If you're a fan of Biscoff cookies and love creamy, rich cheesecakes, then these Mini Vegan Biscoff Cheesecakes will become your new obsession! Smooth, luscious, and completely dairy-free, these bite-sized delights are perfect for any occasion.
Made with a crunchy Biscoff cookie crust and a silky cashew-coconut filling, these no-bake cheesecakes are easy to prepare and packed with warm, spiced flavors. Plus, they’re 100% plant-based, egg-free, and dairy-free!
Why You’ll Love This Recipe
✔️ No-Bake & Easy – No oven required!
✔️ Super Creamy & Rich – Silky-smooth texture with a cookie crunch.
✔️ Naturally Sweetened Option – Can be made refined sugar-free.
✔️ Bite-Sized Treats – Perfect for parties and meal prep!
Ingredients (Makes 12 Mini Cheesecakes)
For the Biscoff Cookie Crust:
- 150g (1 ½ cups) Biscoff cookies, crushed
- 50g (3 tbsp) coconut oil or vegan butter, melted
For the Cheesecake Filling:
- 150g (1 cup) raw cashews, soaked overnight
- 120ml (½ cup) coconut cream
- 80g (⅓ cup) Biscoff spread
- 3 tablespoon maple syrup (or agave syrup)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- A pinch of salt
For the Topping (Optional):
- Extra Biscoff spread, melted
- Crushed Biscoff cookies
Instructions
Step 1: Make the Biscoff Cookie Crust
- Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
- Mix the cookie crumbs with melted coconut oil (or vegan butter) until combined.
- Press about 1 tablespoon of the mixture into each cavity of a lined muffin tin or silicone mold.
- Place in the freezer while making the filling.
Step 2: Blend the Cheesecake Filling
- Drain and rinse the soaked cashews.
- Blend cashews, coconut cream, Biscoff spread, maple syrup, lemon juice, vanilla, and salt until completely smooth.
- Taste and adjust sweetness if needed.
Step 3: Assemble & Freeze
- Divide the cheesecake filling evenly over the frozen crusts.
- Smooth the tops with a spoon or spatula.
- Freeze for at least 4 hours or until firm.
Step 4: Add the Final Touches
- Once set, drizzle with melted Biscoff spread and sprinkle with crushed cookies.
- Let thaw for 10-15 minutes before serving.
Nutritional Information (Per Mini Cheesecake, Approximate)
- Calories: ~230 kcal
- Carbohydrates: 18g
- Protein: 4g
- Fat: 15g
- Fiber: 1g
(Values may vary based on ingredients used.)
Tips for the Best Vegan Biscoff Cheesecakes
✔️ Use Soaked Cashews – They create the creamiest texture!
✔️ Let Them Set Fully – Freezing helps firm up the filling.
✔️ Use a Silicone Muffin Mold – For easy removal.
✔️ Thaw Before Eating – 10 minutes at room temp gives the best texture.
Storage & Freezing
🧊 Store: Keep in the fridge for up to 5 days.
❄️ Freeze: Store in an airtight container for up to 2 months.
Serving Suggestions
🍫 With Melted Dark Chocolate – A decadent twist!
🍓 With Fresh Berries – Adds a fresh contrast.
☕ With Coffee or Tea – Perfect for an afternoon treat!
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