Description
Mini Vegan Biscoff Cheesecakes are rich, creamy, and dairy-free no-bake desserts with a spiced Biscoff biscuit base and smooth Biscoff-infused filling. Perfect for make-ahead entertaining or indulgent snacking.
Ingredients
265 g Biscoff biscuits
80 g vegan margarine
265 g vegan cream cheese (Violife recommended)
130 g smooth Biscoff spread
50 g icing sugar
100 ml vegan whipping cream (Elmlea or Oatly)
Optional toppings: extra whipped cream, melted Biscoff, Biscoff crumbs or whole biscuits
Instructions
- Line a muffin tray with 8 liners or prepare 8 small jars.
- Crush the Biscoff biscuits and mix with melted margarine. Divide and press firmly into the bases. Chill in the fridge.
- Mix vegan cream cheese, Biscoff spread, and icing sugar until smooth. Add vegan whipping cream and beat until thick.
- Divide the filling over the bases and spread evenly. Chill for 12 hours.
- Before serving, remove liners if used. Top with optional whipped cream, melted Biscoff, or biscuit crumbs.
Notes
- Use gluten-free cookies to make it gluten-free.
- Add crushed nuts to the base for extra texture.
- Swirl vegan chocolate ganache on top for added richness.
- Use mini tart tins instead of muffin liners or jars for a different presentation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 315
- Sugar: 18g
- Sodium: 200mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg
