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
