, melted

Cheesecake filling

  • 450g vegan cream cheese, room temperature
  • 250g vegan whipping cream
  • 250g Biscoff spread
  • 100g icing sugar

To decorate

  • 100g Biscoff spread, melted
  • Vegan whipping cream
  • Biscoff cookies and cookie crumbs, as needed

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30 mins to prep

4 hours to set

  1. Step 1

    Line a 20 cm spring-form or loose-bottom cake pan with baking paper.

  2. Step 2

    Prepare the base: Add the cookies to a food processor and pulse until they form fine crumbs. Add the melted butter and pulse until combined. Firmly press the mixture into the bottom of your cake pan.

  3. Step 3

    Prepare the filling: Add all ingredients to a large bowl and whip with an electric mixer until light and fluffy. Alternatively, you can use a stand mixer with the whisk attachment. Spoon the cheesecake filling into your cake pan. Cover and chill the cheesecake for 4 hours or until it’s firm to the touch.

  4. Step 4

    To decorate: Remove the cheesecake from the cake pan. Pour the melted Biscoff spread on top then chill the cheesecake for 30 minutes. Top with whipped cream, crushed and whole biscoff cookies. Enjoy!

Hot tip!

Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.

Note: The whipped cream may deflate a little and the cookies will soften over time.

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