This dessert features a layer of moist, perfectly spiced carrot cake topped with a creamy cheesecake layer, all topped off with a biscoff drip and crushed biscuits. It’s a delightful combination of cheesecake and one of the best cakes around.
My recipe is egg-free, can be made without dairy, and best of all, it’s easy to make. The cake batter starts with yogurt and buttermilk for a wonderfully soft texture. With brown sugar, ginger, and cinnamon, it has a rich caramel flavor with a hint of sweet spice.
Covered in smooth cheesecake filling and finished with a biscoff drip and crushed biscuits, it’s like an upside-down cheesecake!
Carrot and Biscoff Cheesecake
Ingredients
For the Carrot Cake Base:
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Pinch of salt
- 1/2 cup non-dairy yogurt like almond or coconut yogurt
- 1/4 cup vegetable oil
- 1/4 cup non-dairy buttermilk mix 1/4 cup non-dairy milk with 1 teaspoon lemon juice or vinegar and let sit for 5 minutes
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
For the Cheesecake Layer:
- 1 1/2 cups non-dairy cream cheese like cashew or almond-based cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Biscoff Drip Topping:
- 1/4 cup Biscoff spread or any other cookie butter spread
- 2-3 tablespoons non-dairy milk as needed for drizzling consistency
For Decoration:
- Crushed Biscoff biscuits speculoos cookies for topping
Instructions
Prepare the Carrot Cake Base:
- Preheat your oven to 350°F (175°C). Grease and line a round cake pan (8-inch diameter).
- In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, cinnamon, ginger, and salt.
- In another bowl, whisk together non-dairy yogurt, vegetable oil, non-dairy buttermilk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the grated carrots.
- Pour the batter into the prepared cake pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.
Prepare the Cheesecake Layer:
- In a mixing bowl, beat the non-dairy cream cheese until smooth and creamy.
- Add powdered sugar and vanilla extract, and beat until well combined and smooth.
Assemble the Cheesecake:
- Once the carrot cake base has cooled completely, spread the cheesecake layer evenly over the top of the cake. Smooth the top with a spatula.
Prepare the Biscoff Drip Topping:
- In a small microwave-safe bowl, heat the Biscoff spread in the microwave for about 20-30 seconds until it becomes a pourable consistency. Stir in non-dairy milk gradually until you achieve a drizzling consistency.
Decorate:
- Drizzle the Biscoff topping over the cheesecake layer. Sprinkle crushed Biscoff biscuits over the top for decoration.
Chill and Serve:
- Refrigerate the cheesecake for at least 2 hours (preferably overnight) to set.
- Slice and serve chilled. Enjoy your egg-free and dairy-free Carrot and Biscoff Cheesecake!