Biscoff lovers, don’t miss this vegan Biscoff Cheesecake recipe! With a buttery Biscoff crust, creamy Biscoff cheesecake filling, and Biscoff in the topping, it’s got triple the cookie butter goodness in every bite.
Whoever discovered that you could turn Biscoff cookies into a creamy cookie-flavoured spread deserves some kind of award. I could eat this stuff with a spoon, but I’ll try to resist—because I need to save some to make this Biscoff cheesecake recipe! Like my Chocolate Strawberry Cake , this is the kind of dessert that’s going to wow all of your guests, and you might just impress yourself too. It looks and tastes like it came from a professional bakery, but it’s easier to make than you think!
Why This Biscoff Cheesecake Is a Must-Make
You’re going flip for this cheesecake! Here’s what makes it so darn good.
- Triple the Biscoff . Biscoff cookies are used to make the crust and for the topping, and Biscoff spread is in the filling and melted over the top. Bliss!
- Simple vegan swaps . I do love a cashew cheesecake, but they can be tricky to get perfect. This vegan Biscoff cheesecake is made with plant-based cream cheese, so there’s no soaking and pureeing nuts.
- Easy to decorate . The topping is made by spreading melted Biscoff onto the cheesecake and then sprinkling crushed cookies on top of that. No frosting or piping needed for professional results!
Notes on Ingredients
Here’s the list of ingredients you’ll need to make a vegan Biscoff cheesecake. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Crust :
- Biscoff cookies – In case you’re wondering, yes, Biscoff cookies are naturally vegan!
- Vegan butter – I like to use my homemade Vegan Butter .
Cheesecake Filling :
- Vegan cream cheese – You can use store-bought or homemade Vegan Cream Cheese .
- Light brown sugar
- Cornstarch – This is necessary to thicken the filling.
- Full-fat coconut cream – You can scoop this from chilled canned coconut milk or buy a can of coconut cream.
- Biscoff spread
- Vanilla extract – Or vanilla bean paste.
- Fresh lemon juice – This adds tanginess to vegan cheesecake.
- Sea salt
Topping :
- Biscoff spread – You’ll melt this until it’s pourable and spreadable.
- Biscoff cookies – Crush these for sprinkling over the top.
How to Make Vegan Biscoff Cheesecake
Let’s get started! This step-by-step guide will show you the process.
Make the crust.
- Prepare the crust . Pulse the cookies to form crumbs, then pulse in the melted butter. Press this mixture into a springform pan and bake at 350ºF for 10 minutes.
- Start the filling . Beat the cream cheese until it’s softened and creamy, then beat in the brown sugar until the mixture is fluffy.
Mix the cornstarch and coconut cream.
- Mix the cornstarch and coconut cream . Whisk 1/3 cup of coconut cream with cornstarch in a small bowl. Slowly mix this into the bowl with the cream cheese.
- Finish the filling . Beat in the remaining coconut cream in two additions, followed by the Biscoff spread, and then the vanilla, lemon juice, and salt.
Spread filling in crust.
- Bake . Spread the filling over the crust and bake in a 325ºF oven for 70 to 75 minutes, or until the edges are puffy but the center still has a bit of jiggle.
- Cool and chill . Turn off the oven and open the door a crack. Let the cheesecake cool for an hour inside the oven, then transfer the pan to a wire rack. Run a knife along the edges to loosen the pan. Cool on the rack until the cheesecake reaches room temperature, then refrigerate for at least 6 hours to chill.
Add Biscoff spread.
- Melt the Biscoff spread . You can melt it in the microwave or on the stovetop. You want it to be smooth and pourable.
- Top the cheesecake . Pour the melted Biscoff over the cheesecake and gently spread it into an even layer. Sprinkle the crushed cookies over the top, then refrigerate for 30 minutes before serving.
Tips for Success
Here are a few additional pointers for this Biscoff cheesecake recipe.
- Use firm pressure to press the crust into the pan . You’ll need to compact the crust, otherwise it will crumble. The bottom of a glass or measuring cup can help with this.
- Don’t overmix . Mixing too much introduces air into the batter, which can lead to the cheesecake cracking in the oven. (But if it does crack, it’s not the end of the world. You’ll be covering it with Biscoff spread anyway!)
- Wipe the knife between slices . As you’re slicing the cake, wipe the knife between each cut. This will give you nice clean slices.
Serving Suggestions
If you’d like, you can pipe Cashew Whipped Cream or Coconut Whipped Cream onto each slice before serving like Cheesecake Factory does, or just add a dollop from a spoon to each slice. Of course, this Biscoff cheesecake is delicious without whipped cream too!
