Description
These Mini Vegan Biscoff Cheesecakes are rich, creamy, and no-bake, made with a Biscoff cookie crust, silky Biscoff filling, and whipped coconut topping for the ultimate indulgent treat.
Ingredients
Scale
- 2 cups crushed Biscoff cookies
- 1/2 cup vegan butter, melted
- 1 1/2 cups vegan cream cheese
- 1/2 cup coconut cream
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup melted Biscoff spread
- Whole Biscoff cookies, for topping
Instructions
- Make space in your fridge or freezer for chilling the cheesecakes.
- Mix crushed Biscoff cookies with melted vegan butter until the texture resembles wet sand.
- Line a muffin tin with cupcake liners. Press the cookie mixture firmly into the bottom of each liner to form the crust.
- In a bowl, beat the vegan cream cheese, coconut cream, powdered sugar, vanilla extract, and melted Biscoff spread until smooth and fluffy.
- Spoon the filling over each crust, smooth the tops, and chill for at least 4 hours or overnight until set.
- Top each mini cheesecake with whipped coconut cream, a drizzle of Biscoff spread, and a whole Biscoff cookie before serving.
- Peel off the liners and enjoy these creamy, dreamy bites!
Notes
- For best results, chill coconut cream overnight before whipping.
- Use a cookie scoop for evenly portioned filling.
- You can freeze the cheesecakes for up to a month without toppings.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 310
- Sugar: 16g
- Sodium: 170mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan biscoff cheesecakes, mini cheesecakes, no-bake vegan dessert, dairy-free biscoff recipe