Why You’ll Love This Recipe

These Mini Vegan Biscoff Cheesecakes are the ideal treat for anyone with a sweet tooth, especially those who love the unique flavor of Biscoff cookies. The creamy, dairy-free filling is rich and indulgent, while the Biscoff cookie crust gives it a satisfying crunch. Whether you’re hosting a vegan-friendly gathering, treating yourself, or looking for a showstopper dessert, these mini cheesecakes check all the boxes for taste, texture, and presentation.

Ingredients

  • 10 Biscoff cookies (or any other speculoos cookies)

  • 1 tablespoon melted coconut oil

  • 1 cup cashews (soaked in water for at least 4 hours)

  • 1/2 cup coconut cream

  • 1/4 cup maple syrup

  • 1 teaspoon vanilla extract

  • 1 tablespoon lemon juice

  • Pinch of salt

  • 1/4 cup Biscoff cookie spread (optional, for extra flavor)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Begin by making the crust. In a food processor, blend the Biscoff cookies into fine crumbs. Add the melted coconut oil and pulse until well combined.

  2. Press the cookie mixture into the bottom of mini cheesecake pans or muffin tins, ensuring a firm and even layer. Set aside.

  3. Drain and rinse the soaked cashews, then place them into a high-speed blender or food processor.

  4. Add the coconut cream, maple syrup, vanilla extract, lemon juice, and a pinch of salt to the cashews. Blend until smooth and creamy.

  5. If desired, add the Biscoff cookie spread to the mixture for an extra burst of flavor. Blend again to incorporate.

  6. Spoon the cashew mixture into the mini crusts, filling each tin evenly. Smooth the tops with a spatula.

  7. Place the cheesecakes in the freezer to set for at least 4 hours, or overnight if possible.

  8. Once set, remove from the freezer and let them thaw for 5-10 minutes before serving.

Servings and Timing

  • Servings: 8 mini cheesecakes

  • Preparation time: 15 minutes

  • Setting time: 4 hours (or overnight)

  • Total time: 4 hours 15 minutes (or overnight)

Variations

  • Gluten-Free: Ensure that the Biscoff cookies used are gluten-free, or substitute with any gluten-free cookie of your choice for the crust.

  • Nut-Free: For a nut-free version, swap the cashews with sunflower seeds or pumpkin seeds, though the texture may slightly differ.

  • Chocolate Drizzle: Add a rich chocolate drizzle on top for an extra layer of flavor.

  • Fruit Topping: Top with fresh berries like raspberries, blueberries, or strawberries for a fruity twist.

Storage/Reheating

Store the mini vegan cheesecakes in an airtight container in the freezer for up to 2 weeks. They do not require reheating, but should be left to thaw for 5-10 minutes before serving to soften slightly.

FAQs

1. Can I use regular cream cheese instead of coconut cream?

Yes, but that would make the recipe non-vegan. Coconut cream is used to keep it dairy-free.

2. How long do the cheesecakes last in the freezer?

These cheesecakes can be stored in the freezer for up to 2 weeks.

3. Can I use any other cookies for the crust?

Yes, you can substitute the Biscoff cookies with graham crackers, digestive biscuits, or any other sweet, crunchy cookies.

4. How can I make this recipe sugar-free?

You can substitute the maple syrup with a sugar-free sweetener such as stevia, erythritol, or monk fruit.

5. Can I make these cheesecakes in advance?

Yes, these cheesecakes are perfect for preparing in advance. Simply freeze them for several hours or overnight.

6. Can I use a different nut instead of cashews?

Yes, you can use almonds or macadamia nuts as alternatives, but cashews give the smoothest texture for a cheesecake-like consistency.

7. Can I use a food processor instead of a blender?

Yes, a food processor works well to achieve a creamy filling, but a blender will give you a smoother texture.

8. Can I add other flavors to the filling?

Yes, you can infuse the filling with different extracts like almond, hazelnut, or even coffee for a unique twist.

9. How do I serve these cheesecakes?

Let the cheesecakes thaw for a few minutes before serving, and top with fresh fruit, chocolate shavings, or extra Biscoff cookie crumbs for added decoration.

10. Are these cheesecakes nut-free?

No, this recipe contains cashews, but you can swap them with a nut-free alternative like sunflower seeds.

Conclusion

These Mini Vegan Biscoff Cheesecakes are an irresistible combination of creamy, sweet, and crunchy that will leave everyone craving more. Whether you’re vegan or not, they’re sure to impress anyone who tastes them. Easy to make, incredibly delicious, and beautifully presented, they are the perfect dessert for any occasion. Enjoy!

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  • Author: Mia
  • Total Time: 4 hours 15 minutes (or overnight)
  • Yield: 8 mini cheesecakes
  • Diet: Vegan
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Description

Mini Vegan Biscoff Cheesecakes are a delightful and decadent dessert that combines creamy vegan cheesecake with the signature flavor of Biscoff cookies. These mini treats are perfect for vegan and non-vegan dessert lovers alike, featuring a crunchy cookie base and a smooth filling.

Ingredients

10 Biscoff cookies (or any other speculoos cookies)

1 tablespoon melted coconut oil

1 cup cashews (soaked in water for at least 4 hours)

1/2 cup coconut cream

1/4 cup maple syrup

1 teaspoon vanilla extract

1 tablespoon lemon juice

Pinch of salt

1/4 cup Biscoff cookie spread (optional, for extra flavor)

Instructions

  1. In a food processor, blend the Biscoff cookies into fine crumbs. Add the melted coconut oil and pulse until well combined.
  2. Press the cookie mixture into the bottom of mini cheesecake pans or muffin tins, ensuring a firm and even layer. Set aside.
  3. Drain and rinse the soaked cashews, then place them into a high-speed blender or food processor.
  4. Add the coconut cream, maple syrup, vanilla extract, lemon juice, and a pinch of salt to the cashews. Blend until smooth and creamy.
  5. If desired, add the Biscoff cookie spread to the mixture for an extra burst of flavor. Blend again to incorporate.
  6. Spoon the cashew mixture into the mini crusts, filling each tin evenly. Smooth the tops with a spatula.
  7. Place the cheesecakes in the freezer to set for at least 4 hours, or overnight if possible.
  8. Once set, remove from the freezer and let them thaw for 5-10 minutes before serving.

Notes

  1. For a gluten-free version, use gluten-free Biscoff cookies or any gluten-free cookies for the crust.
  2. If you’re looking for a nut-free option, swap cashews with sunflower seeds or pumpkin seeds, though the texture may differ.
  3. Top with fresh berries like raspberries, blueberries, or strawberries for added flavor.
  4. Store the cheesecakes in an airtight container in the freezer for up to 2 weeks.
  5. If you’d like, drizzle chocolate over the cheesecakes for an extra layer of flavor.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Freezing
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 250
  • Sugar: 18g
  • Sodium: 10mg
  • Fat: 17g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

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