Biscoff Vegan Cheesecake

Method

Make the Crust and Agar Mixture

1. Crush the Biscoff cookies and mix with the melted vegan butter, salt, and pie spice.
2. Press into a pan and chill while you prepare the filling.
3. In a small saucepan, combine the NotMilk and agar powder.
4. Whisk well to disperse the agar evenly before heating.
5. Place over medium heat and bring to a gentle simmer (185–195°F / 85–90°C), stirring constantly.
6. Once it starts bubbling, keep whisking for 1–2 minutes to fully dissolve and activate the agar.
7. Remove from heat and let it cool slightly.

Make the Filling

1. In a stand mixer, beat the Philadelphia Plant-Based Cream Cheese and sugar until smooth.
2. Add the vanilla paste and lemon zest, mixing until incorporated.
3. With the mixer on low speed, slowly pour in the warm NotMilk–agar mixture.
4. Mix until completely smooth and creamy.

Assemble and Set

1. Pour the mixture into the prepared crust or molds, tapping gently to remove air bubbles.
2. Refrigerate for 30–60 minutes, then freeze for at least 4 hours or overnight.
3. Remove from the freezer and let rest at room temperature for 5–10 minutes before serving.

The agar helps keep the cheesecake firm and perfectly sliceable