These Mini Vegan Biscoff Cheesecakes are a delightful twist on the classic dessert. With a crunchy, “buttery” Biscoff biscuit base and a smooth, creamy filling, these mini cheesecakes come in adorable muffin liners or small jars, making them perfect for parties and special occasions.
Why Mini Biscoff Cheesecakes?
If you’ve been following my newsletter, you’ll know how much you all love a good cheesecake recipe! Every time I mention cheesecake, the open rates soar, so I couldn’t resist adding another variation to my ever-growing collection of no-bake cheesecakes. This time, I decided to make Mini Vegan Biscoff Cheesecakes—and they’re just as delicious as they are cute! These bite-sized treats are perfect for serving at a party or sharing with friends, offering the same rich flavor of Biscoff but in a fun, individual portion.
How to Make Mini Vegan Biscoff Cheesecakes:
I tried two methods for making these mini cheesecakes—both of which turned out just as charming.
- Cheesecake Pots in Small Jars: Using mini jam jars, I created these delightful cheesecake pots. They look incredibly cute and are perfect for individual servings. I filled the jars with the creamy filling, topped them with melted Biscoff spread, and added a sprinkle of biscuit crumbs. The combination of flavors and textures was absolutely dreamy!
- Muffin Tray with Paper Liners: I also made some in a traditional muffin tray using paper liners. While I considered investing in a removable-bottom muffin tray, I found that using paper liners worked perfectly. These mini cheesecakes were easy to remove, and the paper liner added an aesthetically pleasing touch. Plus, they’re easy to display and serve at a party!
Key Ingredients:
- Biscoff Biscuits: These biscuits form the base, giving the cheesecake its signature “buttery” flavor. They’re perfect for this no-bake cheesecake and provide a delicious crunch!
- Vegan Margarine: A spreadable vegan margarine is essential to help bind the base ingredients without making it too wet or crumbly.
- Vegan Cream Cheese: Violife’s cream cheese is my top choice for this recipe, as it provides the best texture and flavor.
- Icing Sugar: Just a bit of icing sugar adds the perfect amount of sweetness to balance the tangy cream cheese.
- Biscoff Spread: The smooth Biscoff spread is key for both the filling and the drizzle on top.
- Vegan Whipping Cream: The whipped cream helps give the cheesecake a light, creamy texture. I recommend Elmlea plant double cream or Oatly’s cream for the best results.
Making the Mini Vegan Biscoff Cheesecakes:
Step 1: Start by preparing your base. Either line a muffin tray with 8 paper liners or have 8 small jars ready to fill.
Step 2: Crush 265g of Biscoff biscuits into fine crumbs using a food processor or rolling pin. Melt 80g of vegan margarine and combine it with the crumbs. Mix until the crumbs are evenly coated.
Step 3: Spoon the biscuit mixture into your muffin liners or jars and press it firmly into place. Chill in the fridge while you prepare the filling.
Step 4: For the filling, mix 265g of vegan cream cheese, 130g of smooth Biscoff spread, and 50g of icing sugar until smooth.
Step 5: Add 100ml of vegan whipping cream and whisk until the mixture thickens and holds its shape.
Step 6: Divide the filling evenly between your muffin cups or jars. Smooth it out with a spoon and return the cheesecakes to the fridge to chill for at least 12 hours.
Step 7: Once set, remove the cheesecakes from the fridge. If using muffin liners, carefully peel them away. Top with extra Biscoff spread, crushed biscuits, or whipped cream for a final touch.
Tips for Success:
- Storage: Store these mini cheesecakes in an airtight container in the fridge for up to 4 days. If you’re using jars, just secure the lids for freshness.
- Freezing: The muffin cup versions freeze well. Pop them in an airtight container or on a tray to freeze for up to 1 month. Let them defrost in the fridge overnight before serving.
- Troubleshooting: If your cheesecake filling doesn’t set properly, it may be because the cream wasn’t whipped long enough or the cream wasn’t suitable for whipping. Make sure to use a good vegan whipping cream and whisk until stiff peaks form.
More Dairy-Free Cheesecake Recipes You’ll Love:
If you love these mini Biscoff cheesecakes, why not try some of my other favorite dairy-free cheesecake recipes? Here are a few to get you started:
- Simple Vanilla Cheesecake with Digestive Biscuit Base
- Oreo Cheesecake with Oreo Base
- White Chocolate Cheesecake with Gingernut Base
- Strawberry Cheesecake
- Chocolate Egg Cheesecake
Ingredients & Equipment:
For the base:
- 265g Biscoff biscuits
- 80g vegan margarine (spreadable)
For the filling:
- 265g vegan cream cheese (softened)
- 130g smooth Biscoff spread
- 50g icing sugar
- 100ml vegan whipping cream
For the topping (optional):
- Whipped cream
- Extra Biscoff biscuits & crumbs
- Melted Biscoff spread
Tools:
- Food processor or rolling pin (for crushing the biscuits)
- Electric whisk or stand mixer
- Muffin tray or small jars
Enjoy these easy, mini vegan Biscoff cheesecakes! Perfect for a party or a sweet treat whenever you need one. Let me know how they turn out by leaving a comment below!