Name: Mini Vegan Biscoff Cheesecakes
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Vegan
Ingredients: Biscoff biscuits; Dairy‑free butter or margarine; Dairy‑free whipping cream (e.g. Elmlea Plant-Based Double Alternative Cream); Dairy‑free cream cheese; Biscoff spread; Crumbled Biscoff biscuits; Melted Biscoff spread (optional, for drizzling); Extra whipped cream (optional); Whole Biscoff biscuits and crumbs (optional, for decoration)

Why You’ll Love This Recipe

These mini Biscoff cheesecakes are:

Vegan & dairy-free — no animal products, but all the creamy flavor
No-bake — hassle-free, no oven required
Dreamy texture — light and stable thanks to whipped vegan cream
Perfectly portioned — snackable minis, ideal for sharing or meal prep

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Base

Biscoff biscuits
Dairy‑free butter or margarine

Filling

Dairy‑free whipping cream (e.g. Elmlea Plant-Based Double Alternative Cream)
Dairy‑free cream cheese
Biscoff spread
Crumbled Biscoff biscuits

To finish (optional)

Melted Biscoff spread for drizzling
Extra whipped cream
Whole Biscoff biscuits and crumbs for decoration

directions

Make the base
- Crush Biscoff biscuits into fine crumbs.
- Melt dairy‑free butter and combine with crumbs.
- Press approx. 50 g of mixture into each muffin liner/pot; freeze.
Prepare filling
- Whip dairy‑free cream and cream cheese until thick (about 5 min).
- Blend in crumbled biscuits and Biscoff spread.
- Pipe or spoon filling into chilled bases.
Add Biscoff swirl
- Pipe melted Biscoff spread over each cheesecake.
Chill and set
- Freeze for 4 hrs or overnight to firm.
- Optionally, thaw in fridge 1–2 hrs before serving.
Decorate
- Swirl extra whipped cream on top, then sprinkle crumbs and add a biscuit.

Servings and timing

Servings: 8 mini cheesecakes
Prep: 20 minutes
Chill time: 4 hours to overnight
Total time: approx. 4 hrs 20 minutes (or overnight)

Variations

Tiny bites: Make smaller cheesecakes by dividing into more liners.
Cocoa twist: Stir 1–2 tbsp cocoa powder into filling.
Nutty flair: Add chopped nuts (e.g., hazelnuts, almonds) on top.
Salted caramel: Drizzle vegan caramel alongside Biscoff spread.

storage/reheating

Storing: Keep refrigerated up to 3 days.
Freezing: Store in airtight container; thaw in fridge before serving.
Reheating: No reheating needed—serve chilled or room temp.

FAQs

1. What vegan cream works best?

Elmlea Plant-Based Double cream whips to firm peaks and holds shape. Other creams like coconut often underperform.

2. Can I use canned coconut cream?

Yes, if whipped until thick, though Elmlea yields a more stable result.

3. Which dairy-free cream cheese is recommended?

Violife, Sainsbury’s Free From, or Nush work well.

4. Do I need a piping bag?

No—spooning works fine, but piping gives a neater finish.

5. Can I make them gluten-free?

Use gluten-free speculoos biscuits if needed.

6. How do I prevent soggy bases?

Press bases firmly and freeze before filling to lock them in place.

7. Do these need to be stored in the freezer?

They can be eaten chilled from the fridge; freezer is just for faster setting.

8. How long before serving should I thaw?

Transfer from freezer to fridge for 1–2 hrs, then sit out 10 mins before enjoying.

9. Can I halve the recipe?

Yes—simply adjust quantities and make fewer cheesecakes.

10. Can I bake the base?

Optional—bake at 350 °F (175 °C) for 8–10 mins until golden, then cool before filling.

Conclusion

These mini vegan Biscoff cheesecakes are irresistibly creamy, conveniently individual-sized, and require minimal effort. Whether for parties, snacks, or everyday indulgence, they hit the sweet spot. Enjoy crafting these decadent bites!