Crust
Crust
1 package of Biscoff cookies
½ of vegan butter
Filling
4 – 8oz packages Tofutti
½ cup vegan sour cream
1 cup brown sugar
½ white sugar
1 tbsp vanilla extract
4 vegan eggs (Bob’s Red Mill)
3 tbsp cornstarch
½ salt
1 tsp lemon juice
Topping
¾ cup blended Biscoff cookies
Biscoff cookie butter for drizzle (heated in the microwave for easy pouring)
Directions
Preheat oven to 325 degrees
For the crust:
Blend cookies in a blender or food processor.
Mix butter with Biscoff crumbs
Press mixture into cheesecake pan
Bake the crust for 10 minutes
Take the crust out of the oven and let its crust cool down.
Cheesecake
Mix cream cheese until creamy
Add white sugar and brown sugar and mix thoroughly (scrape the side of the bowl as needed)
Add sour cream and mix until combined
Add salt, lemon juice, and vanilla slowly to the mixture.
Add the vegan eggs and mix for 2 minutes (scrape the bowl as needed)
Wrap foil around the bottom of the cheesecake pan, then pour in the mixture and place the cheesecake pan into a water bath.
Bake for 1 hour at 325 degrees for 1 hour, then turn the oven off and let the cheesecake sit in the oven for 1 hour.
Remove and place in the refrigerator for 3-5 hours to firm.
Topping
Melt Biscoff cookie butter and blend ½ a package of Biscoff cookies and decorate the cheesecake with cookie crumbles and the melted Biscoff cookie butter.
Enjoy!
Recipe Key
Gluten Free
Vegan
Vegetarian
Dairy-Free
Naturally Sweetened