Biscoff Cheesecake
This vegan Biscoff Cheesecake has a decadent, fudge brownie base and a luscious cream topping topped with cookie caramel spread and Lotus biscuits. The perfect dessert.
Servings: 16 chunks
Calories: 373kcal
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.
Nutrition
Calories: 373kcal | Carbohydrates: 28g | Protein: 6g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 2mg | Sodium: 48mg | Potassium: 316mg | Fiber: 4g | Sugar: 15g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 3mg