V&GF Biscoff Cheesecake

Dairy Free Dec 26, 2020

I love the biscoff lotus cookies, but Schär has a Gluten Free version of them called spekulatius, so let's make a Vegan & Gluten free biscoff cheesecake!

Instagram recipe video: https://www.instagram.com/tv/CJHUVVTBTfz/


INGREDIENTS:

𝙱𝚒𝚜𝚌𝚘𝚏𝚏 𝚂𝚙𝚛𝚎𝚊𝚍:

100g Spekulatius

50g vegan butter

1tsp lemon juice

6 dates

𝙲𝚘𝚘𝚔𝚒𝚎 𝚋𝚊𝚜𝚎:

200g Spekulatius

40g Vegan butter

“𝙲𝚑𝚎𝚎𝚜𝚎“ 𝚌𝚊𝚔𝚎

200g Violife spread

140g Silken tofu

30ml oat cream

Dates to taste

4tsp biscoff spread

Plant based milk if needed

LET'S GET STARTED:

Blend all the ingredients for the spread together for about 5 min, or until you get a creamy consistency.

For the base of the cheesecake, just blend the cookies with some room temperature butter and spread it on the bottom of your mold. If the butter is not mixing properly, melt it a little bit. Save the mold in the fridge so the cookie base gets more consistent.

For the "cheese" filling, blend the tofu, the oat cream and the vegan cheese spread (I used Violife). Add the dates and the biscoff spread we just made, abd taste it to see how much sweeter you want it. If it is too dry, add some plant based milk until you get a creamy consistency.

Put the filling on top of the cookie that it's on the mold and let it rest in the fridge for at least 1hour, the longer the thicker it will get and the easier it is gonna be to serve it.

You can add some extra biscoff spread on top, either inside the mold, or once you take it out of the mold to serve. Enjoy!

Instagram recipe video: https://www.instagram.com/tv/CJHUVVTBTfz/

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