Lotus Biscoff Cheesecake

Preparation: Overnight

Chilling: 4-6 hours 

Serves: 8-10

Level: Medium

Ingredients for the base

-160g of Lotus Biscoff cookies

-60g of dairy-free butter (melted)

-2 tablespoons of coconut oil (melted)

 

Ingredients for the filling

-180g of cashew nuts (soaked overnight & drained)

-2 cans of coconut cream (cream only)

-3 tablespoons of Lotus Biscoff spread

-1 teaspoon of vanilla bean paste

-2 tablespoons of coconut oil (melted)

TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!

Ingredients for the decoration
-Biscoff spread

-Lotus Biscoff cookies
-Grated dairy-free white chocolate (optional)

-Vegan cream

Method to make the base

Step 1- Line a medium sized cake tin with greaseproof paper.

 

Step 2- Place the cookies into a food processor/blender and whizz up until crumbly, but not too fine.

 

Step 3- Melt the butter and coconut oil.

 

Step 4- In a bowl, add in the crushed cookies and pour over the melted butter & coconut oil and mix until like wet sand.

 

Step 5- Press the mixture into the lined cake tin, making sure to compact it in using a spoon or clean hands. Place into the freezer whilst you make the filling.

 

Method to make the filling

Step 1- Drain the cashew nuts and place them into a food processor/blender along with the coconut cream, Biscoff spread, vanilla, melted coconut oil. 

 

Step 2- Whizz up on high for around 5 minutes until smooth. Add a splash of water if needed.

 

Step 3- Pour the filling into the base, level with a spoon and pop back into the freezer to set. Allow the cheesecake to set fully. This will take around 4-6 hours (I leave mine to set overnight).

 

Store in a sealed container in the freezer and defrost fully before serving.

 

I spread some of the Lotus Biscoff spread all over the top of the cheesecake, and decorated it with some vegan squirty cream stars, topped with grated dairy-free white chocolate and a Lotus Biscoff cookies.


You could even melt some of the Biscoff spread and drizzle it over for even more cookie goodness!

Recipe by Holly-Jade 

www.thelittleblogofvegan.com

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