How to Store
- Refrigerator : Cover the Biscoff cheesecake in plastic wrap or transfer smaller portions of leftovers to an airtight container. Refrigerate for up to 4 days.
- Freezer : Freeze leftovers wrapped in plastic and then a layer of foil or, after wrapping the slices in plastic, set them in an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the refrigerator before eating.
More Vegan Cheesecake Recipes
- Turtle Cheesecake
- Vegan Pumpkin Cheesecake
- Creamy Vegan Cheesecake
Ingredients
For the Crust:
- 1 package Biscoff cookies , 250 g
- ⅓ cup vegan butter , melted – 75 g
For the Cheesecake Filling:
- 32 ounces vegan cream cheese , 907 g
- 1 cup light brown sugar , packed – 200 g
- 5 tablespoons cornstarch , 50 g
- 1⅓ cups full-fat coconut cream , 320 mL
- ¾ cup Biscoff spread , 180 g
- 2 teaspoons vanilla extract , 10 mL
- 3 tablespoons fresh lemon juice , 45 mL
- ¼ teaspoon sea salt , 1 g
For the Topping:
- 5 ounces Biscoff spread , melted – 150 g
- 2 ounces Biscoff cookies , crushed – 50 g
Instructions
Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- Place the entire package of Biscoff cookies into a food processor and blend into fine crumbs.
- Pour in the melted vegan butter and pulse until evenly combined.
- Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form an even crust.
- Bake for 10 minutes, then set aside to cool slightly.
- Reduce oven temperature to 325°F (165°C).
Make the Cheesecake Filling:
- In a large mixing bowl or stand mixer, briefly beat the vegan cream cheese to soften – about 10 seconds.
- With the mixer on low, gradually add the brown sugar. Increase speed to medium and beat until smooth and fluffy, about 3 minutes, scraping down the sides as needed.
- In a separate bowl, whisk ⅓ cup of the coconut cream with the cornstarch until completely smooth.
- Slowly add the cornstarch mixture into the cream cheese, mixing just until incorporated.
- Add the remaining coconut cream in two additions, mixing for about 15 seconds after each and scraping the bowl as needed.
- Add the Biscoff spread and mix until evenly combined.
- Finally, mix in the vanilla extract, lemon juice, and salt until just blended.
Bake the Cheesecake:
- Pour the filling over the baked crust and smooth the top with a spatula.
- Bake on the center rack for 70 to 75 minutes, until the edges are slightly puffed, the top appears matte, and the center has a gentle wobble.
- Turn the oven off and crack the door open with a wooden spoon or folded towel. Let the cheesecake cool in the oven for 1 hour.
- Transfer the pan to a wire rack. Run a thin knife around the edges to loosen the cake, then let it cool completely at room temperature for 1 to 3 hours.
- Refrigerate the cheesecake for at least 6 hours, preferably overnight.
Add the Topping:
- To melt Biscoff spread, transfer it to a microwave-safe bowl and heat in short bursts of 10 to 30 seconds, stirring well between each interval until smooth and pourable. Alternatively, you can melt it gently on the stovetop over low heat in a small saucepan, stirring constantly to avoid burning.
- Once the cheesecake is fully chilled and set, pour the melted (slightly cooled) Biscoff spread over the top of the cheesecake. Gently spread it into an even layer and make a pattern with a spoon.
- Sprinkle the crushed Biscoff cookies over the top.
- Refrigerate for another 30 minutes to set the topping before slicing and serving.
Notes
- Refrigerator : Cover the Biscoff cheesecake in plastic wrap or transfer smaller portions of leftovers to an airtight container. Refrigerate for up to 4 days.
- Freezer : Freeze leftovers wrapped in plastic and then a layer of foil or, after wrapping the slices in plastic, set them in an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the refrigerator before eating.
Biscoff Cheesecake
Ingredients
For the Crust:
- 1 package Biscoff cookies 250 g
- ⅓ cup vegan butter melted – 75 g
For the Cheesecake Filling:
- 32 ounces vegan cream cheese 907 g
- 1 cup light brown sugar packed – 200 g
- 5 tablespoons cornstarch 50 g
- 1⅓ cups full-fat coconut cream 320 mL
- ¾ cup Biscoff spread 180 g
- 2 teaspoons vanilla extract 10 mL
- 3 tablespoons fresh lemon juice 45 mL
- ¼ teaspoon sea salt 1 g
For the Topping:
- 5 ounces Biscoff spread melted – 150 g
- 2 ounces Biscoff cookies crushed – 50 g
Instructions
Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- Place the entire package of Biscoff cookies into a food processor and blend into fine crumbs.
