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Vegan Biscoff Cheesecake Bites Recipe

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These Mini Vegan Biscoff Cheesecakes offer a creamy, dairy-free dessert bursting with the warm caramel flavors of Biscoff cookies. Using soaked cashews and coconut cream, these no-bake treats create a luscious cheesecake texture with a crunchy cookie base, making them perfect for vegan and dairy-free diets. Easy to prepare, they freeze overnight to set, delivering a delightful indulgence without compromising on plant-based ingredients.

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 the mixture is well combined into a crumbly, sticky texture suitable for forming a base.
  2. Form the base: Press the cookie mixture firmly into the bottoms of mini cheesecake pans or muffin tins, creating an even layer. Set aside to keep firm as you prepare the filling.
  3. Prepare the filling: Drain and rinse the soaked cashews thoroughly. Place them into a high-speed blender or food processor along with the coconut cream, maple syrup, vanilla extract, lemon juice, and a pinch of salt.
  4. Blend until smooth: Blend the mixture until completely smooth and creamy, ensuring there are no lumps for a perfect cheesecake texture.
  5. Add optional flavor: If using, add the Biscoff cookie spread to the filling and blend again briefly to fully incorporate the extra cookie flavor throughout the filling.
  6. Assemble cheesecakes: Spoon the creamy cashew mixture evenly into the prepared cookie crusts and smooth the tops with a spatula for a neat finish.
  7. Freeze to set: Place the assembled mini cheesecakes in the freezer for at least 4 hours, or preferably overnight, to allow them to firm up completely.
  8. Serve: When ready, remove the cheesecakes from the freezer and let them thaw for 5-10 minutes before serving to enjoy a perfect soft and creamy texture.

Notes

  • Soaking cashews for at least 4 hours (or overnight) is essential to achieve a smooth, creamy filling without any grittiness.
  • Using melted coconut oil in the crust helps bind the cookie crumbs and keeps the base firm.
  • The optional Biscoff cookie spread intensifies the signature flavor, but you can omit it if unavailable.
  • These cheesecakes should be kept frozen until shortly before serving; refreeze leftovers promptly.
  • You can substitute maple syrup with agave nectar or another liquid sweetener to adjust sweetness to your preference.

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