Vegan Biscoff Cheesecake

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After the Gulab Jamun cheesecake shots, here comes the second cheesecake in the Blogging Marathon #76 under the theme, “I love, you love Cheesecakes!”.

 

And it has to be vegan! πŸ˜‰ I have been wanting to try a vegan cheesecake since very long but somehow I never liked the idea. Maybe it is just the mental thought. I have been seeing this recipeΒ and the amount of cashews that go into them, somehow doesn’t appeal to me. However, while this theme was declared, I had already decided I would try to make one, to know the feel and texture of it.

 

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The recipe is very easy to make. The crust of the cheesecake is dates and walnuts, while the “cheesecake” portion is blend cashew cream, made up of soaked cashew nuts, coconut milk, some coconut oil and your choice of flavoring. I chose to make this with Biscoff, which is a vegan spread itself. This is one of the easiest cheesecakes I have made. Apart from the soaking time of the cashew nuts, the whole cheesecake, including the setting comes in flat 30 minutes! You don’t even need to use the refrigerator to set it, it sets perfectly at room temperature.

 

My girls enjoyed it, but seriously, I didn’t like it. πŸ™ It is not necessary that I should like what I cook, right? I took the remaining for my colleagues. I was shocked to hear from them that it was one of the best desserts I have made. They really loved it, and made me wonder why I didn’t like it. Everybody’s taste buds differ, right? πŸ™‚ So if you find the recipe interesting, then do try it! I am the only one who thought otherwise, so that means it is a good recipe!

 

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End note: A special thanks to Neelu for this wonderful board! I felt like a little girl in the toy shop when she handed over me this board thinking that I would utilize it more than she probably did. And yes, I have been taking turns to click on them as much as I can! Isn’t it pretty? JazakAllah Khair for your kind gesture… β™₯ This was the first clicks I took on the board though the updated pictures for the Scrambled EggsΒ post and the recently published Quinoa Salad appeared on the blog before it… hehe… And yes, please do not forget to check out her blog for some inspiration! πŸ™‚ Also have a look at her pretty stuff that she sells on her little business called “Pretty Paper Studio“…

 

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Vegan Biscoff Cheesecake

Course Dessert
Cuisine American
Prep Time 8 hours
Cook Time 45 minutes
Total Time 8 hours 45 minutes
Servings 6
Author Rafeeda

Ingredients

  • FOR BASE:
  • 1/4 cup dates paste
  • 1/3 cup walnuts
  • 1 tbsp coconut oil
  • FOR CHEESECAKE:
  • 3/4 cup cashew nuts soaked overnight and drained
  • 1/4 cup coconut milk
  • 3 tbsp coconut oil
  • 1/4 cup brown sugar
  • 3 heaped tbsp Biscoff any cookie butter
  • 1 tsp vanilla extract

Instructions

  • Add the ingredients for the base and blitz till it forms a mass.
  • Press equally into a 6 muffin tray. I used silicon muffin cases for easy removal. Set aside.
  • Combine all ingredients in a blender and blitz till mixture is smooth.
  • Pour into each of the muffin cups equally.
  • Allow to set in the fridge for 30 minutes to an hour.

 

Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#76.

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Join the Conversation

  1. How can u??????????????they looks delish Rafeeda!???????? and the fst one too????

    1. Rafeeda AR Author says:

      I am sorry… πŸ˜› Thank you so much Shazia… πŸ™‚

  2. Sinful Cheesecake.. Waiting to see the next cheese cake too!! Making vegan version is indeed a great thought Rafee!!

    1. Rafeeda AR Author says:

      Thank you so much Sharmila…

  3. Wow full of nuts into cheese cake. Simply delightful

    1. Rafeeda AR Author says:

      Thanks a lot Anlet…

  4. Collecting boards a sign of a serious blogger. πŸ™‚ The pictures look great with your new background.

    1. Rafeeda AR Author says:

      Thank you so much Varada… πŸ™‚

  5. Glad that your girls loved them! They are unnecessary a ‘cheese’cake for me, but definitely delicious…afterall, it’s made with cashews and coconut!

    1. Rafeeda AR Author says:

      Hehe… I totally agree to you… I am sure it is called “cheesecake” without any cheese thanks to the texture it gets due to the cashews… Thanks a lot Angie…

  6. love these bite sized cheesecakes… try this cheesecake with some other flavour instead Biscoff…you may like them πŸ™‚

    1. Rafeeda AR Author says:

      I am not sure if I will like them, Amrita since I really love Biscoff… πŸ˜€ Thanks a lot dear…

  7. Sometimes when we know about the ingredients in a dish, we actually start disliking the dish even before it is made. But others who don’t have any idea about it will like. I think that is what happened with this cheesecake. Anyway, these look so gorgeous..

    1. Rafeeda AR Author says:

      I guess that’s the reason… for me the whole list felt very off to my taste… Hehe… thanks a lot Gayathri…

  8. This is one cheesecake my husband will relish. Has all the ingredients he loves but the girls will hate. Now it to do or not to do? What a question? TO DO! Bookmarking.

    1. Rafeeda AR Author says:

      If your husband will like it, then do make it! Thank you so much Archanaji…

  9. Looks yum Rafee! But I can understand this happens with me too! Love it is vegan and ingredients list is interesting cashew and coconut milk ????

    1. Rafeeda AR Author says:

      Thank you so much Priya… πŸ˜€

  10. Vegan cheesecake, wow thats seriously very astonishing. I cant imagine cheesecake as vegan. But now you are here with a vegan version. Kudos to u sis.

    1. Rafeeda AR Author says:

      Thank you so much Priya akka…

  11. wow! that is so weird you didn’t like this! πŸ˜› I would love this because there is biscoff. all the clicks are awesome!

    1. Rafeeda AR Author says:

      I thought I would like it with the Biscoff, alas that wasn’t the case… hehe… Thank you so much Fami… πŸ™‚

  12. That’s very different take on cheese cake and it looks so delicious. Yeah it happens,sometimes we don’t like what we make.

    1. Rafeeda AR Author says:

      Thank you so much Sandhiya…

  13. I guess I would’ve felt the same as you. I don’t like cashews and so there’s a mental block right there. But glad to know that everyone enjoyed it, that gives me some courage to give it a try sometime

    1. Rafeeda AR Author says:

      Thank you so much Rajani…

  14. I am a big fan of Biscoff. Your version of cheesecake is super amazing!

    1. Rafeeda AR Author says:

      Thank you so much Smruti…

  15. That is a delicious looking vegan cheesecake. I love biscoff and this would be a perfect recipe to use it.

    1. Rafeeda AR Author says:

      Thank you so much Pavani…

  16. This one surely sounds very exotic with all that vegan ingredients…wonder why you didn’t like it…anyway there are times like that and we end up making for others…:)

    1. Rafeeda AR Author says:

      Thank you so much Srivalli…

  17. This happens with me all the time. Sometimes i even don’t taste the dish. the vegan cheesecake looks inviting.

    1. Rafeeda AR Author says:

      Thank you so much Sapana…

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