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
- In a food processor, blend the Biscoff cookies into fine crumbs. Add the melted coconut oil and pulse until well combined.
- Press the cookie mixture into the bottom of mini cheesecake pans or muffin tins, ensuring a firm and even layer. Set aside.
- Drain and rinse the soaked cashews, then place them into a high-speed blender or food processor.
- Add the coconut cream, maple syrup, vanilla extract, lemon juice, and a pinch of salt to the cashews. Blend until smooth and creamy.
- If desired, add the Biscoff cookie spread to the mixture for an extra burst of flavor. Blend again to incorporate.
- Spoon the cashew mixture into the mini crusts, filling each tin evenly. Smooth the tops with a spatula.
- Place the cheesecakes in the freezer to set for at least 4 hours, or overnight if possible.
- Once set, remove from the freezer and let them thaw for 5-10 minutes before serving.
Notes
- For a gluten-free version, use gluten-free Biscoff cookies or any gluten-free cookies for the crust.
- If you’re looking for a nut-free option, swap cashews with sunflower seeds or pumpkin seeds, though the texture may differ.
- Top with fresh berries like raspberries, blueberries, or strawberries for added flavor.
- Store the cheesecakes in an airtight container in the freezer for up to 2 weeks.
- 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
