🍮 Caramel Biscoff Cheesecake (without biscoff cookies!!) No-Bake & Vegan #FallIntoShorts Day 11

Mary Draper
Oct 26
3 min read

This gluten-free, dairy-free/vegan cheesecake tastes like a cozy latte and a biscoff cookie had a baby ☕🍪

AND you don’t need to find a gluten-free biscoff cookie substitute to make this. We have all the biscoff spices to give you that cozy flavour without them.

BUT if you feel like making some biscoff cookies to add some decoration/cookie crumbs on top feel free to make your own cookies with our biscoff cookie recipe here: https://youtu.be/7s4nKDTcgsM?si=BPj6Zr-V-AxjJK-6

Makes: 8” round

INGREDIENTS

Crust:

-1/2c pecans

-1/2c almond flour

-5 medjool dates, pitted

-1 tbsp coconut oil, melted

-1/2 tbsp cinnamon

-1/4 tsp ground cardamon

-1/16 tsp or pinch ground cloves

-1/16 tsp or pinch sea salt

Filling:

-1 1/2 cups cashews, soaked overnight, drained & rinsed*

-1 cup coconut cream from the top of a can of full fat coconut milk, that has been chilled overnight

-1/2 cup maple syrup (or swap for your sweetener of choice)

-2 tbsp fresh lemon juice (about 1/2 medium lemon)

-2 tsp vanilla

-1 tbsp cinnamon

-1/2 tsp ground cardamon

-1/8 tsp ground clove

-1/8 tsp sea salt

*or cover with boiling water and soak 1.5 hours

Biscoff Caramel Topping:

-1/4 cup almond butter/cashew butter/peanut butter

-6 tbsp maple syrup

-1/4 cup (62g) about 4-5 medjool dates, pitted

-2 tbsp coconut oil, melted

-1 tsp vanilla

-1/2 tbsp cinnamon

-1/4 tsp ground cardamon

-1/16 tsp or pinch ground cloves

-1/16 tsp or pinch sea salt

INSTRUCTIONS

Before starting:

-Put your can of coconut milk in the fridge overnight

-Soak your cashews in water overnight (if you forget, you can quick soak them by covering them in boiling water and letting them sit for 60-90 minutes)

Crust:

-Pulse crust ingredients in food processor until dates & nuts are broken up into small pieces

-Squeeze test some between your fingers to see if it sticks together well, if not, add water 1 tsp at a time, pulsing again between additions until it sticks together well (I should have added a teeny bit to mine - it did hold together, but did crumble a little when cutting)

-Press into 8” springform pan (or if don’t have one, but have a cake ring, wrap the bottom in foil)

-Set aside

Filling:

-Combine in a high speed blender or food processor and blend until super smooth & creamy, stopping & scraping sides

-Pour on top of crust, and spread out (I like to give it a jiggle to get it nice and flat and knock out air bubbles)

-Place in freezer 3+ hours to set

Topping:

-Once your filling it set firm, remove from freezer and leave at room temperature while you prepare the caramel biscoff topping (this lets the edge of your cheesecake warm up enough that the pan/ring will come off easily

-Combine in a high speed blender or food processor and blend until super smooth & creamy, stopping & scraping sides

-Carefully remove the ring of your springform pan (or your cake ring)

-Spread your caramel biscoff topping over the top of your cheesecake. I like to use a turntable and a spoon to make a spiral pattern on top (if you don’t have a cake turntable you can use the turntable insert from your microwave to help spin your cheesecake to get a fun spiral, but you can totally skip the spiral - random swooshes are great too!

-Slice & enjoy!!

NOTES:

-Store leftovers in fridge or freezer depending on how firm you prefer your raw cheesecake to be at serving.

-If your coconut milk didn’t separate properly and your cheesecake doesn’t set up super firm (sometimes a can just doesn’t want to separate), you can serve it from the freezer instead of the fridge

Full step-by-step recipe video here: https://youtu.be/fHyynrL7dnc?si=eOF-K80-fUlA4vfy

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