No-bake cheesecakes, as well as no-bake cakes in general, are incredibly versatile and forgiving, and what is even more important, delicious and quite simple to prepare. They also freeze very nicely, and can even be served as ice cream cakes, as well. But to be frank, if you ask me, any cake can be an ice cream cake.
Three lovely layers of Biscoff cookies, vegan cream cheese, and chocolate. Simply marvellous with tea or coffee. And although I made two distinctive layers in the filling, you do not have to; if you wish, you can simply mix and fold everything together, for a beautiful, marbled look.
On a final note, do be careful when folding and whipping; if you overmix, the cheesecake can become somewhat dry and crumbly, due to the cream being overwhipped. Other than that, it is a simple, wholesome little cake, perfect for late spring and early summer gatherings.
Ingredients
For the cheesecake base
100 grams Biscoff cookies, finely ground or crushed
1 tablespoon granulated sugar
1 teaspoon vanilla bean paste
50 grams vegan block butter, melted
50 millilitres soy milk, cold
For the Biscoff cheesecake filling
200 grams firm vegan cream cheese
2 teaspoons vanilla bean paste
50 grams icing sugar, sifted
250 millilitres plant double cream
100 grams Biscoff cookies, finely ground or crushed
50 grams dark chocolate (75%), grated or finely chopped
For the decoration
50 grams dark chocolate (75%)
1 tablespoon vegetable oil
Preparation
Place the cookie crumbs and the sugar in a medium bowl, and set aside. Melt the vegan block butter over medium-high heat, pour it over the cookie crumbs, add in the milk and the vanilla, and mix together until a soft dough forms. Even if it is slightly sticky, it will be fine. Place a small (15 cm) cake ring on a serving plate, close it in place, and press the cookie dough into the bottom, forming a base. Level it as much as you can and want, and set it aside.
Place the vegan cream cheese into a medium bowl, add in the vanilla and the icing sugar, and mix it gently with a spatula or a whisk, until blended. In another large bowl, whip the plant double cream until soft peaks form. Add in the cream cheese blend and the cookie crumbs, and fold it through until blended. Divide the filling into two parts, and add the chocolate into one of them.
Spread the chocolate layer over the base of the cheesecake, and spread the plain cheesecake batter over that. Level the top, and place the platter into the refrigerator for at least 6 hours.
Before serving, melt together the chocolate and the oil over medium heat, making sure it is well blended, so oil does not show once cooled. Take the cheesecake out of the refrigerator, remove the ring, and glaze the top, as desired. Serve immediately, before the chocolate glaze sets. Yields 12 servings.