- Pour in the melted vegan butter and pulse until evenly combined.
- Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form an even crust.
- Bake for 10 minutes, then set aside to cool slightly.
- Reduce oven temperature to 325°F (165°C).
Make the Cheesecake Filling:
- In a large mixing bowl or stand mixer, briefly beat the vegan cream cheese to soften – about 10 seconds.
- With the mixer on low, gradually add the brown sugar. Increase speed to medium and beat until smooth and fluffy, about 3 minutes, scraping down the sides as needed.
- In a separate bowl, whisk ⅓ cup of the coconut cream with the cornstarch until completely smooth.
- Slowly add the cornstarch mixture into the cream cheese, mixing just until incorporated.
- Add the remaining coconut cream in two additions, mixing for about 15 seconds after each and scraping the bowl as needed.
- Add the Biscoff spread and mix until evenly combined.
- Finally, mix in the vanilla extract, lemon juice, and salt until just blended.
Bake the Cheesecake:
- Pour the filling over the baked crust and smooth the top with a spatula.
- Bake on the center rack for 70 to 75 minutes, until the edges are slightly puffed, the top appears matte, and the center has a gentle wobble.
- Turn the oven off and crack the door open with a wooden spoon or folded towel. Let the cheesecake cool in the oven for 1 hour.
- Transfer the pan to a wire rack. Run a thin knife around the edges to loosen the cake, then let it cool completely at room temperature for 1 to 3 hours.
- Refrigerate the cheesecake for at least 6 hours, preferably overnight.
Add the Topping:
- To melt Biscoff spread, transfer it to a microwave-safe bowl and heat in short bursts of 10 to 30 seconds, stirring well between each interval until smooth and pourable. Alternatively, you can melt it gently on the stovetop over low heat in a small saucepan, stirring constantly to avoid burning.
- Once the cheesecake is fully chilled and set, pour the melted (slightly cooled) Biscoff spread over the top of the cheesecake. Gently spread it into an even layer and make a pattern with a spoon.
- Sprinkle the crushed Biscoff cookies over the top.
- Refrigerate for another 30 minutes to set the topping before slicing and serving.
Notes
- Refrigerator : Cover the Biscoff cheesecake in plastic wrap or transfer smaller portions of leftovers to an airtight container. Refrigerate for up to 4 days.
- Freezer : Freeze leftovers wrapped in plastic and then a layer of foil or, after wrapping the slices in plastic, set them in an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the refrigerator before eating.
Nutrition
Biscoff Cheesecake https://jessicainthekitchen.com/biscoff-cheesecake/ October 15, 2025
With crisp apples, protein-packed quinoa, and a sweet-and-tangy orange vinaigrette, this Shaved Brussels Sprouts Salad works as a light meal or as a holiday side dish!
Brussels sprouts are so fabulous when they’re roasted (ahem: Maple Roasted Brussels Sprouts, Onions and Apples ) that I forgot they also make a stellar base for a salad. Evidence? This shaved Brussels sprout salad recipe! The sprouts have the hearty, crisp bite of cabbage, with a stronger flavour that works well when balanced with sweet ingredients. Think of this as a spin on Kale Slaw , but with extra fall vibes.
Why This Shaved Brussels Sprouts Salad Belongs on Your Menu
The first time I made this recipe, my husband and I ate it for five days straight—often right out of the Tupperware container with a fork. I’m pretty sure that is a testimony to this salad’s deliciousness!
- Bright, sweet, and tangy dressing . Raw unrefined sugar and apple cider vinegar add a beautiful sweet-tart flavour, with orange juice for a citrus kick.
- Awesome textures and flavours . Aside from the vinaigrette, the other ingredients provide a sweet and savoury flavour combination filled with lots of complementary textures. You get crunchy, crispy, chewy, and tender all in one dish.
- Versatile . The festive colours and seasonal flavours make this an awesome salad for Thanksgiving or Christmas to serve alongside Vegan Wellington . (You didn’t think I was going to say turkey did you?!). But this shaved Brussels sprouts salad is also easy enough to make for meal prep lunches or light dinners.
Notes on Ingredients
As with most salad recipes, this shaved Brussels sprout salad is versatile. I share some variations later in this post, but here’s how I usually make it. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Sweet Orange Vinaigrette:
Apple cider vinegar – In a fall salad, I just love using apple cider vinegar.
Orange – You’ll need the juice and if you’d like, you can also add the zest to the dressing for extra citrus flavour.
