The Ultimate Guide to Mini Vegan Biscoff Cheesecakes: A No-Bake Dream Dessert

If you’re on the hunt for a dessert that effortlessly combines rich, spiced caramel flavor with creamy indulgence—all while being completely plant-based—then your search ends here. Today, we’re diving deep into the world of Mini Vegan Biscoff Cheesecakes. These individual delights are more than just a treat; they are a celebration of texture and taste, featuring a buttery biscuit base, a velvety-smooth Biscoff-infused filling, and that iconic cookie crumble finish. Perfect for parties, a sophisticated dinner finale, or simply to satisfy a specific craving, these no-bake mini cheesecakes are about to become your new dessert obsession.

The magic of Mini Vegan Biscoff Cheesecakes lies in their simplicity and foolproof method. There’s no oven required, no water bath to fret over, and no risk of cracking. By preparing them in individual portions—be it elegant jars, chic glasses, or simple muffin cases—you create personal, perfectly-portioned desserts that are as visually stunning as they are delicious. Let’s explore why this recipe is a must-try and walk through every step to ensure your success.

Why You’ll Fall in Love with These Mini Vegan Biscoff Cheesecakes

• Unapologetically Vegan & Dairy-Free: Every component, from the base to the luxurious topping, is crafted without any animal products. This makes them inclusive and enjoyable for everyone, regardless of dietary preference.

• A No-Bake Wonder: The simplicity of a no-bake cheesecake cannot be overstated. It’s accessible to bakers of all levels and eliminates the stress of baking.

• Perfect Portion Control: Individual servings mean no messy slicing and guaranteed presentation perfection. They’re easy to serve and even easier to enjoy.

• The Biscoff Factor: Lotus Biscoff cookies and spread bring a unique, warm flavor profile of caramel, cinnamon, and speculoos spices that is utterly irresistible and universally loved.

• Make-Ahead Marvel: These cheesecakes require a solid chilling time, making them the ideal dessert to prepare a day in advance, freeing up your time for other preparations.

Deconstructing the Perfect Mini Vegan Biscoff Cheesecake: Ingredients Spotlight

Choosing the right ingredients is the secret to achieving that impeccable texture and deep, authentic Biscoff flavor in your Mini Vegan Biscoff Cheesecakes.

For the Base:

• Biscoff Biscuits (265g): The foundation of flavor. These crunchy, spiced cookies provide the signature taste from the very first bite.

• Vegan Margarine (80g): Opt for a spreadable vegan margarine (like Flora Plant or a similar tub spread), not a hard block. This melts and combines perfectly to create a base that holds together firmly yet crumbles beautifully when eaten.

For the Filling (The Heart of the Matter):

• Vegan Cream Cheese (265g): This is critical. For the best flavor and a smooth, non-gritty texture, I strongly recommend Violife Original Cream Cheese. It has a neutral, slightly tangy profile that mimics dairy cream cheese most closely and whips up beautifully. Allow it to soften fully at room temperature for easy mixing.

• Smooth Biscoff Spread (130g): This is where the deep, caramelized spice flavor infuses the filling. Smooth spread ensures a perfectly silky consistency.

• Icing Sugar (50g): Sweetens and slightly stabilizes the filling without any grittiness.

• Vegan Whipping Cream (100ml): The key to volume and a light, mousse-like texture. My top recommendations are Elmlea Plant Double or Oatly Whipping Cream. Both are formulated to whip up thick and hold their shape superbly. Ensure the cream is very cold before whipping.

For the Topping:
This is where you get creative! The classic trio is:

• Extra whipped vegan cream for a cloud-like finish.

• Crumbled Biscoff biscuits and fine crumbs for crunch.

• A generous drizzle of melted Biscoff spread for that final, decadent touch.

Step-by-Step Instructions for Flawless Mini Vegan Biscoff Cheesecakes

Equipment You’ll Need:

• Food processor, blender, or a zip-top bag and rolling pin (for crushing biscuits)

• Large mixing bowls

• Electric hand mixer or stand mixer

• Muffin tray & 8 liners OR 8 small glasses/jars (for a “cheesecake pot” style)

• Spatula

1. Crafting the Perfect Base:
Begin by lining your muffin tray with 8 liners, or have your 8 jars ready. Crush the Biscoff biscuits into fine, even crumbs. Melt the vegan margarine and allow it to cool slightly. In a bowl, combine the crumbs and melted margarine, mixing until every crumb is coated and the mixture resembles wet sand. Divide this mixture evenly among your chosen vessels. Use the bottom of a small glass or a spoon to press the crumbs down firmly and evenly. This compact base is essential for structural integrity. Place them in the refrigerator to set while you make the filling.

2. Mastering the Luxurious Filling:
In a large bowl, combine the softened vegan cream cheese, smooth Biscoff spread, and icing sugar. Beat with an electric mixer on medium speed until completely smooth, creamy, and lump-free. This initial step ensures no streaks of cream cheese remain.

Now, add the cold vegan whipping cream to the same bowl. Turn your mixer to medium-high speed and whip. Watch as the mixture transforms from liquidy to thick and voluminous. Stop when you have firm peaks—the mixture should hold its shape on the whisk. Be careful not to over-whip, as some vegan creams can become grainy if pushed too far.

