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Vegan Biscoff Cheesecake Bites Recipe

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4.9 from 72 reviews

These Mini Vegan Biscoff Cheesecakes are luscious, creamy, and entirely plant-based. Crafted with a buttery speculoos cookie crust and a silky cashew-based filling sweetened with maple syrup and flavored with coconut cream and vanilla, these no-bake cheesecakes are perfect for a delicious vegan dessert or snack. Set in mini pans, they are easy to serve and make a delightful treat that combines the iconic warm spiced flavors of Biscoff with a rich, dairy-free creaminess.

Ingredients

Crust

  • 10 Biscoff cookies (or any other speculoos cookies)
  • 1 tablespoon melted coconut oil

Filling

  • 1 cup cashews (soaked in water for at least 4 hours)
  • 1/2 cup coconut cream
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • Pinch of salt
  • 1/4 cup Biscoff cookie spread (optional, for extra flavor)

Instructions

  1. Prepare the crust: In a food processor, blend the Biscoff cookies into fine crumbs. Add the melted coconut oil and pulse until well combined, creating a cohesive crust mixture.
  2. Form the crusts: Press the cookie mixture firmly and evenly into the bottoms of mini cheesecake pans or muffin tins to form a solid base. Set these aside while preparing the filling.
  3. Prepare the cashews: Drain and rinse the soaked cashews thoroughly. Place them into a high-speed blender or food processor.
  4. Make the filling: Add coconut cream, maple syrup, vanilla extract, lemon juice, and a pinch of salt to the cashews. Blend the mixture until completely smooth and creamy, ensuring a velvety texture.
  5. Add extra flavor (optional): If desired, incorporate the Biscoff cookie spread into the filling mixture and blend again until fully combined, enhancing the cheesecake’s signature taste.
  6. Fill the crusts: Spoon the creamy cashew filling into the prepared crusts, distributing it evenly and smoothing the tops with a spatula for a neat finish.
  7. Freeze to set: Place the filled mini cheesecake pans in the freezer and allow them to set for at least 4 hours, or preferably overnight, so they firm up properly.
  8. Serve: Once set, remove the cheesecakes from the freezer and let them thaw for 5-10 minutes at room temperature before serving, allowing the ideal texture and flavor to develop.

Notes

  • Soaking the cashews for at least 4 hours or overnight is crucial to achieve a creamy, smooth filling.
  • If you don’t have Biscoff cookies, any speculoos or spiced cookie can be used as a substitute.
  • The optional Biscoff cookie spread intensifies the flavor but can be omitted for a milder taste.
  • These cheesecakes are best enjoyed within 2-3 days if stored in the freezer, or within 1 day if thawed in the refrigerator.
  • For a nut-free version, consider using sunflower seed butter and soaked sunflower seeds, though this will change the flavor profile.

Find it online: https://mealoria.com/vegan-biscoff-cheesecake-bites-recipe/