These mini vegan cheesecakes are rich, creamy, and packed with the unique flavor of Biscoff cookies—perfect for any occasion!

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🍰 Recipe Description

These Mini Vegan Biscoff Cheesecakes are the perfect dessert for anyone who loves creamy treats with a hint of spice. The base is made from crushed Biscoff cookies, which add a crunchy, sweet, and slightly spiced flavor. The filling is a silky blend of cashews, coconut cream, and a touch of vanilla, creating a smooth and creamy texture that’s just like traditional cheesecake—without any dairy.

These mini cheesecakes are ideal for portion control, making them perfect for a party or a small gathering. Not only are they vegan, but they’re also gluten-free (if you use gluten-free Biscoff cookies), making them accessible to those with dietary restrictions. The best part? They require no baking, so they’re easy to prepare and store for later.

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🍪 Ingredients (Measured in grams for accuracy)

For the Crust:

• Biscoff cookies (or speculoos biscuits) – 150g
• Coconut oil (melted) – 30g
• Maple syrup – 20g

For the Cheesecake Filling:

• Raw cashews (soaked for at least 4 hours or overnight) – 200g
• Full-fat coconut cream – 120g
• Maple syrup – 50g
• Lemon juice – 15g (about 1 tablespoon)
• Vanilla extract – 5g
• Coconut oil (melted) – 20g
• Pinch of salt – 1g

For the Topping:

• Crushed Biscoff cookies – 30g
• Vegan Biscoff spread (optional) – 30g

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👩‍🍳 Instructions

Step 1: Prepare the Crust

1. In a food processor, crush the Biscoff cookies into fine crumbs.
2. Add the melted coconut oil and maple syrup to the crumbs, and pulse until the mixture comes together and sticks when pressed.
3. Divide the mixture evenly among a mini cheesecake pan or muffin tin (you can line them with paper liners for easy removal). Press the crumbs down firmly to form the crust.
4. Place the crust in the freezer while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. Drain the soaked cashews and add them to a high-speed blender or food processor.
2. Add the coconut cream, maple syrup, lemon juice, vanilla extract, melted coconut oil, and a pinch of salt.
3. Blend until smooth and creamy, scraping down the sides as necessary. This may take 2–3 minutes to get a silky consistency.
4. Taste the filling and adjust sweetness or tanginess, adding more maple syrup or lemon juice as needed.

Step 3: Assemble the Mini Cheesecakes

1. Pour the cheesecake filling over the prepared crusts in your mini cheesecake pan.
2. Smooth the tops with a spoon or spatula.
3. Place the cheesecakes in the freezer for at least 4 hours or until fully set.

Step 4: Add the Toppings

1. Once the cheesecakes are set, remove them from the pan. If you used a muffin tin, gently pull off the paper liners.
2. Top each mini cheesecake with a spoonful of vegan Biscoff spread (optional) and a sprinkle of crushed Biscoff cookies for extra flavor and crunch.
3. Serve immediately or store in the freezer until ready to serve. Let them sit at room temperature for a few minutes before serving for the best texture.

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🧮 Nutrition Information (Per mini cheesecake, based on 6 servings)

• Calories: 290 kcal
• Protein: 4g
• Carbohydrates: 30g
• Sugars: 18g
• Fat: 18g
• Fiber: 3g
• Sodium: 70mg

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💡 Tips & Tricks

• Soaking Cashews: Soaking cashews is essential to get a smooth and creamy texture. If you’re short on time, you can soak them in hot water for about 1 hour.
• Flavor Variations: Try adding a teaspoon of cinnamon to the filling for an extra layer of flavor that complements the Biscoff cookies.
• Nut-Free Option: If you're allergic to nuts, try using a store-bought vegan cream cheese (ensure it's nut-free) instead of cashews. The texture will be slightly different but still creamy.
• Make-Ahead: These cheesecakes store well in the freezer for up to 2 weeks, making them perfect for prepping ahead of time for special occasions.
• No Biscoff Spread?: If you can’t find vegan Biscoff spread, you can drizzle melted chocolate or peanut butter on top for a different but equally delicious topping.

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🌟 From the Chef – A Personal Touch

These Mini Vegan Biscoff Cheesecakes are a true labor of love. I adore how the sweet, spiced Biscoff cookies contrast with the creamy cashew filling. The combination is just irresistible! I find that letting the cheesecakes sit out for a few minutes before serving helps the flavors to meld even more, and the texture becomes even creamier.

What I love most about this recipe is that it’s completely customizable. You can swap out the Biscoff cookies for other cookies or biscuits you like, or even add a fruit topping like fresh berries for a refreshing twist. I also like to serve them at dinner parties because they always impress guests—they’re simple to make, yet they look so elegant!