6-Ingredient Vegan Biscoff Cheesecake
Ingredients
Crust
- 90 g pecans
- 6 biscoff biscuits
- 3 tbsp agave
- 7 tbsp biscoff spread
Filling
- 175 g cashews, soaked
- 300 g vegan cream cheese
- 2 tbsp biscoff spread
- 75 g agave
Topping
- 4 tbsp biscoff spread
Preparation
For the crust, mix all ingredients in a food processor and add it to the cake pan. Press with fingers to distribute.
Mix soaked cashews with vegan cream cheese, biscoff and maple syrup in a blender until smooth and creamy. Transfer the filling into the crust.
Refrigerate for at least 3 hours before adding the biscoff layer.
After 3 hours, melt the biscoff in a saucepan and transfer to the cake pan. Freeze for 30-45 minutes until firm. Enjoy!
