Mini Vegan Biscoff Cheesecakes

There’s something magical about the combination of creamy cheesecake and the warm, spiced caramel flavor of Biscoff cookies that makes my taste buds dance with joy. When I first decided to create a vegan version of this beloved dessert, I wasn’t sure if I could capture the rich, indulgent texture of traditional cheesecake without dairy. But after numerous test batches (and happy taste testers!), I’m thrilled to share this perfected recipe for Mini Vegan Biscoff Cheesecakes that will impress vegans and non-vegans alike.

These individual-sized treats feature a buttery Biscoff cookie crust, a silky-smooth cheesecake filling infused with Biscoff spread, and a decadent Biscoff cookie butter topping. The best part? They’re completely dairy-free, egg-free, and can be prepared without turning on your oven! Whether you’re hosting a dinner party, need a special dessert for a celebration, or simply want to treat yourself to something delicious, these mini cheesecakes are guaranteed to be a hit.

Why You’ll Love This Recipe

Before diving into the ingredients and instructions, let me share why this recipe has become one of my absolute favorites:

Perfectly portioned: These mini cheesecakes are ideal for serving at gatherings or for controlling portion sizes.
No baking required: The entire recipe is no-bake, making it perfect for warm days or when your oven is occupied.
Simple ingredients: Despite being vegan, you won’t need hard-to-find specialty items.
Make-ahead friendly: These cheesecakes can be prepared up to three days in advance, making them perfect for planning ahead.
Customizable: While the Biscoff flavor is incredible, you can adapt this base recipe for countless flavor variations.
Crowd-pleasing: I’ve served these to many non-vegans who couldn’t believe they weren’t eating traditional cheesecake!

The History of Biscoff

Before we get to the recipe, let me share a quick note about the star ingredient. Lotus Biscoff cookies (speculoos) originated in Belgium and have been produced since 1932. These spiced shortcrust cookies gained international fame when they became the cookie of choice for many airlines. The distinctive caramelized flavor with notes of cinnamon, nutmeg, and ginger eventually led to the creation of Biscoff cookie butter spread in 2007, which has since become a cult favorite around the world.

Ingredients for Mini Vegan Biscoff Cheesecakes

Let’s gather everything we need to create these delectable treats:

For the Crust:

200g (about 25) Lotus Biscoff cookies
60g vegan butter, melted
Pinch of salt

For the Cheesecake Filling:

400g vegan cream cheese (I recommend Violife or Tofutti brands)
250g Biscoff spread (smooth variety)
120ml coconut cream (the thick part from the top of a refrigerated can of full-fat coconut milk)
100g powdered sugar
2 tsp vanilla extract
1 tbsp lemon juice
2 tsp agar-agar powder (or 1 tbsp vegan gelatin alternative)
60ml plant milk (almond or oat work well)

For the Topping:

100g Biscoff spread, melted
6 Biscoff cookies, crushed or whole for decoration
Optional: vegan whipped cream for serving

Equipment You’ll Need:

12-cup muffin tin
Cupcake liners
Food processor or blender
Mixing bowls
Electric mixer (hand or stand)
Silicone spatula
Small saucepan
Piping bag (optional, for decoration)

Nutritional Information

For those who are curious about the nutritional content of these treats, here’s a breakdown per serving (one mini cheesecake):

Nutrient	Amount per Serving
Calories	385
Total Fat	27g
Saturated Fat	11g
Trans Fat	0g
Cholesterol	0mg
Sodium	210mg
Total Carbohydrates	35g
Dietary Fiber	0.5g
Sugars	26g
Protein	3g
Calcium	40mg
Iron	1.2mg
Potassium	95mg

Note: Nutritional values are approximate and may vary based on specific brands used.

Detailed Instructions

Now, let’s walk through the process of creating these little slices of heaven:

Preparing the Crust

Line a 12-cup muffin tin with cupcake liners to make removal easier later.
Place the Biscoff cookies in a food processor and pulse until you have fine crumbs. If you don’t have a food processor, place the cookies in a sealed plastic bag and crush them with a rolling pin.
Transfer the cookie crumbs to a mixing bowl and add the melted vegan butter and a pinch of salt. Mix until the mixture resembles wet sand and holds together when pressed.
Divide the crust mixture evenly among the cupcake liners (about 1-1.5 tablespoons per cup). Use the bottom of a glass or measuring cup to press down firmly, creating a compact base.
Place the muffin tin in the refrigerator to chill while you prepare the filling.

