Lotus Biscoff cheesecakes

Lotus biscoff cheesecakes

This recipe is something you’ve probably seen before. There are a bunch of recipes for vegan Lotus Biscoff cheesecakes out there, but I just had to make yet another one. I only recently got a chance to buy these cookies again (we don’t have them in stores in Bosnia), and my friend gifted me the Lotus Biscoff spread (which I am currently OBSESSED with). There was only one thing I wanted to use these ingredients for. A cheesecake, of course.

It turned out way better than I even imagined. These vegan Lotus Biscoff cheesecakes are creamy, sweet and super delicious. So I believe I am going to bother my friend to send me this spread occasionally,  just so I can make this recipe. This is also one of the rare occasions that I used vegan cream cheese to make a vegan cheesecake, and I have to say that I really liked it. I don’t like the cream cheese on its own, but it seems to be a good cake ingredient.

A piece of advice

This is a very easy recipe. You will not have any problems with it, esspecially if you ever made a vegan cheesecake prior to this. But just in case you are a beginner, I will leave a few tips and tricks here, to make the whole process easier for you. The health benefits part is something I decided to skip today, since the only healthy ingredient is the cashew. And we talked about them a bunch of times.

First of all, don’t forget to soak the cashews prior to making the cake, for 8 hours at least. This is essential for a creamy filling. If you live in Bosnia as well and are wondering where to buy these cookies, I am going to solve the mistery. I noticed Lotus cookies in a local coffeehouse. They told me I could order them from a store called Frutela wonderland, and I did. And so can you, I think they have it in Serbia as well.

When you make the crusts, make sure to blend the cookies to a fine powder, and if there are any chunks left, just remove them. Add the melted coconut oil gradually, since you may not have to use all of it to get a soft dough that you can shape into a crust. You can press the crusts down with your fingers into the molds to even them out.

These measurements make about 5 small panna cotta sized cheesecakes, if you need more than that, make sure you double the measurements. Stop a few times to scrape down the filling ingredients from the walls of a blender cup if you need to. When you pour the filling over the crusts, return the cake molds to the freezer. They can set there for about an hour, and when they do, you can pour the warm icing on top of them. When the icing sets you can either keep them in a freezer or in the fridge. Just make sure to defrost them before serving.

I decorated the vegan Lotus Biscoff cheesecakes with some Lotus cookies. I broke them in half and poked them into the individual cakes.

Lotus Biscoff cheesecakes

Recipe by Margo Drobi


  • For the crust:
  • 80 g of Lotus Biscoff cookies

  • 20 ml of coconut oil

  • For the filling:
  • 150 g of raw cashews

  • 100 g of vegan cream cheese

  • 75 g of coconut cream

  • 60 g of Lotus Biscoff spread

  • 50 ml of maple syrup

  • For the icing:
  • 100 g of Lotus Biscoff spread

  • some spare Lotus cookies for the decoration


  • Soak the cashews in water for at least 8 hours before making the cakes.
  • Then make the crusts. First, put the Lotus Biscoff cookies in a blender and pulse until there are no large chunks left. Transfer it to a small bowl. Melt the coconut oil and pour it gradually on top of ground Lotus cookies while mixing. You should end up with a soft crust that you can shape with your fingers.
  • Find some silicone panna cotta molds. Transfer the cookie crust to the cake mold and press it down with your fingers in order to even it out and shape the crust. When you are done with this, put the silicone molds in the freezer. Then make the filling.
  • Remove the water from the soaked cashews. Put the cashews in a blender along with maple syrup, vegan cream cheese, Lotus spread and coconut cream. Blend everything until you get a homogenous, creamy filling. Stop a few times to scrape down the ingredients from the walls of a blender cup if you need to. When you’re done, take the cake molds from the freezer and pour the filling on top of the crusts, leaving a little bit of space at the top for the icing.
  • Put the cakes back in the freezer and leave them there to set for about an hour. Meanwhile prepare the icing. Just put the Lotus spread in a heat-proof ramekin or bowl. Turn the oven on (to about 200 degrees Celsius) and heat the Lotus spread for a few minutes. It is ready as soon as it becomes runny. Take the molds out of the freezer and pour the icing over each cake.
  • When the icing becomes solid, you can remove the Lotus biscoff cheesecakes from the molds, and serve. I decorated my cakes with whole Lotus biscoff cookies.

If you liked this recipe, make sure you check out my other recipes like:

– vegan hazelnut cheesecakes

– vegan cashew cake

– vegan matcha cheesecakes

Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan Lotus biscoff cheesecakes. If you did something differently, I would also like to hear that, I’d love to see the things you come up with.

P.S. for more recipes like this and a bunch of other stuff, follow me on Instagram, @margo_drobi.

Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right –here.

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