Biscoff Cacao Vegan Cheesecake

5 Hours

super easy

12

Biscoff Cacao Vegan Cheesecake: A Decadent Dessert That Feels as Good as It Tastes

Who says dessert can’t be indulgent and nourishing? This Biscoff Cacao Vegan Cheesecake is rich, creamy, and packed with whole food ingredients that make every bite a win for your taste buds and your body. With a crunchy nut-and-date crust, velvety cacao filling, and a dreamy Biscoff drizzle, this plant-based treat is guaranteed to impress—whether you’re vegan or not.

The Superfood Stars: Brazil Nuts, Cacao, and Dates

This cheesecake isn’t just about satisfying your sweet tooth; it’s loaded with nutrient-dense ingredients:

• Brazil Nuts: These buttery nuts are a goldmine of selenium, a mineral that supports your thyroid and boosts your immune system. Plus, they’re rich in healthy fats and magnesium to keep you satisfied and energized.

• Cacao Powder: This is chocolate in its purest form—rich in antioxidants, magnesium, and iron. Cacao not only adds that deep chocolatey flavor but also supports heart health and even lifts your mood. Dessert that makes you happy? Yes, please!

• Dates: Naturally sweet and packed with fiber, dates add a caramel-like richness to the crust without the need for refined sugar. They also bring potassium and natural energy to the table, making them a perfect whole food sweetener.

Vegan, But for Everyone

Here’s the thing: you don’t need to be vegan to enjoy vegan food. Some of you may need to read that again 😉 Plant-based desserts like this one are all about celebrating real, wholesome ingredients. They’re free from heavy creams and refined sugars, which means they leave you feeling satisfied—not weighed down.

So, whether you’re vegan, curious about plant-based eating, or just here for the cheesecake, this recipe is for you.

Dessert as Part of Balance

Let’s ditch the guilt. Dessert isn’t a bad word—it’s all about how you make it. When you use real, whole food ingredients like nuts, cacao, and dates, dessert becomes more than a treat—it’s part of a balanced, nourishing lifestyle.

This cheesecake proves that you can enjoy something decadent and still feel good about what you’re putting in your body. Sweet treats like this are a celebration of food and flavor, not a compromise.

Get Creative in the Kitchen

The best part of a recipe like this is how customizable it is. Try swapping Brazil nuts for walnuts, using peanut butter instead of cashew butter, or topping the cheesecake with fresh berries or a sprinkle of sea salt. Don’t be afraid to experiment and make it your own! This Biscoff Cacao Vegan Cheesecake is proof that desserts can be decadent, nourishing, and full of joy. So grab your ingredients, whip this up, and remind yourself that eating well isn’t about deprivation—it’s about celebration!

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Ingredients

Adjust Servings
½ cup brazil nuts
½ cup salted almonds
¼ cup cacao powder
4 Biscoff cookies, crushed
6 medjool dates, putted
1 tbsp cashew butter
For the Biscoff Drizzle:
1 cup cashews, soaked for 4 hours; rinsed and drained
½ cup full fat canned coconut milk, chilled
¼ cup pure maple syrup
⅓ cup coconut yogurt
6 Biscoff cookies, crushed
For the Vanilla Filling
1 cup cashews, soaked for 4 hours; rinsed and drained
½ cup full fat canned coconut milk, chilled in the refrigerator
¼ cup pure maple syrup
⅓ cup coconut yogurt
1 tbsp lemon juice
1 tsp vanilla
¼ cup coconut oil

Nutritional Information

304 Calories
19g Total Fat
47g Sodium
30g Total Carbs
3g Fiber
12g Sugar
5g Protein

Directions

1.

Grease silicone tray molds with coconut oil.
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2.

For the base, add brazil nuts, almonds, cacao powder and biscoff cookies to a food processor and blend until mixture becomes a crumb consistency. Then add dates and cashew butter until the mixture sticks together to form a sticky dough. Transfer mixture to silicone molds and press down smoothly with your hands or a cake spatula, if you have one; set in the freezer for at least 1 hour.
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3.

For the vanilla filling, add all of the ingredients to the food processor and blend until smooth. Transfer to the silicone mold tray and return to the freezer to set for at least 2 hours.
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4.

For the Biscoff drizzle, add all of the ingredients to the food processor and blend until smooth. Transfer to a pastry piping bag or a plastic bag (remove the corner) and allow to set in the fridge for about an hour. When ready to decorate, creatively pipe the Biscoff mixture on top of the cheesecake. Option to sprinkle crushed Biscoff cookies and or top with dried bananas or fresh fruit.
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5.

Return to the freezer until 30 minutes before you are ready to eat.
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