Vegan Biscoff Tofu Cheesecake

This delicious, silky vegan lemon and Biscoff cheesecake is genuinely amazing. Silken tofu makes a delightfully light and creamy filling for this vegan version of cheesecake — make it the day before serving to let the flavors develop.

I love the contrast between the crunchy crust and soft filling. The lemon adds a bright citrusy flavor, while the Biscoff makes it crunchy with that signature caramel-cookie taste.

Ingredients

Crust

• 100g Lotus Biscoff biscuits (or any cookies of your choice)
• 20g sugar-free syrup (honey or maple syrup also work)

Cheesecake

• 200g firm silken tofu (must be silken)
• 50g sugar or erythritol
• 1 banana
• 1 tbsp tahini or almond butter
• 1/2 tsp salt
• 1 tbsp vanilla extract
• 1-2 tsp grated lemon zest
• 1/2 tsp lemon extract
• Juice of 1/3 lemon
• 20-30g liquid sweetener (maple syrup or honey)
• 1 tbsp cornstarch dissolved in 2 tbsp soy or rice milk
• Extra Biscoff cookies, for inside and decoration

Directions

1. Preheat oven to 180°C/350°F.
2. Blitz Biscoff cookies in a food processor into fine crumbs, then add your sweetener and blitz again until combined.
3. Press the mixture firmly into a lined 16cm/5.5-inch springform pan or pie dish to form the crust. If it sticks to your hands, wet them slightly.
4. Bake the crust for 5-10 minutes, then let cool while preparing the filling.
5. In a food processor or blender, combine all cheesecake ingredients (except the cornstarch mixture) and blend until smooth, about 30 seconds. Mix cornstarch with milk, then blend it in.
6. Pour the filling into the crust. Scatter crushed Biscoff cookies over the top and hide some inside the mixture.
7. Bake for about 30 minutes (timing varies by oven).
8. Cool completely, then refrigerate until firm, about 2 hours. Decorate with coconut whipped cream and extra cookies if you like.

Hugs, Alla xox

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