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Vegan Biscoff Brownie Cheesecake

This Vegan Biscoff Brownie Cheesecake is insane! A fudgy, gooey brownie base toped with lashings of vanilla cashew cream, biscoff caramel, melted chocolate and a mixture of crushed and whole lotus biscoff biscuits. Whhaaaaaaaaaat?!

square biscoff brownie cheesecake with whipped cream, biscoff caramel drizzle, chocolate sauce and lotus cookies

Like with many of my brownie recipes, I add more chocolate than any other ingredient since it’s the boss! However, I do make some substitutes with items such as sugar or flour, reason being my personal preference, which is to keep as many wholefoods in my diet as possible. Of course the biscuits on top are a necessity so we won’t consider the refined ingredients in those!

chunk of fudge brownie with shipped cream, caramel and biscuits on pottery plate with gold fork on white wood next to large whole brownie

So instead of fat spreads like margarine, I use rapeseed or coconut oil. Rather than wheat flour, I commonly grind gluten-free oats into a fine flour (which I keep in a giant jar ready to be used in flour-form). I also use dark, vegan chocolate which tends to have less sugar and fat content than milk or white chocolate. The cream is made with cashews since it’s what I had in my cupboard at the time of making this.

brownie topped with cream, biscoss spread, cookies and caramel dripping down sides on white surface

Questions about Vegan Biscoff Brownie Cheesecake

brownie cheesecake base topped with whipped cream, caramel, chocolate and cookies on white wooden table next to red pack of cookies

How to make Vegan Biscoff Brownie Cheesecake? To make Vegan Biscoff Brownie Cheesecake, you will need oil, sugar, vanilla, oat flour, baking powder, chocolate, cocoa powder, flax eggs and milk for the brownie base. For the cheesecake topping you will need cashews, coconut milk, sugar, vanilla extract, Biscoff cookies and Biscoff spread. The ingredients for the brownie will all be mixed intoa smooth batter and baked. When this is cooled, the other ingredients will be spread and poured on top and then set in the fridge. Sprinkles will be added at the very end.

What is biscoff? Biscoff spread is a Belgian spread made using fine cookie crumbs that are combined with fat and sugar to give a caramel-like spreadable butter. It looks and spreads very much like peanut butter.

Is Biscoff spread vegan? Biscoff spread is vegan. It is made using the Lotus Biscoff cookies which are vegan. These have been combined and heated with oil and sugar to create the creamy spread. So there are no animal products in both the Biscoff cookies and the Biscoff spread.

Is Biscoff spread gluten-free? Biscoff spread is not gluten-free since the cookies utilised in the spread contain wheat flour.

Vegan Biscoff Brownie Cheesecake Recipe

Serving size:

Makes 16 chunks

Ingredients for topping:

  • 10 biscoff cookies
  • 4 tbsp biscoff spread
  • 200g cashews soaked in boiling water for 1 hour and drained
  • 200g coconut milk (solid part from tin)
  • 1 tbsp sugar
  • 1 tsp vanilla extract

Ingredients for base:

  • 200 ml rapeseed oil
  • 200g brown sugar
  • 1 tsp vanilla extract
  • 100g oat flour
  • 1 tsp baking powder
  • 150g dark chocolate
  • 2 flax eggs
  • 80g cocoa powder
  • 200 ml milk

Method:

  1. Preheat oven to 180℃.
  2. In a bowl mix the rapeseed oil, sugar, vanilla extract, flax eggs and milk.
  3. Melt the chocolate and fold into the mix until all ingredients are fully incorporated (this should look like thick melted chocolate).
  4. Fold in the oat flour, baking powder and cocoa powder and mix until a smooth batter is achieved.
  5. Coarsely crush 5 cookies and fold into the batter.
  6. Place into a square tin (ideally spongiform) lined with greaseproof paper and bake for 20 minutes.
  7. Remove from the oven (a toothpick should come out with a little batter that isn’t too runny).
  8. Allow to cool to room temperature or below and leave in tin.
  9. Spread 3 tbsp biscoff spread on top and leave aside.
  10. In a food processor, add the cashews, coconut milk, vanilla extract and coconut cream. Blitz into a smooth cream.
  11. Pour on top of the brownie and leave in the fridge for at least 3 hours to allow cashew cream to set (or in the freezer for 2 hours).
  12. Remove from tin carefully and transfer to tray or large flat plate.
  13. Drizzle with the remaining biscoff sauce (you can heat it to get a more runny texture, but not too much), cookies and some melted chocolate.
  14. Cut into chunks before serving.

Made this Recipe?

If you had a go at these Salted Vegan Salted Pretzel Brownies please feel free to give me a shout on Instagram at @food_flaneur  – would love to see your pics!

If you like brownies…

You should definitely give these recipes a try:

Vegan Flourless Protein Brownies

Chocolate Orange Brownies

Molten Lava Brownies

Blackforest Brownies

Salted Caramel Butter Bean Blondies

Big Thanks to…

Kitchen Stories for my food inspo. You can find her recipe here: https://www.kitchenstories.com/en/recipes/double-lotus-brownies-e038.

Recipes sent with Love

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