No-bake Speculoos vegan cheesecake
This dreamy cheesecake is made with Speculoos or Belgian spiced biscuits, but works just as well with any cookie of your choice. A vegan treat that's a slice of heaven
By 
Psychologies
Serves 12
For the base:
- 95g, dairy-free butter or margarine, plus extra for greasing
- 230g (about 30) vegan Speculoos cookies (Holly uses Lotus Biscoff Cookies)
For the filling:
- 250g cashew nuts, soaked in water for 4 hrs or overnight to make them soft
- 300g coconut cream
- 250g dairy-free cream cheese
- 150g smooth vegan Speculoos spread (Holly uses Lotus Biscoff Cookie Butter)
For the topping:
- 80g smooth vegan Speculoos spread
- 2 vegan Speculoos, crushed
Extracted from The Little Book Of Vegan Bakes by Holly Jade (Ebury Press, £20).
Photograph: Holly Jade
