Vegan Biscoff Cheesecake - No Oven, No Tofu, No Nuts PLUS how to fix split cheesecake batter

Original recipe: https://thebananadiaries.com/vegan-biscoff-cheesecake/

Ingredients
Biscoff Cheesecake Crust:
1 250g package Biscoff Lotus cookies
75 g vegan butter*, melted and cooled to room temperature

Biscoff Cheesecake Filling:
454 g vegan cream cheese, room temperature
240 g vegan dairy free yogurt
250 g Biscoff cookie butter spread
240 mL heavy unsweetened dairy free milk or cream, room temperature*
200 g organic granulated sugar
1 tbsp vanilla extract
Optional toppings: Biscoff cookie butter, Biscoff Lotus cookies

This no-bake, dairy-free, egg-free cheesecake recipe is a must try if you've always wanted to learn how to make a Lotus Biscoff no bake cheesecake from scratch. With only 7 ingredients, you'll have an indulgent vegan dessert on your hands. It is incredibly creamy and tastes like a dream.

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0:00 Intro
0:32 Cheesecake Crust
1:11 Cheesecake Filling
1:30 Fix Split Cheesecake Filling
2:20 Brands I Used
3:11 Assemble the Cheesecake
3:31 Decorate
4:06 How Long to Freeze
4:36 Storage

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