These Mini Vegan Biscoff Cheesecakes are an indulgent, dairy-free treat that’s sure to satisfy any sweet tooth. Made with a buttery Biscoff biscuit base, creamy Biscoff spread filling, and topped with whipped cream and extra Biscoff crumbs, these cheesecakes are simple to prepare and perfect for vegan dessert lovers. No-bake and absolutely delicious!
Why You’ll Love This Recipe
These mini vegan cheesecakes combine the rich flavors of Biscoff with a smooth, creamy filling, making them the perfect dessert for any occasion. They’re easy to make, require no baking, and are completely dairy-free, so everyone can enjoy them. Whether you’re hosting a party, celebrating a special event, or just want a sweet vegan dessert, these mini cheesecakes will hit the spot!
Ingredients
For the Base:
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265g Biscoff biscuits
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80g Vegan margarine (spreadable type, not block)
For the Filling:
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265g Vegan cream cheese (softened at room temperature, Violife recommended)
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130g Smooth Biscoff spread
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50g Icing sugar
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100ml Vegan whipping cream (Elmlea plant double or Oatly recommended)
To Top:
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Extra whipped cream (optional)
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Biscoff biscuits and crumbs
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Melted Biscoff spread
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Base:
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Line a muffin tray with 8 muffin liners or prepare 8 small jars if using cheesecake pots.
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Crush the Biscoff biscuits into fine crumbs using a food processor, high-power blender, or rolling pin.
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Melt the vegan margarine and allow it to cool slightly. Pour it into a large bowl with the biscuit crumbs and mix well until the crumbs are evenly coated.
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Divide the crumb mixture evenly between the muffin liners or pots, pressing it firmly into place. Refrigerate while preparing the filling.
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Prepare the Filling:
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In a large bowl, mix together the vegan cream cheese, Biscoff spread, and icing sugar until smooth.
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Add the vegan whipping cream and whisk with an electric whisk or stand mixer until the mixture thickens and holds its shape.
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Spoon the filling evenly into each mini cheesecake base and spread it out with a teaspoon.
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Chill:
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Place the cheesecakes in the fridge to chill for at least 12 hours.
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If using muffin liners, carefully remove them once chilled.
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Top and Serve:
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Top the cheesecakes with whipped cream, Biscoff spread, and additional Biscoff biscuits and crumbs for garnish.
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Serve chilled.
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Servings and Timing
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Servings: 8 mini cheesecakes
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Prep Time: 20 minutes
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Chill Time: 12 hours
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Total Time: 12 hours 20 minutes
Variations
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Extra Whipped Cream: You can use any vegan whipped cream or top with more Biscoff spread for extra indulgence.
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Flavor Add-ins: Feel free to mix in some extra flavoring to the filling, such as a pinch of cinnamon or vanilla extract.
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Other Biscuits: If you don’t have Biscoff, you can swap in your favorite vegan cookies or biscuits for the base.
Storage/Reheating
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Storage: Leftover mini cheesecakes can be stored in an airtight container in the fridge (or with the lid on the pots) for up to 4 days.
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Freezing: These mini cheesecakes freeze well. Simply freeze them before topping and allow them to thaw in the fridge before serving.
FAQs
Can I use regular cream cheese instead of vegan cream cheese?
Yes, but this recipe is designed to be vegan and dairy-free. Vegan cream cheese will provide the best texture and flavor for this dairy-free cheesecake.
Can I make these without Biscoff spread?
You can substitute Biscoff spread with other types of cookie butter or even a nut butter for a different flavor.
Can I make a larger cheesecake instead of mini cheesecakes?
Yes, you can make a large cheesecake in a springform pan. Just increase the chilling time and adjust the portion size accordingly.
How can I make these cheesecakes more firm?
For firmer mini cheesecakes, you can add a tablespoon or two of melted coconut oil to the filling mixture before chilling.
Is there a substitute for icing sugar?
