If you’re craving a rich, creamy dessert without dairy, these Mini Vegan Biscoff Cheesecakes hit every sweet spot. They’re elegantly portioned, irresistibly flavored with Biscoff, and easy to prep ahead of time. Perfect for summer gatherings when it’s too hot to bake—or cozy winter indulgence. With the irresistible flavor of cookie butter and a velvety vegan filling, this no-bake dessert is a crowd-pleaser.
Why You’ll Love These Mini Vegan Biscoff Cheesecakes
- Totally dairy-free and vegan yet lush and creamy
- Mini format makes them ideal for portion control and presentation
- No oven required, perfect for warm weather
- Just 8 simple ingredients
- Completely customizable—add toppings like fruit, nuts, or caramel
Ingredients (4 Mini Cheesecakes)
For the Base
- 265 g Biscoff biscuits
- 80 g vegan margarine, melted
For the Filling
- 265 g vegan cream cheese (Violife recommended), softened
- 130 g smooth Biscoff spread
- 50 g icing sugar
- 100 ml vegan whipping cream (e.g. Elmlea or Oatly)
For the Topping (optional)
- Extra vegan whipped cream
- Whole Biscoff biscuits and crumbs
- A drizzle of melted Biscoff spread
Step-by-Step Instructions
1. Prepare the Base
- Line four small jars or muffin tins with liners.
- Crush Biscoff biscuits finely using a food processor or rolling pin.
- Melt margarine, cool slightly, then stir into crumbs.
- Press mixture firmly into the bottom of jars or liners.
- Chill while you prepare the filling.
2. Make the Cheesecake Filling
- Whisk together vegan cream cheese, Biscoff spread, and icing sugar until silky smooth.
- Add the vegan whipping cream and beat until the mixture thickens and holds shape—about 2–3 minutes.
- Distribute filling evenly into each base and level the tops.
- Chill for at least 12 hours to set fully.
3. Add Toppings and Serve
- Remove liners (if using).
- Top each cheesecake with vegan whipped cream, additional Biscoff crumbs, and a drizzle of melted Biscoff spread.
- Serve chilled for best texture.
Tips for Perfect Results
- Use room-temp cream cheese to prevent lumps.
- Don’t rush the chill—12 hours is essential for texture.
- Gently warm Biscoff spread if thick before drizzling.
- For clean removal, chill cheesecakes in a freezer for 10 minutes before taking out of liners.
Variations to Try
- Fruit-topped version: Add a berry compote or sliced bananas.
- Salted caramel twist: Drizzle vegan salted caramel sauce before the final chill.
- Nutty crunch: Sprinkle chopped nuts or coconut flakes on top.
- Miniature pies: Use graham cracker bases for a different twist.
Serving Suggestions
These mini cheesecakes are ideal for:
- Dinner parties as elegant individual desserts
- Summer potlucks—handy to serve, easy to transport
- Special occasions—birthdays, Mother’s Day, Valentine’s Day
- Afternoon treats with coffee or tea
Storage & Make-Ahead
- Refrigerator: Store covered for up to 5 days—filling stays creamy and fresh.
- Freezer: Freeze for up to a month; thaw in the fridge overnight before topping.
- Make-ahead: Prepare bases and base-filling layer ahead, then whip cream topping just before serving.
Final Thoughts
With minimal effort, these Mini Vegan Biscoff Cheesecakes deliver a gourmet experience in a cup. They’re creamy, flavorful, and refined—ideal for impressing guests or treating yourself. And best of all, they’re completely dairy-free and vegan, making them inclusive and satisfying. Whether it’s summer or winter, they’ll be the star of any dessert table.
Mini Vegan Biscoff Cheesecakes
Indulge in these mini dairy-free Biscoff cheesecakes—creamy, no-bake, and perfect for any season. Just 8 ingredients and 12-hour chill time!
Servings 4
Ingredients
For the Base
- 265 g Biscoff biscuits
- 80 g vegan margarine melted
For the Filling
- 265 g vegan cream cheese Violife recommended, softened
- 130 g smooth Biscoff spread
- 50 g icing sugar
- 100 ml vegan whipping cream e.g. Elmlea or Oatly
For the Topping (optional)
- Extra vegan whipped cream
- Whole Biscoff biscuits and crumbs
- A drizzle of melted Biscoff spread
Instructions
Prepare the Base
- Line four small jars or muffin tins with liners.
- Crush Biscoff biscuits finely using a food processor or rolling pin.
- Melt margarine, cool slightly, then stir into crumbs.
- Press mixture firmly into the bottom of jars or liners.
- Chill while you prepare the filling.
Make the Cheesecake Filling
- Whisk together vegan cream cheese, Biscoff spread, and icing sugar until silky smooth.
- Add the vegan whipping cream and beat until the mixture thickens and holds shape—about 2–3 minutes.
- Distribute filling evenly into each base and level the tops.
- Chill for at least 12 hours to set fully.
Add Toppings and Serve
- Remove liners (if using).
- Top each cheesecake with vegan whipped cream, additional Biscoff crumbs, and a drizzle of melted Biscoff spread.
- Serve chilled for best texture.
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