Ingredients
Scale
- 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