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Biscoff Cookie Butter Cheesecake

July 10, 2022 By Gretchen 22 Comments

Biscoff Cookie Butter Cheesecake may be the most perfect of all my vegan cheesecakes thus far!

Topped with my newest cookie recipe for Cookie Butter Cups

This is one cheesecake that will have your friends like, “No freaking way this is vegan!”

Honestly that has been the reaction when it comes to all my veganized cheesecake recipes

Biscoff Cookie Butter Cheesecake

If I have nailed one thing in the vegan baking arena, it is definitely how to make an authentic New York Style Cheesecake in tons of different flavors!

This one is swirled with Biscoff Cookie Butter

And topped with the cutest little cookie cups that are also filled with more cookie butter!

Vegan Biscoff Cookie Butter Cheesecake

My vegan cheesecakes are probably the easiest of any of my recipes to make

Because it is a simple throw it all in a food processor method and then bake!

The only caveat is that I have not had any success baking with any other brands of Vegan Cream Cheese except for Tofutti *not sponsored

I just have not had success with any other brand in baked recipes.

I stress “in baked recipes” only though, because for some reason the other more expensive brands I’ve tried have broken down into an oily mess when baked.

You may also notice that I do not use spring form pans to bake my cheesecakes

In all my professional bakery experience I have not ever used a spring form pan, check out my explanation here for Why I Do Not Use Spring Form Pans!

I will bet once you try the cake pan method you won’t go back!

But I digress!

Back to the cheesecake recipe,  you may notice that my base recipes for cheesecakes are always the same with some slight variations to either the sugar or with an added spice.

Notes for Success:

Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure

So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.

Many times people have complained that their cheesecake is like rubber and they don’t know why!

This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams

I only use Tofutti Cream Cheese for my BAKED recipes *not sponsored

I have not had success with any other brand in BAKED recipes.For some reason the other more expensive brands I’ve tried have broken down into an oily mess when baked.

At times I will add a portion of firm tofu in place of some of the cream cheese as I did in the recipe below for a lightened up version and to cut some of the fat calories too.

But if you prefer to leave out the tofu you can simply replace that measurement with more vegan cream cheese

I do have some awesome No Bake Cheesecakes if you cannot get vegan cream cheese and don’t want to risk using another brand!

CLICK HERE TO WATCH THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW I MADE THIS CHEESECAKE!

Cookie Butter Cheesecake

Don’t forget to also check out how to make these adorable and delicious cookie butter cookie cups!

Cookie Butter Cups

The garnish of cookie butter cups plopped on top of a rosette of my best vegan buttercream is optional but in my opinion really makes this cheesecake visually amazing!

Not to mention who doesn’t love a Cookie Butter Cup on a rosette of buttercream!

CLICK HERE FOR COOKIE BUTTER CUPS RECIPE

Biscoff Cookie Butter Cheesecake

For more of the best cheesecake recipes click the links below!

Chocolate Cheesecake
Chocolate Cheesecake
Apple Crumb Cheesecake
Red Velvet Cheesecake
Red Velvet Cheesecake

