6-Ingredient Vegan Biscoff Cheesecake
Ingredients
Crust
- 90 g pecans
- 6 biscoff biscuits
- 3 tbsp agave syrup
- 7 tbsp biscoff spread
Filling
- 175 g cashews, soaked for 3 hours
- 300 g vegan cream cheese
- 2 tbsp biscoff spread
- 75 g agave syrup
Topping
- 4 tbsp biscoff spread
Preparation
Put all ingredients for the crust in the food processor.
Spread the mixture over the springform pan lined with baking paper and press it down well.
Mix the soaked cashews with the other ingredients for the filling in the food processor and spread it over the crust.
Place the cake in the freezer for at least 3 hours.
When the cake is stiff, melt 4 tablespoons of biscoff spread in a pan and spread it over the filling.
Return to the freezer for another 30 minutes.
