These Mini Vegan Biscoff Cheesecakes are a perfect combination of creamy, decadent filling and a crunchy, flavorful Biscoff cookie crust. Not only are they dairy-free and vegan-friendly, but they also offer a sweet indulgence that’s surprisingly easy to make. Whether you’re vegan or not, these little cheesecakes are bound to become a favorite for anyone with a sweet tooth!
Why You’ll Love This Recipe
I love this recipe because it checks all the boxes for a delicious dessert—creamy, sweet, and satisfying. The rich coconut cream and cashews create a velvety filling, while the Biscoff cookies add that signature spiced crunch. Plus, it’s entirely plant-based, so I can enjoy it without any worries about dairy or animal products. The best part? They’re mini, making them perfect for portion control or sharing at a gathering. The combination of textures, flavors, and easy-to-make steps will definitely leave you wanting more!
Ingredients
For the crust:
12 Biscoff cookies (or speculoos cookies)
1/4 cup coconut oil, melted
For the filling:
1 cup raw cashews, soaked for at least 4 hours or overnight
1/2 cup coconut cream (or full-fat coconut milk)
1/3 cup maple syrup
1/4 cup Biscoff spread (Lotus Biscoff cookie butter)
1 teaspoon vanilla extract
Pinch of salt
For topping:
Additional Biscoff spread for drizzling
Crushed Biscoff cookies (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C).
To make the crust, crush the Biscoff cookies into fine crumbs. I like to use a food processor, but you can also place the cookies in a zip-top bag and crush them with a rolling pin.
Mix the cookie crumbs with the melted coconut oil until well combined.
Line a muffin tin with paper cupcake liners and spoon the mixture evenly into each liner. Press down firmly to form a crust.
Bake the crust for 8-10 minutes, or until slightly golden and set. Once done, let them cool while you prepare the filling.
In a high-speed blender or food processor, combine the soaked cashews, coconut cream, maple syrup, Biscoff spread, vanilla extract, and a pinch of salt. Blend until smooth and creamy, scraping down the sides as needed.
Spoon the filling over the cooled Biscoff cookie crusts, smoothing the tops with a spatula.
Place the cheesecakes in the freezer for at least 4 hours, or until firm.
Once set, drizzle additional Biscoff spread over the top and sprinkle with crushed Biscoff cookies if desired.
Before serving, remove the cheesecakes from the freezer about 10 minutes ahead for the best texture.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 25 minutes
Servings: 6 mini cheesecakes
Variations
If I’m in the mood to experiment, I sometimes change things up by:
Adding different toppings: Instead of Biscoff cookies, I’ll add some crushed pistachios, coconut flakes, or even fresh fruit on top for a fun twist.
Flavoring the filling: For a unique flavor profile, I’ll add a spoonful of peanut butter or almond butter to the filling for an extra layer of richness.
Using a different nut base: If I want a different flavor in the filling, I swap out cashews for macadamia nuts or almonds.
Storage/Reheating
I recommend storing these mini cheesecakes in the freezer until you’re ready to enjoy them. They can be kept in an airtight container for up to 2 weeks. Just be sure to allow them to sit at room temperature for 10 minutes before serving to get the best texture.
If you’re looking to store them for a few days before serving, the fridge will also work. However, freezing helps maintain the creamy texture and prevents them from getting too soft. I don’t recommend reheating them, as they are best enjoyed cold.
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FAQs
How long do I need to soak the cashews?
Soaking the cashews for at least 4 hours or overnight is important to get a smooth and creamy texture for the filling. I like to soak mine overnight, so they’re ready when I need them.
Can I make these cheesecakes ahead of time?
Yes! These mini cheesecakes are perfect for making ahead. After assembling, just freeze them and pull them out whenever you’re ready to serve. They store well in the freezer for up to 2 weeks.
Can I use a different cookie for the crust?
Absolutely! If I’m not in the mood for Biscoff cookies, I sometimes use graham crackers or another type of vegan cookie. Just keep in mind that the flavor might change depending on the cookie you choose.
Is there an alternative to coconut cream?
If coconut cream isn’t available, you can use full-fat coconut milk. Just be sure to shake the can well before using it so the fat and liquid combine.
Can I make these without maple syrup?
If I prefer a sugar-free option, I can replace the maple syrup with a liquid sweetener like agave syrup or stevia. Just adjust to taste.
Conclusion
These Mini Vegan Biscoff Cheesecakes are a true indulgence, offering a satisfying balance of creamy filling and crunchy cookie crust. They’re perfect for any occasion—whether you’re serving them at a dinner party or treating yourself to a special dessert. I love how easy they are to prepare and how versatile they can be with different toppings and variations. Once you try them, I’m sure they’ll become a go-to treat in your dessert repertoire!
📖 Recipe:
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Mini Vegan Biscoff Cheesecakes
- Total Time: 4 hours 25 minutes
- Yield: 6 mini cheesecakes
- Diet: Vegan
Description
Mini Vegan Biscoff Cheesecakes are a delicious, dairy-free dessert made with a creamy coconut and cashew filling, set on a spiced Biscoff cookie crust. These mini cheesecakes are perfect for vegan diets and offer a delightful balance of textures and flavors. Ideal for parties or individual servings, these easy-to-make cheesecakes are a must-try for anyone with a sweet tooth!
Ingredients
For the crust:
12 Biscoff cookies (or speculoos cookies)
1/4 cup coconut oil, melted
For the filling:
1 cup raw cashews, soaked for at least 4 hours or overnight
1/2 cup coconut cream (or full-fat coconut milk)
1/3 cup maple syrup
1/4 cup Biscoff spread (Lotus Biscoff cookie butter)
1 teaspoon vanilla extract
Pinch of salt
For topping:
Additional Biscoff spread for drizzling
Crushed Biscoff cookies (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- To make the crust, crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- Mix the cookie crumbs with the melted coconut oil until well combined.
- Line a muffin tin with paper cupcake liners and evenly spoon the mixture into each liner. Press firmly to form a crust.
- Bake the crust for 8-10 minutes, or until slightly golden and set. Allow to cool while you prepare the filling.
- In a high-speed blender or food processor, combine the soaked cashews, coconut cream, maple syrup, Biscoff spread, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
- Spoon the filling over the cooled crusts, smoothing the tops with a spatula.
- Place the cheesecakes in the freezer for at least 4 hours, or until firm.
- Once set, drizzle additional Biscoff spread over the top and sprinkle with crushed Biscoff cookies if desired.
- Before serving, remove the cheesecakes from the freezer about 10 minutes ahead for the best texture.
Notes
Soaking Cashews: Soak cashews for at least 4 hours, or preferably overnight, to achieve a smooth, creamy texture for the filling.
Storage: These mini cheesecakes can be stored in the freezer for up to 2 weeks. Before serving, let them sit at room temperature for 10 minutes for the best texture.
Variations: Experiment with toppings like crushed pistachios, coconut flakes, or fresh fruit. You can also add peanut or almond butter to the filling for extra flavor.
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 mini cheesecakes
- Calories: 290 kcal per cheesecake
