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.

Why you'll love this vegan cheesecake

• 100% plant-based — no cream cheese, no eggs, no dairy.
• Light and creamy thanks to silken tofu (nobody will guess!).
• Bright lemon and caramel Biscoff in every bite.
• Can be made sugar-free with erythritol and sugar-free syrup.

Ingredients (one 6-inch / 16cm cheesecake)

Crust

• 100g (about 13) Lotus Biscoff biscuits (or any cookies of your choice)
• 20g (1 tbsp) sugar-free syrup (maple syrup also works; honey if not vegan)

Cheesecake

• 200g (7 oz) firm silken tofu (must be silken)
• 50g (1/4 cup) sugar or erythritol
• 1 ripe 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 (1–1 1/2 tbsp) maple syrup
• 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/6-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, at least 4 hours (overnight is best). Decorate with coconut whipped cream and extra cookies if you like.

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Alla's tips

• Only use silken tofu. Regular firm tofu makes a grainy filling.
• Drain the tofu and pat it dry for a firmer, creamier cheesecake.
• Use a ripe banana – it adds natural sweetness and helps the filling set.
• Blend until completely smooth for that silky cheesecake texture.
• Chill properly. It firms up a lot in the fridge – overnight is best.
• Check that your cookies are vegan. Original Lotus Biscoff cookies are vegan-friendly.

Storage

Keep covered in the fridge for up to 4 days. You can freeze slices for up to 1 month; thaw overnight in the fridge.

Frequently asked questions

Can you taste the tofu?
No. Once blended with lemon, vanilla, banana and Biscoff, it just tastes like a light, creamy cheesecake.

Can I use regular firm tofu?
It's not recommended – firm tofu won't blend as smoothly. Silken tofu gives the creamy texture.

Is this cheesecake gluten-free?
Not with Biscoff cookies. Use gluten-free cookies for the crust to make it gluten-free.

Can I make it without banana?
Yes. Replace it with 2 tbsp extra sweetener and 2 tbsp coconut cream. The texture will be slightly softer.

Can I double the recipe?
Yes – double everything for a 20–23 cm (8–9 inch) pan and bake for 40–50 minutes.

Is this cheesecake healthy?
It's dairy-free, lower in fat than classic cheesecake and can be made sugar-free, so it's a lighter dessert option.

More cheesecakes to try

• Chocolate & Caramel Cheesecake
• Japanese Cotton Cheesecake
• Vegan Peanut Butter Chocolate Mousse Cake
• Biscoff Stuffed Cookies

Hugs, Alla xox

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