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 foundation texture: After pressing the cookie crumbs into the pan, use the bottom of a glass to level the surface and make it even and compact. This prevents the base from cracking when cutting.

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

🔸 Flavor Balance: If you want to tone down the intense sweetness of Biscoff, add finely grated lemon or orange zest to the filling. The citrusy touch enhances the flavors and adds freshness.

🔸 Sophisticated assembly: Instead of spreading the entire frosting, swirl the melted paste using a textured spatula. It looks elegant and modern.

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

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

🔸 Organization in the refrigerator: Cover the pan with plastic wrap without touching the cream to avoid ice crystals and odors from other foods.

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