These Mini Vegan Biscoff Cheesecakes are rich, indulgent, and completely dairy-free. I love how simple they are to prepare, with no baking required and just a few accessible vegan ingredients. Whether made in muffin liners or served in cute cheesecake jars, they’re always a hit.
Why You’ll Love This Recipe
I find these cheesecakes perfect when I need a dessert that feels fancy but is secretly easy. The Biscoff flavor is warm and spiced, pairing beautifully with the creamy filling and buttery biscuit base. They chill overnight, making them an ideal make-ahead treat for gatherings or indulgent nights in.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Base:
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265 g Biscoff biscuits
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80 g vegan margarine (spreadable type)
Filling:
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265 g vegan cream cheese, softened (Violife recommended)
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130 g smooth Biscoff spread
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50 g icing sugar
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100 ml vegan whipping cream (Elmlea plant double or Oatly work well)
To top (optional):
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Extra whipped cream
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Biscoff biscuits and crumbs
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Melted Biscoff spread
Directions
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Prepare the base. I line a muffin tray with 8 liners or gather 8 small jars. I crush the Biscoff biscuits into fine crumbs and mix them with melted margarine. Then I divide the mixture into the liners or jars and press it firmly down. These go into the fridge to set.
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Make the filling. In a large bowl, I mix the vegan cream cheese, Biscoff spread, and icing sugar until smooth. I add the vegan whipping cream and beat it until thick and able to hold its shape.
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Assemble. I divide the filling among the bases and spread it out evenly with a spoon. The cheesecakes chill in the fridge for 12 hours.
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Serve. If using liners, I carefully peel them off. I top each cheesecake with whipped cream, a drizzle of melted Biscoff, and some biscuit crumbs or a whole biscuit for garnish.
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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Gluten-free: I swap the Biscoff biscuits for a gluten-free alternative with similar flavor.
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Nutty twist: I add crushed almonds or pecans to the base for extra crunch.
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Chocolate flavor: A swirl of vegan chocolate ganache on top makes this even more decadent.
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Mini tarts: I press the base into mini tart tins instead of using muffin cases or jars.
Storage/Reheating
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To store: I keep the cheesecakes in an airtight container or with lids on the jars in the fridge for up to 4 days.
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To freeze: I freeze them without toppings for up to 1 month, then thaw in the fridge before serving.
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Reheating: These are best served chilled—no reheating needed.
FAQs
Can I make these ahead of time?
Yes, I love making them a day in advance so they have plenty of time to set in the fridge.
What’s the best vegan cream cheese to use?
I recommend using Violife—it has a great flavor and creamy texture that works beautifully in cheesecakes.
Can I make this recipe without an electric whisk?
I can, but it takes longer. A balloon whisk and some elbow grease can do the trick if needed.
Do I have to chill them overnight?
Yes, I find the texture and structure are best after a full 12-hour chill, so they firm up properly.
Are these freezer-friendly?
Absolutely—I freeze them without toppings and thaw overnight in the fridge before adding the final touches.
Conclusion
These Mini Vegan Biscoff Cheesecakes are everything I want in a dessert—easy, creamy, and packed with flavor. They’re perfect for satisfying my sweet tooth or impressing guests with minimal effort. Whether I serve them in jars or as freestanding cheesecakes, they always disappear fast.