Vegan Double Chocolate Cheesecake

Vegan Apple Crumb Cheesecake

Vegan Red Velvet Cheesecake

 
5.0 from 2 reviews
Biscoff Cookie Butter Cheesecake
 
Print
Prep time
40 mins
Bake time
1 hour
Total time
1 hour 40 mins
 
If you cannot find Biscoff Cookie Butter, peanut butter is a straight up substitute
Lactic Acid in cheesecakes gives it that characteristic tang. If you do not have it, you can substitute1 teaspoon of apple cider vinegar into the recipe instead.
When measuring cornstarch I cannot stress enough that a kitchen scale is the best way to go. Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure, so while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results. I cannot tell you how many times people have complained that their cheesecake is like rubber and they don't know why! This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams.
Serves: serves 10 people
Ingredients
  • Vegan Cream Cheese 1½ package (12oz) (340g) * I only use Tofutti Brand for baking
  • Biscoff Cookie Butter 1½ cup (divided into ¾ cup and ¾ cup)
  • Firm Tofu drained, lightly pressed 4ounces (113g)
  • Vegan Granulated Sugar 1 cup (200g)
  • Cornstarch 3 Tablespoons (24g) *see note above!
  • All Purpose Flour 3 Tablespoons (24g)
  • Salt ¼ teaspoon
  • Ground Cinnamon *I did not add this in the video but thought it could use a little ~ ¼ teaspoon
  • Vanilla Extract 2 teaspoons (10ml)
  • Vegan Lactic Acid 1 teaspoon
  • Vegan Butter 2 Tablespoons (28g)
  • Plant Milk ¾ cup (177ml)
  • For the Crust:
  • Biscoff Cookies or any cookie you like 1½ cups after crushing to crumbles
  • Vegan Butter 2 Tablespoons melted
  • 1 Recipe Biscoff Cookie Butter Cups *optional garnish
Instructions
  1. Grease & parchment line a 7" cake pan and preheat the oven to 350°F
  2. Prepare the crust by combining the crushed cookies and the melted vegan butter
  3. Press it into the prepared 7" cake pan and freeze while you prepare the cheesecake batter
  4. Place all cheesecake ingredients (except the second measure of cookie butter) into a food processor and process until smooth
  5. Take out about ¼ cup of batter and add the other measure of cookie butter (you may have to warm the cookie butter slightly in the microwave to get it to a more mixable consistency)
  6. Pour the first batter into prepared pan and then swirl in the concentrated cookie butter batter.
  7. Bake in a water bath in a preheated 350°F oven for 1 hour, then turn the oven off and leave the cheesecake inside for another hour.
  8. After an hour cooling in the oven, removeand refrigerate at least 4 hours or overnight before un molding
  9. For a closer look at how to unmold a cheesecake in a regular cake pan, click here
  10. (Skip to 1:19 in the video for a visual tutorial)
  11. Garnish as you wish, I used my Best Vegan Buttercream and of course the cookie butter cookie cups
Notes
Cheesecake must be kept refrigerated and can be stored for up to 1 week.
3.5.3251
3.5.3251

 

 

Filed Under: All Recipes, Cheesecake

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Reader Interactions

Comments

  1. Martina

    March 21, 2017 at 9:09 pm

    Hi Gretchen! I love your recipes and creativity! It is so beautiful to see that beeing a vegan does not mean to sucrifice on all these delights! What does the lactic acid in this recipe? Thx martina

    Reply
    • Gretchen

      March 22, 2017 at 5:07 am

      Hi Thankyou! The lactic acid will provide that characteristic tang that cream cheese imparts to a cheesecake recipe. If you dont have it I wrote the replacement for apple cider vinegar in the recipe

      Reply
  2. Kerry

    March 22, 2017 at 10:28 am

    Hi Gretchen,

    Hope you’re well. I have a couple of questions if you don’t mind.
    1. What is the purpose/function of the tofu in your cheesecakes? Is it there to help set it?
    2. Do you find baking with vegan products more expensive than when you did your non-vegan recipes?

    Thanks ☺️

    Reply
    • Gretchen

      March 22, 2017 at 11:37 am

      Hi Thank you! Basically the tofu is acting as a filler here, rather than an excess amount of vegan cream cheese. The tofu helps makes it light and creamy.
      Yes vegan ingredients are definitely more expensive as is anything that is not “mainstream”. Just like Organic and gluten free.

      Reply
      • Bridget

        June 1, 2021 at 5:22 am

        Hi Gretchen! I love your recipes. Im keen to try this as mini cheesecakes as I want to take it to work and cupcake size is easier to transport- do you have any suggestions as to how I would change the baking time please? ☺️

        Reply
        • Gretchen

          June 1, 2021 at 12:30 pm

          I’m not sure how “mini” your talking but I did mini ones CLICK HERE to see and I think I baked for 35minutes?

