Looking for a deliciously easy dessert that will impress guests while fitting into your busy schedule? These Easy No-Bake Mini Vegan Biscoff Cheesecakes are just the treat to satisfy your sweet tooth without the fuss of baking.
These mini cheesecakes offer a delightful blend of creamy vegan goodness and caramelized cookie flavor. The Biscoff cookies add a crunchy base, supporting a rich and velvety cream cheese filling infused with even more Biscoff spread. Each bite is a delightful mix of sweet and slightly spiced, making this dessert truly special for any occasion.
Making this recipe brings several benefits: it’s incredibly simple and quick to whip up, it’s perfect for meal prep, and it will surely become a favorite with both vegan and non-vegan friends alike.
Why You’ll Love This Recipe
- Ready in just a few minutes
- Uses simple, pantry-friendly ingredients
- Perfect for satisfying a sweet craving
- Naturally vegan and dairy-free
Ingredients for Easy No-Bake Mini Vegan Biscoff Cheesecakes
- 1 cup Biscoff cookies, crushed
- 4 tablespoons coconut oil, melted
- 1 cup vegan cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup Biscoff spread
- Optional: crushed Biscoff cookies for topping
Step-by-Step Instructions for Easy No-Bake Mini Vegan Biscoff Cheesecakes
- Prepare the crust: In a bowl, combine the crushed Biscoff cookies with melted coconut oil. Mix until well combined.
- Press into cups: Spoon the mixture into mini cheesecake cups or silicone molds. Press down firmly to form a solid crust.
- Make the filling: In another bowl, beat the vegan cream cheese with powdered sugar, vanilla extract, and Biscoff spread until smooth and creamy.
- Fill the cups: Spoon the cream cheese mixture over the crusts, spreading it evenly.
- Chill: Place the filled cups in the refrigerator for at least 1 hour, or until they firm up.
- Serve: Once set, top with crushed Biscoff cookies if desired, and enjoy!
Tips for Success
- Crush the cookies finely for a more even crust.
- Let the cream cheese soften at room temperature for easier mixing.
- Use a spatula to smooth out the cheesecake filling for a beautiful finish.
Substitutions & Variations for Easy No-Bake Mini Vegan Biscoff Cheesecakes
To Make It Vegan/Gluten-Free: Use gluten-free Biscoff cookies. You can also substitute the coconut oil with vegan butter if needed.
Variations: Add a splash of almond or coconut extract for an extra flavor twist. You can also layer in some raspberry jam for a fruity contrast!
Storage Instructions for Easy No-Bake Mini Vegan Biscoff Cheesecakes
Refrigerator: Store any leftovers in an airtight container for up to 5 days.
Freezer: These cheesecakes will freeze well for up to 3 months. Just make sure to wrap them tightly!
Make-Ahead: You can prepare the crust and filling a day ahead, keeping them separate until you’re ready to combine.
Frequently Asked Questions about Easy No-Bake Mini Vegan Biscoff Cheesecakes
Can I use regular cream cheese instead of vegan?
Yes, if you’re not strictly vegan, regular cream cheese will work beautifully!
How long do these cheesecakes take to set?
They usually set well in about 1 to 2 hours in the refrigerator.
Can I make them without Biscoff cookies?
Absolutely! You can use any cookies you like for the crust, but keep in mind it will change the flavor profile.
Final Toughts
These Easy No-Bake Mini Vegan Biscoff Cheesecakes are not only simple to prepare but also a real crowd-pleaser. Perfect for busy nights or casual gatherings, they offer a sweet escape that everyone will love. Give this recipe a try, and don’t forget to leave a comment and a star rating to let us know how your cheesecakes turned out!
Print
Easy No-Bake Mini Vegan Biscoff Cheesecakes
Deliciously easy no-bake mini vegan cheesecakes with a crunchy Biscoff cookie base and creamy filling, perfect for any occasion.
- Total Time: 70 minutes
- Yield: 4 servings
Ingredients
- 1 cup Biscoff cookies, crushed
- 4 tablespoons coconut oil, melted
- 1 cup vegan cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup Biscoff spread
- Optional: crushed Biscoff cookies for topping
Instructions
- Combine crushed Biscoff cookies with melted coconut oil in a bowl until well mixed.
- Spoon the mixture into mini cheesecake cups or silicone molds and press down firmly to form a crust.
- In another bowl, beat vegan cream cheese with powdered sugar, vanilla extract, and Biscoff spread until smooth.
- Spoon the cream cheese mixture over the crusts, spreading evenly.
- Refrigerate for at least 1 hour until set.
- Top with crushed Biscoff cookies before serving, if desired.
Notes
Crush the cookies finely for a better crust texture. Let cream cheese soften for easier mixing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
- Diet: Vegan