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Mini Vegan Biscoff Cheesecakes

Indulge in these quick and delicious mini vegan cheesecakes made with Biscoff cookies and a creamy filling, perfect for a sweet treat without the need to bake.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 12 pieces
Course: Dessert
Cuisine: Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 cup Biscoff cookies, crushed Use finely crushed for a better crust.
  • 1/4 cup coconut oil, melted
Filling Ingredients
  • 1 cup vegan cream cheese
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup non-dairy milk
  • Biscoff cookie crumbs, for topping For garnish.

Method
 

Preparation
  1. In a bowl, mix the crushed Biscoff cookies with melted coconut oil until well combined.
  2. Press the mixture into the bottom of mini cheesecake cups to form a crust.
  3. In another bowl, beat the vegan cream cheese, powdered sugar, vanilla extract, and non-dairy milk until smooth.
  4. Pour the cream cheese mixture over the crust in each cup.
  5. Refrigerate for at least 2 hours or until set.
  6. Top with additional Biscoff cookie crumbs before serving.

Notes

For best results, let the cheesecakes chill completely before serving to enhance texture. Store in the fridge for up to 5 days, or freeze for up to a month in an airtight container.