Mini Vegan Biscoff Cheesecakes

Have you ever wanted a dessert that’s super creamy, tasty, and totally vegan? I felt like something was missing in my dessert world until I made these mini vegan Biscoff cheesecakes.

They’re so delicious—a perfect mix of caramel sweetness and creamy texture, with that awesome Biscoff flavor standing out. Let me tell you how I made these yummy treats in my kitchen.

Why Make Mini Vegan Biscoff Cheesecakes?

I’ve always loved desserts that come in small sizes. There’s something so fun about having a little cheesecake all to yourself, instead of cutting a slice from a big one.

Plus, these mini cheesecakes make it easy to keep track of portions (at least, that’s what I tell myself!). Not only are they cute, but they’re also really easy to make and perfect for impressing friends without the hassle of a full-sized cake.

When I found out how easy it was to make a dairy-free version of a classic Biscoff cheesecake, I couldn’t wait to try it. The result? A creamy, rich filling with a crunchy Biscoff crust—it’s a dessert that always wows people.

Ingredients You’ll Need

One of my favorite things about these cheesecakes is that the ingredients are simple, but they come together to make something amazing. Here’s what you’ll need:

• Biscoff cookies – These make the crust, and you’ll need to crush them into fine crumbs. The cookies have a nice caramel and spice flavor that makes the base so tasty.
• Vegan butter – Mix this with the cookie crumbs to make the crust. It helps hold everything together and adds a buttery taste.
• Raw cashews – Soaked, to make the creamy filling. Cashews are what make the filling smooth and rich, just like a real cheesecake.
• Coconut cream – This makes the filling extra creamy. It adds a smooth, rich consistency that works perfectly with the cashews.
• Maple syrup – A natural sweetener that adds just the right amount of sweetness. I love using maple syrup because it’s not too sweet and gives a nice flavor.
• Lemon juice – Adds that cheesecake tang we all love. It helps balance the richness with a bit of tartness.
• Biscoff spread – The star of the show! It’s mixed into the filling and drizzled on top for extra flavor.
• Vanilla extract – Adds a warm, sweet flavor that makes everything taste better.

How to Make Them

1. Making the Crust

First, crush the Biscoff cookies into fine crumbs. Mix them with melted vegan butter and press the mixture into the bottom of a silicone muffin tray.

The smell of the buttery Biscoff crumbs is amazing! After pressing the mixture down firmly, put it in the fridge to chill while you make the filling. Make sure to press the crumbs down well so the crust doesn’t fall apart later.

2. Making the Creamy Filling

The secret to a creamy filling is soaking the cashews first. I soaked them for at least 4 hours, but if you’re in a rush, soaking them in hot water for about an hour works too. Once they’re soaked, blend the cashews with coconut cream, lemon juice, maple syrup, and a big scoop of Biscoff spread until smooth.

Make sure to blend until there are no lumps left—you want it to be super silky. I usually stop a few times to scrape down the sides of the blender so everything gets mixed well. The end result should be so smooth and creamy that you might want to eat it straight from the blender!

3. Assembling and Chilling

Pour the creamy cashew mixture over the crust. Then, add an extra drizzle of Biscoff spread on top. Use a toothpick to swirl it around for a marbled effect—it looks really cool and tastes even better. Put the whole tray in the freezer for at least 2-3 hours to set.

These are great to make ahead of time—they’re perfect for dinner parties or whenever you want a quick dessert ready to go. The marbled Biscoff on top makes them look so fancy, and the different textures make every bite special.

4. Serving the Cheesecakes

Once they’re set, let the mini cheesecakes sit at room temperature for about 10-15 minutes before serving.

This helps them soften to the perfect creamy texture. Each bite is everything I wanted: rich, sweet, a little tangy, and full of that yummy Biscoff spice. The texture is so satisfying—creamy and smooth with a slightly crunchy base.

I like serving these with a small dollop of coconut whipped cream or even some crushed Biscoff cookies on top. They’re always a hit and never fail to impress.

Tips for the Perfect Mini Cheesecakes

• Use a silicone muffin tray: This makes it much easier to get the cheesecakes out once they’re set. You won’t have to struggle with them sticking, and silicone trays are so helpful for this.
• Don’t skip the soaking: Properly soaked cashews are the key to a creamy filling. It’s really worth the wait. If you’re short on time, hot water can help speed it up, but soaking longer gives the best texture.
• Get creative with toppings: I love swirling extra Biscoff on top, but you could also add crushed cookies or a sprinkle of sea salt for contrast. Fresh berries or a drizzle of dark chocolate would also be amazing if you want something extra special.

Why You Should Try This Recipe

These mini vegan Biscoff cheesecakes are perfect for parties or just to keep in your freezer for when you need a sweet treat.

They’re rich without being too heavy, and the mini size makes them great for sharing—or keeping all to yourself! Honestly, the mix of Biscoff and creamy cashew filling is something I can’t get enough of.

The flavors—the caramel from the Biscoff, the richness of the coconut cream, and the slight tang from the lemon juice—all come together to make these cheesecakes so satisfying.

If you love Biscoff like I do, you’ll want to make this recipe over and over. They’re easy to make, look great, and taste amazing.

Have you ever tried making a vegan cheesecake before? If not, these mini ones are a great place to start. I’d love to hear how they turn out for you—feel free to share your experience or any fun twists you add!

Maybe try a different nut butter or add a fruit topping for a fresh twist. Whatever you do, these mini cheesecakes are sure to become one of your favorite desserts!