Name: Biscoff Cheesecake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Fusion
Ingredients: 260 g cashews; 220 g Biscoff (or speculoos) biscuits; 60 g vegan butter; 300 g silken tofu; 120 ml agave syrup; 1 tsp cinnamon; 80 g soy or coconut yoghurt; 60 ml soy drink; 1 juice of half a lemon; 2 tsp vanilla extract; 1 pinch salt; 1 tbsp cornflour; 180 g Biscoff or speculoos spread

A vegan cheesecake that combines silken tofu, cashews and Biscoff spread for a creamy, sweet treat.

Winter is the time when everything smells of spices and we crave something warm, sweet and a little nostalgic. Biscuits such as Biscoff, Lotus or speculoos are a true classic at this time of year. Their caramel-and-spice flavour always reminds me of the holidays, cosy evenings at home and get-togethers with friends. The best part? Most of these biscuits are vegan, which means we can happily use them in all kinds of recipes. On top of that, you can now find spreads made from these biscuits everywhere, which are perfect for making all sorts of desserts.

This year, as every year, I made a cheesecake, but this time I adapted the recipe a little – and it turned out to be an absolute favourite! The Biscoff cheesecake is simply the dessert you need for every get-together, festive visit or just for treating yourself at home. A rich filling, a crunchy biscuit base and a delicious Biscoff spread topping – it is the perfect combination that leaves nobody indifferent.

What makes this cheesecake so special?

Why will you love this recipe?

When I served it, everyone was thrilled – and not just the vegans! This cheesecake really is the only dessert we need this winter. Make it too, I promise it will become your new favourite.