This unique Biscoff Cheesecake is insane! Rather than a standard biscuit base, this one has a fudgy, gooey brownie base topped with lashings of vanilla cashew cream, biscoff caramel, melted chocolate and a mixture of crushed and whole lotus biscoff biscuits. Whhaaaaaaaaaat?!
Like with many of my brownie recipes, I add more chocolate than any other ingredient since it’s the boss! However, I do make some substitutes with items such as sugar or flour, reason being my personal preference, which is to keep as many wholefoods in my diet as possible. Of course the biscuits on top are a necessity so we won’t consider the refined ingredients in those! Actually if you want a gluten-free option, just omit the biscoff spread and cookies – the base is actually adapted from my Peanut Butter Brownies.
So instead of fat spreads like margarine, I use rapeseed or coconut oil. Rather than wheat flour, I commonly grind gluten-free oats into a fine flour (which I keep in a giant jar ready to be used in flour-form). I also use dark, vegan chocolate which tends to have less sugar and fat content than milk or white chocolate. The cream is made with cashews since it’s what I had in my cupboard at the time of making this.
Why is this Good for Me?
- Oats are a great source of both soluble and insoluble fibre which helps to support the digestive system. One type of soluble fibre is beta-glucan, which has been shown to reduce the risk of coronary heart disease. Oats have also been found to induce satiety which means they can make you feel fuller for longer. Oats are also rich in the minerals magnesium and zinc. Both are required for important metabolic processes in our bodies, such as nerve and muscle function, cell growth and supporting our immune systems. Naturally, they are gluten-free, but as they are commonly processed in factories that handle grains such as wheat, cross-contamination causes them to become a gluten-containing product so be sure to check the packaging to see if they are guaranteed to be gluten-free.
- Dark chocolate contains flavanols which exhibit anti-inflammatory and antioxidant activity. They have the ability to inhibit free radicals, which are unstable molecules or elements that can harm our bodies. However, be aware of the sugar content in chocolate, which can vary between brands.
- Cashews, in addition to being a good source of protein, are also rich in the minerals magnesium, copper, phosphorous and manganese. These perform a variety of unique functions. Copper is essential for red blood cell formation, supporting immune function and promoting healthy nerve cells. Magnesium is needed for processes such as nerve and muscle function, maintaining blood pressure and supporting bone health. Manganese is required in small quantities to aid our metabolism and help with bone development. Phosphorous helps to control how our bodies utilise fat and carbohydrate stores and is also essential for cell growth. Cashews are also a rich source of ‘good fats’ – monounsaturated fats – that can protect our heart health.
Questions about Biscoff Cheesecake
How to make Biscoff Cheesecake?
To make Biscoff Cheesecake, you will need oil, sugar, vanilla, oat flour, baking powder, chocolate, cocoa powder, flax eggs and milk for the brownie base. For the cheesecake topping you will need cashews, coconut milk, sugar, vanilla extract, Biscoff cookies and Biscoff spread. The ingredients for the brownie will all be mixed intoa smooth batter and baked. When this is cooled, the other ingredients will be spread and poured on top and then set in the fridge. Sprinkles will be added at the very end.
What is biscoff?
Biscoff spread is a Belgian spread made using fine cookie crumbs that are combined with fat and sugar to give a caramel-like spreadable butter. It looks and spreads very much like peanut butter.
Is Biscoff spread vegan?
Biscoff spread is vegan. It is made using the Lotus Biscoff cookies which are vegan. These have been combined and heated with oil and sugar to create the creamy spread. So there are no animal products in both the Biscoff cookies and the Biscoff spread.
Is Biscoff spread gluten-free?
Biscoff spread is not gluten-free since the cookies utilised in the spread contain wheat flour.
Biscoff Cheesecake Substitutions
- Biscoff cookies and spread can be omitted for a gluten-free version
- Coconut sugar can be replaced with any other type of sugar or maple syrup
- Coconut milk can be replaced with oat cream
- Replace the rapeseed oil with any other oil, preferably a flavourless one
- Use chia egg instead of flax egg in the same quantities
This Biscoff Cheesecake is…
- Fudgy
- Chocolatey
- Decadaent
- Dessert
- Dense
- Vegan
- Plant-based
More Recipes to Try…
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Shopping List for Biscoff Cheesecake
Food
- rapeseed oil
- coconut sugar
- vanilla extract
- oat flour
- baking powder
- dark chocolate
- flax eggs (flax meal + water)
- cocoa powder
- plant milk
- Biscoff spread
- Biscoff cookies
- cashews
- coconut milk
Equipment
- Brownie tin
- Greaseproof paper
- Measuring spoons
- Measuring cups
- Wooden spoon
- Mixing bowl
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Biscoff Cheesecake
Ingredients
Topping
- 10 biscoff cookies
- 4 tbsp biscoff spread
- 200 g cashews soaked in boiling water for 1 hour and drained
- 200 g coconut milk solid part from tin
- 1 tbsp coconut sugar
- 1 tsp vanilla extract
Base
- 200 ml rapeseed oil
- 200 g brown sugar
- 1 tsp vanilla extract
- 100 g oat flour
- 1 tsp baking powder
- 150 g dark chocolate
- 2 flax eggs
- 80 g cocoa powder
- 200 ml milk
Instructions
- Preheat oven to 180℃.
- In a bowl mix the rapeseed oil, sugar, vanilla extract, flax eggs and milk.
- Melt the chocolate and fold into the mix until all ingredients are fully incorporated (this should look like thick melted chocolate).
- Fold in the oat flour, baking powder and cocoa powder and mix until a smooth batter is achieved.
- Coarsely crush 5 cookies and fold into the batter.
- Place into a square tin (ideally spongiform) lined with greaseproof paper and bake for 20 minutes.
- Remove from the oven (a toothpick should come out with a little batter that isn’t too runny).
- Allow to cool to room temperature or below and leave in tin.
- Spread 3 tbsp biscoff spread on top and leave aside.
- In a food processor, add the cashews, coconut milk, vanilla extract and coconut cream. Blitz into a smooth cream.
- Pour on top of the brownie and leave in the fridge for at least 3 hours to allow cashew cream to set (or in the freezer for 2 hours).
- Remove from tin carefully and transfer to tray or large flat plate.
- Drizzle with the remaining biscoff sauce (you can heat it to get a more runny texture, but not too much), cookies and some melted chocolate.
- Cut into chunks before serving.
Notes
- Biscoff cookies and spread can be omitted for a gluten-free version
- Coconut sugar can be replaced with any other type of sugar or maple syrup
- Coconut milk can be replaced with oat cream
- Replace the rapeseed oil with any other oil, preferably a flavourless one
- Use chia egg instead of flax egg in the same quantities.
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