Description
A delightful no-bake treat combining creamy dairy-free filling with crunchy Biscoff bases—perfectly portioned as mini cheesecakes that are both indulgent and easy to make.
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)
Instructions
- 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.
- 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.
- Pipe melted Biscoff spread over each cheesecake.
- Freeze for 4 hrs or overnight to firm.
- Optionally, thaw in fridge 1–2 hrs before serving.
- Swirl extra whipped cream on top, then sprinkle crumbs and add a biscuit.
Notes
- Make smaller cheesecakes by dividing into more liners.
- Stir 1–2 tbsp cocoa powder into filling for a cocoa twist.
- Add chopped nuts (e.g., hazelnuts, almonds) on top for a nutty flair.
- Drizzle vegan caramel alongside Biscoff spread for a salted caramel variation.
- Press bases firmly and freeze before filling to prevent soggy bases.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: Approx. 220 kcal
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
