Mini Biscoff Cheesecakes

Author: Nush

Mini Biscoff Cheesecakes

These perfectly bite-sized mini vegan Biscoff cheesecake tarts are such a treat for vegan dessert lovers. They’re a brilliant no-bake vegan dessert and so easy to make.

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To make this delicious no-bake vegan Biscoff cheesecake recipe, you’ll need a muffin tin lightly greased with vegan butter. Alternatively, if you want to make a large vegan cheesecake, you can make this recipe using a cake tin.

The base for this vegan Biscoff cheesecake recipe is simple crushed Lotus biscuits and melted vegan butter pressed into a tin. For extra indulgence, top the base with a dollop of Biscoff spread before covering the base with the cheesecake mixture if you want a soft centre for your cheesecakes.

The silky vegan cheesecake is made from a blend of vegan cream cheese, dairy-free cream and icing sugar, all topped off with a Biscoff sandwich cookie.

This indulgent vegan dessert is such a hit with kids and grown-ups alike.

Total Time: 2 hours 30 minutes

Servings: 8

Total Time: 2 hours 30 minutes

Servings: 8

Ingredients

Method

Ingredients

(Servings: 8)

  • 31.25 31.25 g Biscoff biscuits
  • 6.25 6.25 g dairy-free butter
  • 37.5 37.5 g Nush Natural Almond M*lk Spreadable Ch*ese
  • 16.25 16.25 ml dairy-free cream
  • 8.125 8.125 g icing sugar
  • Biscoff spread

Method

  1. Start by placing your biscuits into a food processor and blend into a fine crumb (alternatively, place your biscuits in a bag and crush them with a rolling pin). Once you have turned your biscuits into crumbs, place in a bowl and add the melted butter. Mix to form a large ball, if the mixture is too dry and not sticking together add more melted butter.
  2. Once you have your base mixture at the right consistency it’s time to start the construction of your cheesecake. Take your muffin tin and press a centimetre of the biscuit base into the bottom, pack it as tightly as you can. Once you’ve filled all the bases, place in the fridge. *Top tip – add an additional teaspoon of Biscoff spread in the middle of your base before placing them in the fridge*
  3. Whilst the bases set, in a large bowl, add in your almond spread and icing sugar and whip for about 4-5 minutes until it stiffens. Then in a separate bowl place your cream and whip into a heavy foam-like consistency that is double the size…this will take a few minutes but stay patient!
  4. Now you’re ready to construct your vegan Biscoff cheesecakes. Place the cream cheese mixture on top of the biscuit base.
  5. Chill the cheesecake for at least two hours chilling time in the fridge to allow them to set before topping with a spoonful of Biscoff and a Biscoff sandwich cookie and enjoy.

Can’t get enough Biscoff recipes in your life? We’ve got you covered!

Here are 13 of our all-time favourite vegan Biscoff recipes

Written by

Nush

Nush

Nush is the creator of the UK's first range of fermented dairy-free almond yoghurts, cheese spreads & delicious dessert pots.

nushfoods.co.uk/

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