Looking for a cute, dairy-free dessert that’s perfect for parties or gatherings? These Mini Vegan Biscoff Cheesecakes are your answer! With a buttery, crunchy Biscoff biscuit base and a smooth, creamy vegan filling, these mini cheesecakes are as delicious as they are adorable. Whether made in mini jars or muffin cases, they’re an easy, no-bake treat that will impress at any event.
Why You’ll Love These Mini Vegan Biscoff Cheesecakes:
- Vegan & Dairy-Free: A creamy, dairy-free filling that rivals traditional cheesecakes.
- Mini & Cute: Small servings in jars or muffin cases, perfect for parties or gift-giving.
- No-Bake & Easy to Make: Simply prepare, chill, and enjoy! No baking required.
- Deliciously Addictive: The combination of Biscoff biscuits, smooth filling, and whipped cream is a match made in heaven.
How to Make Mini Vegan Biscoff Cheesecakes:
These mini vegan cheesecakes are simple to assemble and can be made in two ways: in small jars or muffin liners. Here’s how to prepare them:
Ingredients:
For the Base:
- 265g Biscoff biscuits
- 80g Vegan margarine (soft, spreadable type)
For the Filling:
- 265g Vegan cream cheese (softened; Violife is recommended for the best flavor)
- 130g Smooth Biscoff spread
- 50g Icing sugar
- 100ml Vegan whipping cream (Elmlea plant double or Oatly)
For the Topping:
- Extra whipped cream (optional)
- Biscoff biscuit crumbs
- Melted Biscoff spread (for drizzling)
Equipment:
- Muffin tray with 8 liners or 8 small jars
- Food processor or blender (for crushing the biscuits)
- Electric whisk or stand mixer (for whipping the cream)
Instructions:
Step 1: Prepare the Base
- Line a muffin tray with 8 muffin liners or prepare 8 small jars.
- Crush the Biscoff biscuits into fine crumbs using a food processor, blender, or rolling pin.
- Melt the vegan margarine and let it cool for a minute.
- Combine the melted margarine with the biscuit crumbs and mix well until evenly coated.
- Divide the biscuit mixture between your muffin liners or jars and press firmly into place. Chill them in the fridge while you prepare the filling.
Step 2: Prepare the Filling
- In a large bowl, combine the softened vegan cream cheese, smooth Biscoff spread, and icing sugar. Mix until smooth using a wooden spoon.
- Add the vegan whipping cream and whisk using an electric whisk or stand mixer until the mixture thickens and holds its shape.
- Divide the creamy filling between your muffin cups or jars, smoothing it out with a spoon. Refrigerate for at least 12 hours (overnight works best).
Step 3: Top & Serve
- Once the cheesecakes are chilled and set, remove them from the fridge.
- If using muffin cups, carefully remove the paper liners.
- Top the cheesecakes with extra whipped cream, Biscoff crumbs, and a drizzle of melted Biscoff spread for an extra indulgent touch.
Tips & FAQ:
How long do Mini Vegan Biscoff Cheesecakes last? These cheesecakes can be kept in an airtight container in the fridge for up to 4 days.
Can I freeze them? Yes, the muffin-style cheesecakes can be frozen for up to 1 month. Store them in an airtight container or freezer bag. To thaw, place them in the fridge overnight.
Why didn’t my cheesecake filling set properly? Ensure you use a whipping cream suitable for vegan whipping. Also, make sure to whip the cream thoroughly until it holds its shape for the filling to set properly.
Conclusion:
These Mini Vegan Biscoff Cheesecakes are a must-try for anyone who loves the sweet, caramelized flavor of Biscoff. Whether you make them in jars or muffin cups, these mini treats are perfect for any occasion. Simple to prepare, irresistible in taste, and cute to boot—what’s not to love? Enjoy baking (and eating)!