The No-Bake Vegan Cookie Cheesecake is the perfect choice for those looking for a dessert that impresses without requiring hours of preparation. The crunchy base contrasts with the smooth, velvety filling, creating a balance of textures that captivates from the first bite. The caramelized flavor of the cookie, present in each layer, ensures an intense and striking experience, while the glossy topping adds the final touch of sophistication. 
It's not a healthy recipe, and that's precisely why it's even more special for moments when we want to celebrate, share with friends, or simply transform an ordinary moment into an unforgettable experience. Because some delights are worth enjoying every now and then.

No-Bake Vegan Cookie Cheesecake

Makes: 12 slices

Ingredients:

Base:

• 400g Lotus Biscoff cookies
• 150 g melted vegetable butter

Filling:

• 200 g fresh vegetable cream
• 450 g of vegetable cream cheese
• 250 g Lotus Biscoff paste
• 80g sifted icing sugar
• 3 tablespoons melted unscented coconut oil 
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Coverage:

• 150 g Lotus Biscoff paste
• 50g Lotus Biscoff cookies (for decorating - optional)

Method of preparation: 

1️⃣ Crispy base:

1. Line the bottom of a springform pan (approximately 20 cm in diameter and 7 cm deep) with baking paper.
2. Crush the cookies in a food processor until they form fine crumbs.
3. Mix with the melted vegetable butter until you get a moist, pliable dough.
4. Press this mixture firmly into the bottom of the pan, leveling it well. Refrigerate for 30 minutes to firm up.

2️⃣ Creamy filling:

5. Beat the plant-based cream until stiff peaks form. Refrigerate.
6. In a food processor or blender, blend the cream cheese, Biscoff spread, powdered sugar, coconut oil, vanilla, and salt until smooth.
7. Gently fold in the whipped vegan fresh cream until combined.
8. Pour the filling over the base and refrigerate overnight.

3️⃣ Coverage and finishing:

9. Heat the Lotus Biscoff paste over low heat until melted (add a drizzle of coconut oil if needed). Let it cool slightly.
10. Spread over the chilled cheesecake, forming a glossy layer.
11. Finish with crushed Biscoff cookies, creating a textural contrast.
12. Serve immediately or refrigerate.

Chef's tips: 

🔸 Perfect base texture: After pressing the cookie crumbs into the mold, use the bottom of a glass to level and compact the surface. This prevents the base from breaking when cutting.

🔸 Flawless cut: For smooth slices, dip the knife in hot water, dry it, and only then cut. Repeat the process for each slice.

🔸 Flavor balance: If you want to soften the intense sweetness of Biscoff pasta, add finely grated lemon or orange zest to the filling. The citrus touch enhances the flavors and brings freshness.

🔸 Sophisticated assembly: Instead of spreading the frosting all over, make spiral movements with the melted fondant using a textured spatula. It looks elegant and modern.

🔸 Creative variations: Assemble in individual glasses (mini cheesecakes) to serve at dinners or parties.

🔸 Whipped cream consistency: Whip the plant-based cream until stiff peaks form, but not dry. If you overbeat it, it may curdle when incorporated.

🔸 Organizing in the refrigerator: Cover the mold with plastic wrap, making sure it doesn't touch the cream, to prevent ice crystals and odors from other foods.

🔸 Professional finishing touch: Decorate each slice served with a whole Lotus cookie on the side and finish with a thin drizzle of melted fondant on top. This creates that boutique pastry shop look.

Nutritional information (serving of 1 slice of 120g):

Calories: 485 kcal | Carbohydrates: 40 g | Protein: 4,8 g | Total Fat: 34 g | Saturated Fat: 20 g | Sugars: 27 g | Fiber: 1,5 g | Sodium: 210 mg

This information is provided as a courtesy and is an estimate only. Several factors, such as product types or brands purchased, may alter the nutritional information in any recipe.