These mini vegan Biscoff cheesecakes are an adorable twist on the classic dessert. Featuring a crunchy, “buttery” biscuit base and a smooth, creamy filling, they’re prepared in muffin cases or small jars. Perfect for parties and special occasions, these bite-sized treats are as delightful as they are delicious!
INGREDIENTS
For the base:
- 265g Biscoff biscuits
- 80g vegan margarine (spreadable, not block)
For the filling:
- 265g vegan cream cheese, softened to room temperature (Violife recommended for best flavor and texture)
- 130g smooth Biscoff spread
- 50g icing sugar
- 100ml vegan whipping cream (Elmlea Plant Double or Oatly recommended)
For the topping (optional):
- Extra whipped cream
- Biscoff biscuits and crumbs
- Melted Biscoff spread
INSTRUCTIONS
Step 1: Prepare the base
- Line a muffin tray with 8 liners or set aside 8 small jars if making cheesecake pots.
- Crush the biscuits into fine crumbs using a food processor, blender, or rolling pin.
- Melt the margarine and let it cool slightly. Mix it with the biscuit crumbs in a large bowl until evenly coated.
- Press the mixture firmly into the muffin liners or jars to create the base. Refrigerate while you prepare the filling.
Step 2: Make the filling
- In a large bowl, mix the cream cheese, Biscoff spread, and icing sugar until smooth.
- Add the whipping cream and whisk using an electric mixer or stand mixer until thickened and able to hold its shape.
- Spoon the filling evenly over the prepared bases, smoothing it with a teaspoon.
Step 3: Chill and garnish
- Refrigerate the cheesecakes for 12 hours to set.
- If using muffin liners, carefully remove them before serving. Garnish with whipped cream, Biscoff spread, and biscuits, if desired.
Recipe Notes: Store leftover cheesecakes in an airtight container or sealed jars in the fridge for up to 4 days.