Sea salt and ground black pepper
Extra virgin olive oil
Dijon mustard – Even if you don’t like mustard, you’ll want to add this. It adds depth to the flavour of the vinaigrette.
Raw cane sugar or coconut sugar – Because Brussels sprouts can be bitter, I find that a sweeter vinaigrette is best for this recipe to bring everything into balance.
Brussels sprouts – You can shave Brussels sprouts by thinly slicing them, using a mandoline slicer, or shredding them in your food processor—or you can keep things easy by picking up pre-shredded sprouts from the produce section of your grocery store.
Gala apple – Or another crisp apple with a good sweet-tart balance like Honeycrisp.
Quinoa – Cook the quinoa before starting the recipe. You’ll need a cup of cooked quinoa , but if you have a little more or a little less, that’s fine.
Dried cranberries
Walnuts – You can toast these or keep them raw.
Salt and pepper
How to Make Shaved Brussels Sprouts Salad
This salad is a cinch to make! Here’s the process, step by step.
Make the vinaigrette.
- Make the vinaigrette . Add the ingredients to a jar or bowl. Shake (in a jar) or whisk (in a bowl) until the dressing emulsifies.
- Dress the sprouts . Add the Brussels sprouts to a bowl and toss with half the dressing. Let this sit while you prep the rest of the salad ingredients.
- Finish . Add the rest of the ingredients to the salad, season with salt and pepper, and toss to coat with the remaining vinaigrette. Serve immediately or chill for 30 minutes.
Tips and Variations
Here are a few more pointers for making this shaved Brussels sprouts salad.
- Let it marinate . I would recommend making this salad at least an hour ahead of time so that the vinaigrette marinates the salad and all the flavours come together perfectly.
- Try other fruits . Swap pears for the apples or pomegranate arils for the dried cranberries. Golden raisins would also work as a cranberry substitute!
- Swap out the quinoa . Hearty farro would be an awesome addition to this salad, as would freekeh, wheat berries, or wild rice.
- Make it nut-free . Use toasted pepitas instead of walnuts.
What to Serve With Brussels Sprouts Salad
This salad pairs beautifully with fall flavours like those in my Stuffed Butternut Squash or Creamy Pumpkin Soup . It’s also great with all your favourite vegan Thanksgiving dishes, from Vegan Turkey to Vegan Mashed Potatoes and Sweet Potato Soufflé .
How to Store Leftovers
Store this shaved Brussels sprouts salad in an airtight container in the fridge for up to 3 days. Toss it again before serving to redistribute the dressing.
More Satisfying Salad Recipes
- Farro Salad
- Fattoush Salad
- Beet “Feta” Salad
- Jennifer Aniston Salad
Ingredients
Sweet Orange Vinaigrette
- 2 tablespoons apple cider vinegar , 30 mL
- 3 tablespoons freshly squeezed orange juice , 45 mL
- ½ tablespoon orange zest , optional, 3 g
- ½ teaspoon sea salt , 3 g
- ½ teaspoon ground black pepper , 1 g
- 2 ½ tablespoons extra virgin olive oil , 37 mL
- 1 teaspoon dijon mustard , 5 mL
- 1 tablespoon raw cane sugar or coconut sugar , 12 – 15 g
Shaved Brussels Sprouts Salad
- 16 oz brussels sprouts, shaved , 453.5 g (about 6-7 cups)
- 1 Gala apple , cored and chopped
- 1 cup cooked quinoa , 185 g
- ⅓ cup dried cranberries , 40 g
- ⅓ cup chopped walnuts , toasted if preferred, 35 g
- salt & pepper to taste , don’t skip this!!
Instructions
Sweet Orange Vinaigrette
- Add all the ingredients to a mason jar or any jar fitted with a top. Shake vigorously until combined thoroughly. Set aside until ready to use. Feel free to double the dressing if desired.
Shaved Brussels Sprouts Salad
- To prepare the Brussels sprouts, wash thoroughly and dry. Remove the shrivelled outer leaves (if any) and cut the tough ends off of the Brussels sprouts. Using a mandoline, or a food processor fitted with a shredded top, shred the Brussels sprouts. Use a mandoline glove to protect your hands!
- Pour half the salad dressing onto the Brussels sprouts and mix to combine. Let it sit on the salad while you prepare the other ingredients (about 5 minutes, or 8 minutes if toasting the walnuts).
- Add all the other ingredients to the salad. Season with salt and Pepper (this really pulls out the flavours) and add the rest of the vinaigrette. Toss to combine.
- You can eat it immediately, but I highly recommend waiting at least 30 minutes while the salad marinates in the fridge. It tastes even better after a day in the fridge! Enjoy!
