Biscoff Cookie Butter Cheesecake
 
Prep time
Bake time
Total time
 
If you cannot find Biscoff Cookie Butter, peanut butter is a straight up substitute
I am dabbling with Lactic Acid (vegan of course) in cheesecakes to give it that characteristic tang. If you do not have it, you can substitute 2 teaspoons of apple cider vinegar into the recipe instead.
Serves: 1-7" cake
Ingredients
  • Vegan Cream Cheese 1 package (8oz) (226g)
  • Biscoff Cookie Butter 1½ cup (divided into ¾ cup and ¾ cup)
  • Firm Tofu half package (7ounces) (196g)
  • Vegan Granulated Sugar ¾ cup (150g)
  • Cornstarch 2 Tablespoons (15g)
  • All Purpose Flour 2 Tablespoons (15g)
  • Salt ¼ teaspoon
  • Ground Cinnamon *I did not add this in the video but thought it could use a little bit~ ½ teaspoon
  • Vanilla Extract 2 teaspoons (10ml)
  • Vegan Lactic Acid 1 teaspoon
  • Vegan Butter 2 Tablespoons (28g)
  • Milk Alternative scant 1 cup (7 fl oz)
  • For the Crust:
  • Golden Oreos or any cookie you like 1½ cups after crushing to crumbles
  • Vegan Butter or Coconut Oil 2 Tablespoons melted
Instructions
  1. Prepare the crust by combining the crushed cookies and the melted vegan butter or coconut oil
  2. Press it into the prepared 7" cake pan and freeze while you prepare the cheesecake batter
  3. Combine the lactic acid (if using) with the milk alternative
  4. Place all cheesecake ingredients (except the second measure of cookie butter) into a food processor and process until smooth
  5. Take out about ½ cup of batter and add the other measure of cookie butter (you may have to warm the cookie butter s lightly in the microwave to get it to a more mixable consistency)
  6. Pour batter the remaining batter into prepared pan and then swirl in the concentrated cookie butter batter.
  7. Bake in a water bath in a preheated 335°F oven for 1 hour, then turn the oven off and leave the cheesecake inside for another hour.
  8. Remove from the oven and refrigerate overnight before unmolding
  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.
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/biscoff-cookie-butter-cheesecake/