Mini Vegan Biscoff Cheesecake Recipe
These perfectly bite-sized mini vegan Biscoff cheesecake tarts are such a treat for vegan dessert lovers. They’re a brilliant no-bake vegan dessert and so easy to make.
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To make this delicious no-bake vegan Biscoff cheesecake recipe, you’ll need a muffin tin lightly greased with vegan butter. Alternatively, if you want to make a large vegan cheesecake, you can make this recipe using a cake tin.
The base for this vegan Biscoff cheesecake recipe is simple crushed Lotus biscuits and melted vegan butter pressed into a tin. For extra indulgence, top the base with a dollop of Biscoff spread before covering the base with the cheesecake mixture if you want a soft centre for your cheesecakes.
The silky vegan cheesecake is made from a blend of vegan cream cheese, dairy-free cream and icing sugar, all topped off with a Biscoff sandwich cookie.
This indulgent vegan dessert is such a hit with kids and grown-ups alike.
Total Time: 2 hours 30 minutes
Servings: 8
Rating:
Total Time: 2 hours 30 minutes
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- 31.25 31.25 g Biscoff biscuits
- 6.25 6.25 g dairy-free butter
- 37.5 37.5 g Nush Natural Almond M*lk Spreadable Ch*ese
- 16.25 16.25 ml dairy-free cream
- 8.125 8.125 g icing sugar
- Biscoff spread
Method
- Start by placing your biscuits into a food processor and blend into a fine crumb (alternatively, place your biscuits in a bag and crush them with a rolling pin). Once you have turned your biscuits into crumbs, place in a bowl and add the melted butter. Mix to form a large ball, if the mixture is too dry and not sticking together add more melted butter.
- Once you have your base mixture at the right consistency it’s time to start the construction of your cheesecake. Take your muffin tin and press a centimetre of the biscuit base into the bottom, pack it as tightly as you can. Once you’ve filled all the bases, place in the fridge. *Top tip – add an additional teaspoon of Biscoff spread in the middle of your base before placing them in the fridge*
- Whilst the bases set, in a large bowl, add in your almond spread and icing sugar and whip for about 4-5 minutes until it stiffens. Then in a separate bowl place your cream and whip into a heavy foam-like consistency that is double the size…this will take a few minutes but stay patient!
- Now you’re ready to construct your vegan Biscoff cheesecakes. Place the cream cheese mixture on top of the biscuit base.
- Chill the cheesecake for at least two hours chilling time in the fridge to allow them to set before topping with a spoonful of Biscoff and a Biscoff sandwich cookie and enjoy.
Can’t get enough Biscoff recipes in your life? We’ve got you covered!
Here are 13 of our all-time favourite vegan Biscoff recipes.
