Biscoff Cheesecake

Updated: Sep 7, 2020

No bake raw dessert are my thing and this biscoff cheesecake is a new favourite with a nutty base and a creamy cashew filling.

This is a easy and quick dessert that can be frozeb for uo to 2 months in a sealed container for a ready to go dessert.

I soak the cashews over night in water for an extra creamy and light filling but if you are in a tush soak the cashews in boiling water for 30 min to 1 hour.

Biscoff Cheesecake

Serves: 10-12

Prep time: 20 min

Set time: 2-3 hours



  • 1 Cup Dates

  • 2 Cups almonds

  • 1/4 tsp salt

  • 1/2 tsp cinnamon


  • 2 Cups Cashews, soaked 8hr or overnight

  • 1/3 Cup Biscoff

  • 1 Cup light coconut milk (canned)

  • 1/2 Cup Maple Syrup ( I use Light Syrup from Sweetfreedom )

  • 1/3 Cup melted coconut oil

  • 1/4 Cup lime juice

  • 2 tsp vanilla extract

  • 1tsp Pumpking spice powder


  1. Soak dates in hot water for 10 min in a small bowl. In the mean time your dates soak add rest of crust ingredients to a food processor and blend until fine, transfer to a bowl.

  2. Once dates have soaked for 10 min drain them and remove seeds. Add them to your food processor with one tablespoon of water and blend until creamy and smooth. Add mixture to rest of base ingredients and use a spatula to combine until you get a "dough" consistency.

  3. Line a baking tray with foil or baking paper. Add base dough and spread into an even flat layer pressing it with a spatula. Place in freezer in the meantime you prepare your filling.

  4. Drain your cashews and add them to a high speed blender with the coconut milk, maple syrup, lime juice, coconut oil & vanilla. Blend until smooth.

  5. Remove base from freezer and add mixture on top of the base into your baking tray.

  6. Add biscoff and 3-4 tbsp of hot water into a bowl and mix until smooth and runny.

  7. With a spoon add doll pops of the biscoff mixture randomly on top of the cashew mixture. Swirl around using a tooth pick to create the marble effect by carefully combining the cashew and the pumpkin fillings.

  8. Place back in the freezer and let set for at least 3 hours. Once it has set remove from freezer and allow to chill for 10 min before removing it from the tray and cutting into squares or slices.

Notes: Keeps up to 15 days in a sealed container in the freezer. Allow 10-15 min to chill outside the freezer before serving.

438 views0 comments

Recent Posts

See All