3. Assembly and The All-Important Chill:
Remove your set bases from the fridge. Divide the thick filling evenly among them, using a spoon or piping bag for neatness. Smooth the tops with the back of a teaspoon or a small offset spatula. Now, for the most crucial step: the chill.

Place the assembled Mini Vegan Biscoff Cheesecakes carefully in the refrigerator. They need a minimum of 12 hours to set fully. This long, slow chill allows the fats to firm up perfectly, giving you a sliceable (or spoonable) texture that is firm yet impossibly creamy. Do not rush this step.

4. The Grand Finale: Topping & Serving:
After the long chill, your cheesecakes are ready for their crown. If using muffin liners, gently peel them away. Now, unleash your creativity: pipe or dollop on some extra whipped vegan cream, sprinkle generously with Biscoff biscuit crumbs and pieces, and finish with artistic drizzles of melted Biscoff spread. The contrast of the smooth filling, crunchy crumbs, and gooey spread is pure heaven.

Pro Tips & Recipe Notes for Guaranteed Success

• Ingredient Temperatures Matter: Room-temperature cream cheese blends smoothly, while ice-cold whipping cream whips up best. Don’t skip this detail.

• Press the Base Firmly: A well-compacted base won’t crumble when you take a bite. Apply good pressure when forming it.

• The Whipping Point: Whip the filling until it is thick and holds stiff peaks, but stop as soon as you get there. Over-whipped vegan cream can separate.

• Patience is a Virtue: The 12-hour chill is non-negotiable for the perfect set. It’s the secret to a professional texture.

• Storage: Store any leftovers (a rare occurrence!) in an airtight container in the fridge for up to 4 days. The bases may soften slightly over time but will still be delicious.

The Ultimate Guide to Mini Vegan Biscoff Cheesecakes: A No-Bake Dream Dessert

Print Recipe

These Mini Vegan Biscoff Cheesecakes are creamy, rich, and completely dairy-free! With a crunchy Biscoff base and a silky Biscoff cream filling, they’re perfect for parties, desserts, or when you want a sweet treat without baking. Make them in muffin liners or small jars — both look adorable and taste amazing. They also chill overnight, making them a great make-ahead dessert.

• Author: salah saloh

Ingredients

Scale 1x2x3x

Servings: 8 mini cheesecakes
Prep Time: 20 minutes
Chill Time: 12 hours
Cuisine: Vegan
Course: Dessert

For the Base

• 265 g Biscoff biscuits

• 80 g vegan margarine (spreadable, not block)

For the Filling

• 265 g vegan cream cheese, room temperature (Violife recommended)

• 130 g smooth Biscoff spread

• 50 g icing sugar

• 100 ml vegan whipping cream (Elmlea plant double or Oatly work well)

For Topping (Optional)

• Extra vegan whipped cream

• Biscoff biscuits or crumbs

• Melted Biscoff spread

Instructions

1. Make the Base

1. Line a muffin tray with 8 muffin liners, or prepare 8 small dessert jars.

2. Crush the Biscoff biscuits into fine crumbs using a food processor or a rolling pin.

3. Melt the vegan margarine and let it cool slightly.

4. Mix the melted margarine with the biscuit crumbs until fully coated.

5. Press the mixture firmly into the liners or jars to form the base.

6. Place in the fridge to chill while you make the filling.

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2. Make the Filling

1. In a large bowl, mix the vegan cream cheese, Biscoff spread, and icing sugar until smooth.

2. Add the vegan whipping cream.

3. Whisk with an electric mixer until the mixture becomes thick and holds its shape.

4. Divide the filling evenly over the chilled bases.

5. Smooth the tops with a spoon.

6. Chill in the fridge for 12 hours to firm up.

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3. Add the Toppings

1. If using muffin liners, gently peel them off once fully chilled.

2. Top with whipped cream, melted Biscoff spread, biscuit crumbs, or extra biscuits.

Notes

• Room-temperature cream cheese blends much more smoothly.

• Make sure the mixture is thick before filling the molds — this helps the cheesecakes hold their shape.

• For extra firmness, chill the cheesecakes overnight.

• If using jars, no need to remove them — just spoon and enjoy!

Nutritional Information (Per Serving)

*Percent Daily Values are based on a 2000 calorie diet.

Final Thoughts

In the realm of plant-based desserts, these Mini Vegan Biscoff Cheesecakes stand out as a true triumph. They masterfully prove that vegan baking can be every bit as indulgent, flavorful, and visually appealing as its traditional counterpart. The process—from crushing the biscuits to drizzling the final topping—is as enjoyable as eating them. Whether you’re a seasoned vegan baker or simply looking for a spectacular dessert to wow a crowd, this recipe delivers on every promise.

The beauty of these mini cheesecakes lies in their elegant simplicity and the guaranteed delight they bring with every spoonful. The deep, spiced warmth of the Biscoff, paired with the cool, creamy filling and crunchy base, creates a symphony of textures and tastes that is utterly unforgettable. So, gather your simple ingredients, embrace the no-bake ease, and prepare to be showered with compliments. Your journey to the perfect Mini Vegan Biscoff Cheesecakes starts now. Happy baking—or rather, happy chilling