Name: Mini Vegan Biscoff Cheesecakes
Prep time: PT-487334H5M
Total time: PT-487334H5M
Cuisine: Vegan
Ingredients: 1 cup Biscoff cookies (or any other similar speculoos-style cookies); 1/4 cup melted coconut oil; 1 1/2 cups soaked cashews (soaked for at least 4 hours or overnight); 1/4 cup coconut milk (full-fat works best); 1/4 cup maple syrup (or your preferred sweetener); 1 tbsp lemon juice; 1 tsp vanilla extract; Pinch of salt; 1/4 cup Biscoff spread (optional, for added flavor)

Why You’ll Love This Recipe

These Mini Vegan Biscoff Cheesecakes are the perfect balance of sweet, creamy, and crunchy. The rich and velvety filling paired with the crumbly, buttery cookie crust creates a mouthwatering combination that will have everyone coming back for more. They’re also simple to prepare, and with their individual portions, they are perfect for sharing at parties, gatherings, or even as a personal treat.

Whether you’re vegan or just looking for a dairy-free alternative, this recipe doesn’t compromise on flavor, making it a go-to for everyone.

Mini Vegan Biscoff Cheesecakes

Ingredients

1 cup Biscoff cookies (or any other similar speculoos-style cookies)
1/4 cup melted coconut oil
1 1/2 cups soaked cashews (soaked for at least 4 hours or overnight)
1/4 cup coconut milk (full-fat works best)
1/4 cup maple syrup (or your preferred sweetener)
1 tbsp lemon juice
1 tsp vanilla extract
Pinch of salt
1/4 cup Biscoff spread (optional, for added flavor)

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

Directions

Start by preparing the crust: Add the Biscoff cookies to a food processor and blend until they form fine crumbs. Add the melted coconut oil and pulse until well combined. Press the mixture into the bottoms of mini cheesecake pans (or cupcake tins lined with paper liners) to form a compact crust. Place the pans in the refrigerator to set while you make the filling.
For the cheesecake filling: Drain and rinse the soaked cashews. Add the cashews to a high-speed blender along with the coconut milk, maple syrup, lemon juice, vanilla extract, and a pinch of salt. Blend until smooth and creamy, scraping down the sides as necessary.
Once the mixture is creamy and thick, divide it evenly over the crusts in the pans. Optionally, swirl in some Biscoff spread for an extra layer of flavor.
Place the cheesecakes in the freezer for at least 4 hours, or until firm.
Once set, carefully remove the cheesecakes from the pans and let them thaw for about 10-15 minutes before serving. Enjoy your creamy, vegan treat!

Servings and Timing

Servings: This recipe makes approximately 6-8 mini cheesecakes, depending on the size of the pans used.
Preparation Time: 15-20 minutes
Freezing Time: 4 hours
Total Time: 4 hours 15-20 minutes

Variations

Biscoff Cookie Crust: If you want a slightly different texture, you can use graham crackers or vegan digestive biscuits instead of Biscoff cookies for the crust.
Chocolate Drizzle: Add a rich chocolate drizzle on top for an extra decadent touch.
Flavored Toppings: Try topping the cheesecakes with fresh fruit like berries or a dollop of coconut whipped cream for added freshness.
Nut-Free Option: Replace the cashews with silken tofu for a nut-free version of this cheesecake.

Storage/Reheating

Storage: Store these cheesecakes in an airtight container in the freezer for up to 2 weeks.
Reheating: These cheesecakes are best enjoyed chilled or at room temperature. Let them thaw for 10-15 minutes before serving for the best texture.

FAQs

1. Can I make this recipe without a high-speed blender?

If you don’t have a high-speed blender, you can use a food processor to blend the cashews, but you may need to process it longer to achieve a smooth consistency.

2. Can I make the crust ahead of time?

Yes, you can prepare the crust ahead of time and store it in the refrigerator until you’re ready to assemble the cheesecakes.

3. Is there a substitute for coconut milk?

You can substitute the coconut milk with any plant-based milk, though full-fat coconut milk gives the creamiest texture. Almond milk or oat milk work as well, though the texture may vary slightly.

4. How long do the cheesecakes need to freeze?

They need to freeze for at least 4 hours to set properly, but they can stay in the freezer longer if needed.

5. Can I use other cookies for the crust?

Yes, you can use any cookie of your choice, such as Oreos, graham crackers, or even shortbread. Just ensure they’re vegan if that’s a concern.

6. Can I make these without Biscoff spread?

Yes, the Biscoff spread is optional. The cheesecake still tastes delicious without it, but adding it will give an extra burst of flavor.

7. How do I know when the cheesecakes are ready to serve?

Once the cheesecakes have set in the freezer for at least 4 hours, they should be firm to the touch and easy to remove from the pans.

8. Can I double the recipe?

Yes, you can easily double the recipe to make more cheesecakes. Just adjust the crust and filling ingredients accordingly and use a larger pan if needed.

9. Can I use a regular cake pan instead of mini cheesecake pans?

Yes, you can use a regular springform pan for a larger cheesecake. Just increase the freezing time to ensure it sets fully.

10. Can I add more sweetener if I prefer a sweeter cheesecake?

Yes, if you prefer a sweeter cheesecake, feel free to add more maple syrup or your preferred sweetener to taste.

Conclusion

These Mini Vegan Biscoff Cheesecakes are the ideal treat for those craving a sweet, creamy dessert that doesn’t compromise on flavor. Whether you’re vegan or simply looking for a delicious dairy-free option, these cheesecakes are guaranteed to impress. With their rich filling and crunchy Biscoff crust, you’ll love every bite of this simple yet indulgent dessert!