This spooky Halloween cheesecake is made to a vegan recipe, with a Biscoff base, creamy lemon cheesecake and a spooky raspberry glaze.

If you love everything Halloween themed just as much as me, then this one’s for you! This vegan cheesecake is perfect for your next Halloween party! With a simple Biscoff and date base, a creamy lemon cheesecake filling and a gorgeous raspberry glaze, this vegan Halloween cheesecake recipe put the ‘oo’ in ‘spooky’.

There are of course different options to decorate this cake. On this occasion, I have chosen to at a skull on top of my cheesecake – this is purely decorational in this case, but it’s effective, isn’t it?! My original thought was to have a small knife as spooky decor, but none of my knives were small enough or light enough to stay standing up in the cheesecake. So here we are instead!

Ingredients to make this Halloween cheesecake

Here are the ingredients if you wish to make your own Halloween cheesecake:

For the cheesecake base:

150 g biscoff biscuits
10 soft Medjool dates

For the creamy lemon cheesecake filling:

100 g raw cashews
Juice and zest of one unwaxed lemon
300 ml of plant milk, I used soya
Pinch of salt: don’t worry, this will not make the cheesecake salty. However, a little bit of salt will help bring out the natural flavours of the rest of the ingredients and actually make your cheesecake taste sweeter!
2 tablespoons vegan condensed milk: I used the vegan carnation version
80 mL agave nectar
1 teaspoon Agar Agar powder: you can usually find this one in speciality and health food stores, or alternatively order it from Amazon

For the raspberry glaze:

200 g frozen raspberries
2 tablespoons maple syrup
2 tablespoons water
1/4 tsp agar agar powder

Equipment:

mixing bowl
Food processor or blender
7” round cake tin
Measuring jug
Nonstick saucepan
Spatula
Fine sieve

How to make a Halloween cheesecake

There are three main stages for creating this Halloween cheesecake: the base, the cheesecake filling, and the glaze.

Ingredient preparation:

For the cheesecake filling, we will require softened, raw cashew nuts, so if you haven’t soaked your cashews yet, biscuit on that one first! Alternatively, you can boil the cashew nuts in water for about 20 to 30 minutes. This will soften them as well and you can continue with the recipe quicker. You’re welcome!

Creating the cheesecake base:

When your cashews are ready, we can first prepare the cheesecake base. Transfer the Biscoff cookies and softened Medjool dates (make sure to remove the pits first!) to a food processor and pulse for 20 to 30 times or until the biscuits and dates are broken down and have formed a sticky mix. Transfer the mix onto the bottom of a 7 inch round cake tin and press into all corners until you have an even layer.

Set the cake tin into the fridge whilst you prepare your cheesecake filling.

Preparing the cheesecake filling:

Place your soft and cashew nuts into a high-speed blender alongside the lemon juice, lemon zest, soya milk, pinch of salt, vegan condensed milk and agave nectar. Process for a few minutes on high speed, until you have a smooth mixture. Make sure that there are no big chunks left. Depending on your blender, the blending time may vary and you may need to take breaks to scrape down the sides of your blender in the process.

Once smooth, dissolve the agar agar powder in a little bit of water and add it to the blender. Process for another 10 to 20 seconds to blend in the agar. Transfer the lemon cheesecake mixture to a saucepan over low heat, and gently heat up the cheesecake mixture whilst continuously stirring with a spatula. After 3 to 4 minutes, the cheesecake mixture should begin to thicken. Heat for another one to 2 minutes, then carefully pour the warmed cheesecake mixture onto your cheesecake base. Even at the top of the cheesecake with a spatula, and gently tap the cake tin onto the kitchen counter to remove any other bubbles. Transfer the cake to the fridge to set for at least two hours.

Preparing the raspberry glaze:

What is the cake are set for about 90 minutes, we can start preparing the raspberry glaze. Alternatively, you can store the cake in the fridge for up to 3 days before you add the glaze and decorate.

To create the simple raspberry glaze, simply add the frozen raspberries to a saucepan, and pour in the water and maple syrup. Over low heat, gently defrost the raspberries and heat up the mixture whilst continuously stirring. Once all the raspberries have melted and broken down, run the mix through fine sieve to remove any pips. Whisk in the agar agar powder and heat for another two minutes until the mixture begins to thicken, then remove from the heat.

In the meantime, remove the vegan Halloween cheesecake from the cake tin and place it onto a serving platter. Gently pour the raspberry glaze on top of your cake and use a small spoon to create the bloody drips around the edges.

You can serve your Halloween cake right away or keep it in the fridge for up to 3 days. Feel free to add any additional Halloween-themed decorations!

This recipe is:

100% vegan and plant based
No bake
Egg free
Dairy free
Perfect for Halloween or any spooky occasion
Slightly creepy, but that’s okay
‘Baked’ in the fridge
Lemon flavoured
Topped with a raspberry glaze
Easy to decorate