Biscoff Cookie Butter Cheesecake
 
Prep time
Bake time
Total time
 
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
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/cookie-butter-cheesecake/