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!
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.