Description
Creamy mini vegan Biscoff cheesecakes deliver luxurious comfort without dairy or eggs. Crumbly cookie crusts and silky cashew filling create irresistible dessert magic for plant-based sweet lovers who crave indulgent treats.
Ingredients
Scale
Cheesecake Base:
- 1 cup graham crackers, crushed
- 4 tbsp vegan butter, melted
- 2 tbsp brown sugar
Cheesecake Filling:
- 2 cups raw cashews, soaked
- 1/2 cup coconut cream
- 1/3 cup maple syrup
- 1/4 cup lemon juice
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
Biscoff Topping:
- 10 biscoff cookies, crushed
- 4 tbsp biscoff spread
- 2 tbsp vegan whipped cream
Additional Ingredients:
- 1/4 tsp salt
- 2 tbsp water
- 1 tbsp cornstarch
Instructions
- Drain and rinse soaked cashews thoroughly, ensuring no residual water remains.
- Pulse graham crackers in a food processor until finely ground, creating a sandy texture.
- Mix crushed graham crackers with melted vegan butter and brown sugar until mixture resembles wet sand.
- Press crumb mixture firmly into the bottom of mini silicone molds or cupcake liners, creating an even base layer.
- Refrigerate base for 15 minutes to allow it to set and firm up.
- Blend soaked cashews, coconut cream, maple syrup, lemon juice, melted coconut oil, vanilla extract, salt, water, and cornstarch in a high-speed blender until completely smooth and creamy.
- Pour cashew filling over chilled graham cracker bases, filling each mold about 3/4 full.
- Tap molds gently to remove any air bubbles and create a smooth surface.
- Freeze cheesecakes for 2-3 hours until completely solid.
- Crush biscoff cookies into fine crumbs using a food processor or rolling pin.
- Warm biscoff spread slightly to create a more spreadable consistency.
- Remove cheesecakes from freezer and unmold carefully.
- Spread biscoff spread over the top of each cheesecake.
- Sprinkle crushed biscoff cookies around the edges.
- Dollop vegan whipped cream in the center of each cheesecake.
- Allow cheesecakes to thaw for 10-15 minutes before serving for optimal texture.
Notes
- Soak cashews overnight for the smoothest, creamiest cheesecake filling that blends like silk.
- Use room temperature ingredients to ensure a perfectly smooth texture without lumps or graininess.
- Freeze the cheesecakes completely before adding toppings to prevent structural breakdown and maintain crisp edges.
- For gluten-free option, swap graham crackers with gluten-free alternatives like almond flour or oat-based cookies to accommodate dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 14g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg