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
