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Vegan Biscoff Cookie Butter Cheesecake

Cookie Butter Cheesecake

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Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes

Ingredients
  

  • Vegan Cream Cheese 1½ package 12oz (340g)
  • Biscoff Cookie Butter 1½ cup divided into ¾ cup and ¾ cup
  • Firm Tofu drained lightly pressed 4ounces (113g) *see notes
  • Vegan Granulated Sugar 1 cup 200g
  • Cornstarch 3 Tablespoons 24g *see note above!
  • All Purpose Flour 3 Tablespoons 24g
  • Salt ¼ teaspoon
  • Ground Cinnamon ¼ teaspoon
  • Vanilla Extract 2 teaspoons 10ml
  • 1 teaspoon Vegan Lactic Acid
  • Vegan Butter 2 Tablespoons 28g
  • Plant Milk ¾ cup 177ml

For the Crust:

Instructions
 

  • Grease & parchment line a 7" cake pan and preheat the oven to 350°F
  • Prepare the crust by combining the crushed cookies and the melted vegan butter
  • Press it into the prepared 7" cake pan and freeze while you prepare the cheesecake batter
  • Place all cheesecake ingredients (except the second measure of cookie butter) into a food processor and process until smooth
  • 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)
  • Pour the first batter into prepared pan and then swirl in the concentrated cookie butter batter.
  • 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.
  • After an hour cooling in the oven, removeand refrigerate at least 4 hours or overnight before un molding
  • For a closer look at how to unmold a cheesecake in a regular cake pan, click here
  • (Skip to 1:19 in the video for a visual tutorial)
  • 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.
I do not freeze vegan cheesecake as the texture changes significantly
Tried this recipe?Let us know how it was!