Yes, you can substitute icing sugar with powdered coconut sugar or a powdered sweetener of your choice, but this might slightly alter the flavor and texture.
Can I make these cheesecakes ahead of time?
Yes, these cheesecakes need to chill for at least 12 hours, so they’re perfect for making the day before you need them.
Can I add fruit to the top?
Absolutely! Fresh berries like strawberries, raspberries, or blueberries would be a great addition to the top for a pop of color and flavor.
How do I remove the mini cheesecakes from the muffin liners?
Let the cheesecakes chill completely before removing them from the liners. If using pots, simply lift them out once they’ve set.
Can I use a different type of biscuit for the base?
Yes, feel free to swap out Biscoff biscuits with your favorite vegan biscuits, such as graham crackers or Digestive biscuits.
Can I make these cheesecakes gluten-free?
Yes, simply use gluten-free biscuits for the base, and check that your vegan cream cheese and whipped cream are also gluten-free.
Conclusion
These Mini Vegan Biscoff Cheesecakes are the perfect treat for any occasion. They’re indulgent, creamy, and packed with the delicious flavors of Biscoff. With a buttery biscuit base, rich filling, and a simple no-bake preparation, these mini cheesecakes are sure to become a go-to dessert for vegan and non-vegan dessert lovers alike! Whether you’re preparing for a dinner party or treating yourself to something sweet, these cheesecakes will be a hit every time.
Print
Mini Vegan Biscoff Cheesecakes Recipe
- Total Time: 12 hours 20 minutes
- Yield: 8 mini cheesecakes
- Diet: Vegan
Description
These Mini Vegan Biscoff Cheesecakes are indulgent, dairy-free, and perfect for a sweet treat! Made with a buttery Biscoff biscuit base, creamy Biscoff spread filling, and topped with whipped cream and extra Biscoff crumbs, these cheesecakes are simple to prepare and perfect for vegan dessert lovers.
Ingredients
For the Base:
265g Biscoff biscuits
80g Vegan margarine (spreadable type, not block)
For the Filling:
265g Vegan cream cheese (softened at room temperature, Violife recommended)
130g Smooth Biscoff spread
50g Icing sugar
100ml Vegan whipping cream (Elmlea plant double or Oatly recommended)
To Top:
Extra whipped cream (optional)
Biscoff biscuits and crumbs
Melted Biscoff spread
Instructions
Prepare the Base:
Line a muffin tray with 8 muffin liners or prepare 8 small jars if using cheesecake pots.
Crush the Biscoff biscuits into fine crumbs using a food processor, high-power blender, or rolling pin.
Melt the vegan margarine and allow it to cool slightly. Pour it into a large bowl with the biscuit crumbs and mix well until the crumbs are evenly coated.
Divide the crumb mixture evenly between the muffin liners or pots, pressing it firmly into place. Refrigerate while preparing the filling.
Prepare the Filling:
In a large bowl, mix together the vegan cream cheese, Biscoff spread, and icing sugar until smooth.
Add the vegan whipping cream and whisk with an electric whisk or stand mixer until the mixture thickens and holds its shape.
Spoon the filling evenly into each mini cheesecake base and spread it out with a teaspoon.
Chill:
Place the cheesecakes in the fridge to chill for at least 12 hours.
If using muffin liners, carefully remove them once chilled.
Top and Serve:
Top the cheesecakes with whipped cream, Biscoff spread, and additional Biscoff biscuits and crumbs for garnish.
Serve chilled.
Notes
Storage: Leftover mini cheesecakes can be stored in an airtight container in the fridge (or with the lid on the pots) for up to 4 days.
Vegan Cream Cheese: Violife is recommended for the best flavor and texture.
Whipped Cream: You can use any vegan whipped cream or top with more Biscoff spread for extra indulgence.
- Prep Time: 20 minutes
- Chill Time:: 12 hours
- Category: Dessert
- Method: No-Bake
