Perhaps I've been living under a rock!

I only just found out that biscoff was vegan.

Something like biscoff is too delicious to be dairy free! I mean, it's not only creamy, filled with caramel, but its most people's nearest and dearest obsession.

So now, it's become mine, and I'm on a mission to make as many of these cheese-filled desserts into vegan creating for people like me that cannot tolerate dairy (or are vegan).

So, come along on the journey with me, and embrace the alternative ways of making cheesy delights.

I hope you enjoy this recipe.

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Ingredients

Base
1/2 pack digestive biscuits
1/2 pack lotus caramel cream biscuits
1/2 cup plant-based butter

Cheesecake
3-4 cans of coconut cream (only the coconut and not the water)
1/2 jar of crunchy biscoff cream
1/2 pack of your fave vegan caramel chocolate
3-5 tbsp agar agar

Caramel topping
Pinch of salt on the top before you place the lotus biscoff spread.
Use the other half of the jar, microwave it and then layer on the cake.
That's it!

Tips
You will have to allow a few hours for the base to set, then the coconut cream to set and then the biscoff caramel icing. It may take a whole day of waiting, but it's worth it!