How can Carolyn Scott's vegan gingerbread biscoff cookie cheesecake recipe be adapted for a gluten-free diet?

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Carolyn Scott

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Updated March 24, 20261 min read

Carolyn Scottvegan gingerbread biscoff cookie cheesecakegluten-free

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From Carolyn Scott

Carolyn Scott · Accepted Answer

Hi, I’m Carolyn Scott-Hamilton from The Healthy Voyager. I love this question because this cheesecake is actually very easy to make gluten free.

Here’s how I’d adapt my vegan gingerbread biscoff cookie cheesecake for a gluten-free diet:

Cookie base:
1. Use a gluten-free gingerbread, sugar cookie, or “speculoos-style” dough. Look for certified gluten-free, vegan dough at the store, or make your own with a 1:1 gluten-free all‑purpose flour blend.
2. If you want that Biscoff vibe, choose a gluten-free speculoos/ginger cookie recipe and press the dough into the pan as directed, then bake and cool completely.
Filling:
1. The original filling is already gluten free as long as all products are certified gluten free:
  1. Plain vegan cream cheese
  2. Vegan heavy whipping cream
  3. Vanilla extract and lemon juice
  4. Cookie butter: This is the key swap. Standard Biscoff spread is not gluten free, so use a gluten-free cookie butter or blend gluten-free spiced cookies into smooth nut/seed butter to make your own.
Topping:
1. Use gluten-free mini cookies that match your base.
2. Double-check that any icing or sprinkles are gluten free.