Biscoff Chocolate Cheesecake

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This Biscoff Chocolate Cheesecake has a biscuit base, a light, mousse-like filling and is topped with melted chocolate, biscuits and popcorn

Serves 12-14


biscoff chocolate cheesecake


For the Crust

  • 1 x 250g pack Biscoff biscuits, broken
  • 6 tbsp Biscoff spread
  • 2 tbsp vegan butter or coconut oil, melted
  • 1 tbsp maple syrup

For the Filling

  • 500g (2 cups) silken tofu
  • 300g (2 1/4 cups) vegan dark chocolate
  • 200g (1 cup) Biscoff spread
  • 1 Tsp vanilla bean paste or extract

To Decorate

  • Melted vegan chocolate
  • Biscoff biscuits, broken
  • Chopped chocolate
  • Salted popcorn
  • Sea salt flakes

You will also need an 8 inch spring form tin, lightly oiled.



  1. Preheat oven to 180°C (Gas Mark 4, 350 °F)
  2. Place the biscuits in a food processor and pulse until you have fine crumbs.
  3. In a small pan melt together the rest of the crust ingredients and add the crumbs, stirring well until everything is combined.
  4. Transfer the mixture to the tin and press it all down, right into the sides, until its compacted and even.
  5. Bake the crust in the oven for 10-15 minutes, then remove and set aside to cool.
  6. To make the filling, place all the ingredients into a clean food processor or blender and whizz until very smooth and combined.
  7. When the base is cool, pour the filling into the tin and chill for 2 hours minimum, or ideally overnight.
  8. When set, remove the cheesecake carefully from the tin and place on a cake stand or serving plate. Decorate with your chosen toppings and chill again until ready to serve.


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