No-bake, dairy-free decadence with the bold flavor of Biscoff and creamy vegan goodness.
✨ Description
These Mini Vegan Biscoff Cheesecakes are the ultimate guilt-free indulgence. With a buttery Biscoff cookie crust and a smooth, luscious cashew-based filling infused with Biscoff spread, every bite delivers the warm, caramelized spice of speculoos in the most luxurious form.
Even better? They’re 100% dairy-free, egg-free, and no-bake — making them perfect for anyone avoiding animal products without sacrificing flavor or texture. These mini cheesecakes are ideal for parties, holiday platters, or just treating yourself. No one will believe they’re vegan.
???? Ingredients (Makes 12 mini cheesecakes)
For the crust:
- 1 1/2 cups Biscoff cookie crumbs (about 18–20 cookies)
- 1/4 cup coconut oil or vegan butter, melted
For the cheesecake filling:
- 1 1/2 cups raw cashews (soaked in hot water for 2 hours or overnight)
- 1/2 cup canned full-fat coconut milk
- 1/4 cup maple syrup
- 1/3 cup Biscoff spread (smooth or crunchy)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
For the topping:
- 1/4 cup Biscoff spread, melted
- Crushed Biscoff cookies for garnish (optional)
???? Instructions
1. Prepare the crust
Line a muffin tin with paper liners. Mix the Biscoff crumbs and melted coconut oil until the mixture resembles wet sand. Divide evenly among the 12 muffin cups and press down firmly to form a crust layer. Place in the freezer to set while you make the filling.
2. Blend the filling
Drain the soaked cashews. In a high-speed blender or food processor, blend cashews, coconut milk, maple syrup, Biscoff spread, lemon juice, vanilla, and salt until completely smooth and creamy.
3. Assemble the cheesecakes
Pour the filling over the crusts, dividing evenly between the 12 cups. Tap the tray gently to level the tops.
4. Freeze
Freeze for at least 4 hours, or until firm. For best texture, let thaw at room temperature for 10–15 minutes before serving.
5. Add toppings
Drizzle with melted Biscoff spread and sprinkle with crushed cookies before serving.
???? Nutrition (Per mini cheesecake, approx.)
- Calories: 260
- Fat: 18g
- Carbohydrates: 21g
- Sugar: 12g
- Protein: 4g
- Fiber: 1g
- Sodium: 80mg
???? Tips & Tricks
- Soften cashews quickly by soaking them in boiling water for 30 minutes if you’re in a rush.
- Use silicone muffin pans for easy removal, or freeze with liners and peel them off before serving.
- Add extra flair by swirling a bit of Biscoff spread into the filling before freezing.
- Craving crunch? Top with chopped toasted pecans or candied ginger.
- Store in the freezer for up to 1 month. Thaw slightly before enjoying for best texture.
✨ Something Extra from Me
For an elevated version, serve these cheesecakes with a dollop of coconut whipped cream and a dusting of cinnamon. If you’re hosting a holiday party or brunch, make them in mini tart pans or small glass jars for a stunning presentation.
Want to switch it up? Try a gingersnap crust or fold in a bit of espresso powder into the filling for a coffee-Biscoff twist. These are endlessly customizable while staying completely plant-based and indulgent.
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