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

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

Ingredients

Scale

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.

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.

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!

Find it online: https://chocotune.com/the-ultimate-guide-to-mini-vegan-biscoff-cheesecakes-a-no-bake-dream-dessert/