          Reply
          • Bridget

            June 7, 2021 at 8:07 am

            Oh perfect! I’ll use that recipe as well, thank you so much!

        • Shu Xian

          June 16, 2021 at 12:51 am

          Your recipe looks awesome. Gonna try it but u listed Firm Tofu as 4 ounces (226g). 4 ounces should be 113g not 226g. Should I use 113g or 226g? Thank u🙂

          Reply
          • Gretchen

            June 16, 2021 at 2:46 am

            Ah good catch! THANKYOU! Updating now, its 4 oz 113g

    • Emily

      April 30, 2020 at 9:45 am

      Hi Gretchen! Thank you for all the lovely recipes. I was wondering if you have any Vegan cheesecake recipes that don’t require vegan cream cheese, as I cannot find any where I live. Thank you!

      Reply
      • Gretchen

        April 30, 2020 at 4:23 pm

        HI! I only have one that uses cashews as a base CLICK HERE

        Reply
  3. Autumn

    June 23, 2019 at 3:26 am

    Would Trader Joes cookie butter work in this recipe as well?

    Reply
    • Gretchen

      June 23, 2019 at 10:18 pm

      yes!

      Reply
  4. Karryn

    July 19, 2019 at 8:48 pm

    Thank you for your creative and delish recipes! Can I use an 8″ pan? reduce cooking time? Also, can I add some cookie butter to the buttercream? Thank you! I always get compliments on your recipes, when I feel like sharing.

    Reply
    • Gretchen

      July 21, 2019 at 7:34 pm

      You’re welcome and thank you too! Yes – your cheesecake will be slightly thinner, and bake time just less about 15 minutes, yes for sure to buttercream click here for my latest!

      Reply
  5. Kelsey Henderson

    February 29, 2020 at 5:37 pm

    Hi Gretchen, love your recipes so much! I am going to attempt a cheesecake this weekend. Out of curiousity why do some cheesecake recipes ask for firm tofu (this recipe) and some ask for soft (mango cheesecake)? Thanks 🙂

    Reply
    • Gretchen

      February 29, 2020 at 8:57 pm

      Hi Kelsey! Hey great question and Im glad you brought it up! (Im going to update that Mango post!) That mango cheesecake was one of my earlier recipes, before, dare I say “I MASTERED” the recipe! 😀
      I now use just firm, as the result on the mango (maybe you can tell from the picture) was really too soft.
      Also be sure to use Tofutti brand cream cheese as I have had miserable results with Kite Hill CLICK HERE for more!
      ALSO I sometimes use ALL vegan cream cheese and NO TOFU for a more NY style dense result like here in my German Choc Cheesecake
      I so like to add the tofu though since I feel it lightens it up a bit! But it is purely preference!

      Reply
  6. خرید بلیط قطار

    April 8, 2020 at 9:31 am

    Would Trader Joes cookie butter work in this recipe as well?

    Reply
    • Gretchen

      April 8, 2020 at 2:29 pm

      yes

      Reply
  7. Lisa Thomas

    November 15, 2020 at 2:23 am

    I made this yesterday using the peanut butter option vs cookie butter, because I live in pohdunkville and none of the stores had it. I used Nutter butter cookies for the crust, next time I will double the crust amount. IT IS AMAZING! Absolutely the cheesecake recipe I’ve needed and being vegan should not intimidate anyone into thinking that they will miss all the dairy. Oh I did use my homemade tofu in the recipe, and lactic acid. Thank you thank you for this terrific recipe!!!!

    Reply
  8. Sandra

    June 3, 2021 at 3:45 pm

    When you say that you haven’t had luck with other brands of vegan cream cheese, do you mean that others have actually not worked or that you haven’t tried any others? The only one I can get where I live is Violife so I was wondering if I should even try your recipe with it. Thank you!

    Reply
  9. دارو دات کام

    August 21, 2022 at 9:21 am

    Thanks Gretchen for sharing this cookie recipe.

    Reply

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Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a physical bakery since I sold mine in late 2014 & since 2016 I make nothing but the best vegan recipes! Read More…

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