Carrot and Biscoff Cheesecake

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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

Course Dessert

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!

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