Mini Vegan Biscoff Cheesecakes

Hey there, friends! I’ve got a treat for you today, and trust me, it’s one you’ll want to keep in your back pocket. These Mini Vegan Biscoff Cheesecakes are everything you could want in a dessert—smooth, creamy, and just the right amount of sweetness with that signature Biscoff flavor that we all know and love. Oh, and did I mention they’re vegan? Yep, dairy-free and totally delicious. So if you’re someone who loves desserts that are simple to make but still pack a punch, you’re going to be so happy you found this recipe!

If you’ve been a fan of Biscoff cookies for as long as I have (and let’s be honest, who isn’t?), you know that they’re perfect for pairing with just about anything. But when I decided to take my love for these cookies to the next level, I knew I needed to create something that would bring all the best elements of a cheesecake together with that iconic Biscoff flavor. And that’s exactly what these cheesecakes are—small, individual-sized bites of bliss that are guaranteed to impress.

Why You’ll Love These Mini Vegan Biscoff Cheesecakes

Before we get into the recipe, let me tell you why these mini cheesecakes are a game-changer. First off, they’re no-bake! That’s right, no oven involved. If you’re like me and the thought of turning on the oven when it’s already warm outside seems a little too much, this recipe is perfect. You can whip them up in no time and leave them to chill in the fridge while you go do other things. Super easy, right?

And don’t even get me started on the taste. The crust is made from Biscoff cookies, and the filling is a rich, velvety blend of cashews, coconut cream, and Biscoff spread. Every bite feels like a little hug of comfort and sweetness, but it’s all plant-based! It’s like the perfect balance of indulgence and feel-good eating. Plus, it’s one of those desserts that always gets compliments—everyone will want the recipe!

The Ingredients You’ll Need

So let’s get to it. Here’s everything you’ll need to make these Mini Vegan Biscoff Cheesecakes. I’m all about keeping things simple, and this recipe does just that. You probably have most of these ingredients already, and if not, they’re easy to find at your local grocery store. Let’s take a quick look:

For the Crust:

• 200g Biscoff biscuits (about 14-16 cookies)
• 50g melted coconut oil (or your favorite plant-based butter)

For the Cheesecake Filling:

• 200g soaked cashews (soak them for at least 4 hours or overnight)
• 1/2 cup coconut cream (or any thick plant-based cream)
• 1/4 cup maple syrup (or any other sweetener of your choice)
• 1 tsp vanilla extract
• 1/4 cup Biscoff spread (smooth)
• A pinch of salt (just a tiny bit, it helps balance the sweetness)

How to Make These Mini Vegan Biscoff Cheesecakes

Alright, are you ready to get started? I promise this is one of those recipes that doesn’t require a ton of skill or effort. You just need a bit of patience while the cheesecakes set in the fridge. The best part? You don’t even have to worry about baking anything. Let’s get those delicious mini cheesecakes ready!

Step 1: Make the Crust

Let’s start with the crust—this is the easiest part, I promise! Begin by crushing the Biscoff biscuits into fine crumbs. You can do this by popping them into a food processor and pulsing until they’re all broken down. If you don’t have a food processor, no worries—just place the cookies in a ziplock bag and smash them with a rolling pin. It’s a great stress reliever!

Once the cookies are crushed, transfer them into a bowl and pour in the melted coconut oil. Stir everything together until the crumbs are fully coated in the oil. This will help the crust stick together and give it that buttery texture, even though it’s dairy-free.

Now, grab your muffin tin or mini cheesecake pan and line it with cupcake liners. If you don’t have either of those, you can also use small silicone molds. Press the crust mixture firmly into the base of each liner, making sure it’s packed down tightly. Use the back of a spoon or your fingers to help flatten it out. Once it’s all pressed down, pop the pan into the fridge for about 10 minutes to firm it up while you prepare the filling.

Step 2: Blend the Cheesecake Filling

Now let’s move on to the most exciting part: the filling! In a blender or food processor, combine the soaked cashews, coconut cream, maple syrup, and vanilla extract. Blend everything on high until it’s completely smooth and creamy. This is where the magic happens, and you’ll be amazed at how thick and luscious the mixture gets.

Once the cashew mixture is smooth, add in the Biscoff spread and a pinch of salt. Blend again until everything is fully combined. At this point, the filling should be thick, but pourable—just the way you want it for a cheesecake.

Step 3: Assemble the Cheesecakes

Now for the fun part—assembling the mini cheesecakes! Take the crusts out of the fridge, and start spooning the creamy filling onto the top of each crust. Use a spatula or the back of a spoon to smooth the top so it’s nice and even. Don’t worry if it’s not perfect—these cheesecakes are meant to look homemade, and I think that’s what makes them even more charming!

Once all the filling is added, place the pan back into the fridge and let the cheesecakes set for about 3-4 hours. If you’ve got the time, letting them sit overnight will give them an even firmer texture. The longer they chill, the better they’ll be!

Step 4: Top Them Off

After your cheesecakes have set and are firm to the touch, it’s time to get creative with the toppings. You could drizzle a little extra Biscoff spread on top, crush some more Biscoff cookies and sprinkle them on, or even add a few fresh berries for a pop of color. This is where you can really make them your own. I love keeping it simple with just a drizzle of Biscoff spread, but feel free to experiment!

Step 5: Serve and Enjoy

Now comes the best part—eating them! Gently peel the cupcake liners away from the cheesecakes, and you’ll have individual-sized servings that are ready to enjoy. These mini cheesecakes are so creamy and satisfying, with that perfect blend of spice and sweetness from the Biscoff. It’s honestly hard to stop at just one!

Tips for the Best Mini Vegan Biscoff Cheesecakes

• Soaking Cashews: Don’t skip the soaking step for the cashews. It’s what makes the filling so smooth and creamy. If you’re in a rush, soak them in hot water for about 30 minutes, but for the best results, soak them overnight.
• Storage: These cheesecakes store beautifully in the fridge for up to 4 days, so they’re perfect for making ahead. You can also freeze them if you want to make a big batch and enjoy them later. Just make sure to let them thaw for a little while before serving.
• Toppings: Get creative with your toppings! A sprinkle of cinnamon, some coconut flakes, or even a little dusting of cocoa powder can make these mini cheesecakes look extra fancy.
• Make it Nut-Free: If you need to make this nut-free, try swapping out the cashews for soaked sunflower seeds or coconut cream (make sure to use the thick part of the coconut milk). The flavor will be slightly different, but still amazing!

Why I Keep Coming Back to This Recipe

I’ve made these Mini Vegan Biscoff Cheesecakes so many times now, and they never disappoint. They’re always a hit with friends and family, and they’ve become my go-to dessert for any gathering. Whether it’s a casual family dinner or a more formal event, these cheesecakes are always the first thing to go.

The best part? They’re so easy to make. No baking, no fuss, just a simple process that anyone can follow. I love how they look so fancy but are actually super simple to put together. Plus, the flavors are out of this world. You get that creamy cheesecake texture with the perfect amount of sweetness, all topped off with that beloved Biscoff cookie taste. What’s not to love?

Final Thoughts

If you’re looking for an easy, impressive dessert that’s both vegan and delicious, these Mini Vegan Biscoff Cheesecakes are for you. They’re perfect for anyone with a sweet tooth and are the kind of dessert that’ll make everyone ask for seconds. They’re rich, creamy, and full of flavor—and you’ll love how simple they are to make!

Give them a try, and I’d love to hear how they turn out for you. I’m sure you’ll be just as obsessed with them as I am. Happy baking (or should I say, chilling!), and enjoy every last bite!