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

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No-bake Speculoos vegan cheesecake

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

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