Gluten and Dairy Free 'Biscoff' Cheesecake

5 from 3 votes

Gluten and Dairy Free 'Biscoff' Cheesecake

This gluten free, dairy free and vegan 'Biscoff-style' cheesecake is ever so simple to make and I promise no one will realise it's free from any ingredients at all. With the added spice from the festive Speculaas/Spekulatius biscuits this is perfect for seasonal party food

Prep Time15

Cook Time0

chilling time1 45

Total Time2

Course: Dessert

Cuisine: Festive, Vegan

Keyword: Biscoff, Cheesecake, Dairy Free, Easy, Egg Free, Gluten Free, No Bake, Simple, Vegan

Servings: slices

Calories: 593kcal

Author: Glutarama

Equipment

Ingredients

For the biscuit base

300 g gluten free Spekulatius biscuits I use Schar (3 packets)
80 g butter I use Flora plant butter

For the cheesecake topping

400 g cream cheese I use own brand dairy free cream cheese
200 ml cream I use Elmlea Plant Cream
100 g dairy free white chocolate melted
50 g vegan condensed milk [see notes on how to make your own]
80 g dairy free butter, melted I use Flora Plant Blocks
5 tbsp icing/confectioners sugar or as much as you desire to taste
1 tbsp vanilla bean paste

For the decoration

5 Spekulatius biscuits hold these back from the base biscuits
50 g light brown sugar
50 g butter or butter alternative I use Flora Plant butter blocks
50 ml dairy free cream

Instructions

To make the biscuit base

Making the biscuit base could not be simpler. Crush the Spekulatius or blitz them in a food processor
NOTE: this works out as three 100g packets of gluten free biscuits but HOLD BACK 5 BISCUITS for your crumble topping.
Soften the 'butter' in the microwave for 30 seconds and then pour into the biscuit crumbs and mix or blitz again to combine.
Pour the buttery biscuit crumbs into a 20cm loose bottom round cake tin. I use a circle to baking parchment to line the tin to prevent the biscuit base from sticking.
Using the bake of a metal spoon press down the biscuit crumbs and smooth flat until you have a solid biscuit base - possibly the most satisfying thing to do ever!
Pop the tin into the fridge to help the butter to harden and crack on with the cheesecake topping.

To make the cheesecake topping

Pop the measured 'butter' and dairy free white chocolate in the microwave for 30 seconds at a time until melted.
In a large bowl or food mixer add the dairy free cream cheese and 'butter' and beat well until you see no more fatty lumps in the mixture.
Add the vegan condensed milk, cream and vanilla paste and whip with a whisk, hand whisk or food mixer for at least 5 minutes. You want the mixture to thicken so you have firm peaks.
Now you can add your icing sugar to taste. 5 tablespoons should be plenty so maybe add 1 tablespoon at a time and test until you have the desired sweetness.
Remove the cake tin from the fridge and pour the mixture into the tin smoothing flat with a silicone spatula.
Pop back into the fridge while you make the caramel sauce topping.

To make the caramel sauce

In a non stick saucepan, melt the 'butter' and sugar until the sugar crystals have dissolved.
Add the dairy free cream and turn up to a rapid boil (constantly bubbling) stirring all the time.
Continue this process until the caramel sauce has thickened, you want it to still be pourable, not a thick toffee.
NOTE: the sauce will continue to thicken as it cools to take this into account.
Allow the sauce to cool to room temperature before removing the cheesecake from the fridge to decorate.

To decorate

Simply crumble the remaining Spekulatius biscuits with your hands or light bash with a rolling pin (you want all sized lumps). Sprinkle these over the cheesecake and then liberally drizzle with your cooled caramel sauce.
Pop back into the fridge for at least 1.5hrs or until you wish to serve it. This cheesecake will keep for 2-3 days no problem if kept in a sealed container in the fridge (to prevent soaking up fridge smells).

Notes

Top tip when making your own vegan condensed milk is to use a tin that has 50%+ coconut extract in it. The tins I use are from Aldi and Sainsbury's here in the UK (own brands). They have 75% coconut extract in them, making them fatty enough to thicken, and achieve that tell-tale condensed milk consistency.

Dairy Free and Vegan Condensed Milk Recipe

Empty a 400ml tin of coconut milk into a medium saucepan, add 150g caster sugar and stir to combine. Place on a high heat and stir until bubbling. Turn heat down to a gentle rolling boil and leave for 15 minutes. Don’t leave unattended and stir occasionally, the condensed milk will halve in volume and go a wallpaper paste colour! Remove from the heat, pour into a glass heatproof jug and cool to room temperature, this will take about an hour.

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