Creating the Creamy Filling

In a small saucepan, combine the agar-agar powder and plant milk. Heat over medium-low heat, stirring constantly until the mixture comes to a simmer. Continue to simmer for about 2 minutes until the agar-agar is completely dissolved. Remove from heat and let it cool slightly (but not set).
In a large mixing bowl, beat the vegan cream cheese with an electric mixer until smooth and creamy.
Add the Biscoff spread and mix until fully incorporated. The mixture should be uniform in color with no streaks.
Add the coconut cream, powdered sugar, vanilla extract, and lemon juice. Beat on medium speed until the mixture is smooth and fully combined.
While mixing on low speed, slowly pour in the slightly cooled agar-agar mixture. Continue to mix until everything is well incorporated.
Take a moment to taste the filling (one of the perks of vegan baking – no raw eggs!). Adjust sweetness if needed by adding more powdered sugar, 1 tablespoon at a time.

Assembling the Cheesecakes

Remove the muffin tin with the prepared crusts from the refrigerator.
Carefully spoon or pipe the filling mixture into each crust-lined cup, filling them almost to the top (leave a little room for the topping).
Gently tap the muffin tin on the counter a few times to remove any air bubbles.
Return the tin to the refrigerator and chill for at least 4 hours, preferably overnight, until the filling is completely set.

Adding the Final Touches

Once the cheesecakes are set, melt the Biscoff spread for the topping. You can do this in the microwave in 20-second intervals, stirring between each, or in a small saucepan over low heat.
Spoon a layer of melted Biscoff spread over each cheesecake (about 1-2 teaspoons per cheesecake).
Top each mini cheesecake with either a whole Biscoff cookie standing upright or some crushed cookie pieces for decoration.
Return to the refrigerator for about 15-20 minutes to allow the topping to set.

Tips for Perfect Mini Vegan Biscoff Cheesecakes

Over my many batches of testing, I’ve discovered several tricks that help achieve the best results:

Temperature matters: Make sure your vegan cream cheese is at room temperature before beginning. This ensures a smooth, lump-free filling.
The coconut cream trick: Place your can of coconut milk in the refrigerator overnight to ensure the cream separates from the liquid. Use only the solid white part for this recipe.
The lemon secret: Don’t skip the lemon juice! It might seem odd in a sweet recipe, but it adds a subtle tanginess that mimics traditional cheesecake perfectly.
Setting agent options: Agar-agar is my preferred setting agent for vegan cheesecakes as it creates a firm but creamy texture. If you can’t find it, you can substitute with vegan gelatin alternatives, but you might need to adjust the quantity according to package instructions.
Patience is key: These cheesecakes need proper time to set. I recommend making them the day before you plan to serve them.
Storage wisdom: Keep these cheesecakes refrigerated and consume within 5 days for the best flavor and texture.

Common Issues and Solutions

Problem	Possible Cause	Solution
Filling won’t set properly	Agar-agar wasn’t fully activated	Ensure the agar-agar mixture comes to a simmer and cooks for at least 2 minutes
Crust is too crumbly	Not enough vegan butter or inadequate pressing	Add an extra tablespoon of melted vegan butter to the crust mixture and press down firmly
Filling has lumps	Cream cheese was too cold	Allow cream cheese to come to room temperature and beat thoroughly before adding other ingredients
Topping is too runny	Biscoff spread was overheated	Melt the spread just until fluid, not hot, and allow cheesecakes to chill after topping
Coconut flavor is noticeable	Coconut cream brand variation	Try a different brand of coconut cream or substitute with vegan heavy cream alternatives if available
Filling tastes too sweet	Individual sweetness preference	Reduce powdered sugar by 20-30g, or add an extra teaspoon of lemon juice to balance

Serving Suggestions

These mini cheesecakes are wonderful on their own, but here are some of my favorite ways to serve them for an extra special touch:

Add a dollop of vegan whipped cream on top just before serving
Serve with fresh berries on the side for a fruity contrast
Drizzle with a small amount of dark chocolate for a chocolate-Biscoff combination
Pair with a hot espresso or coffee for a delightful dessert experience
For special occasions, dust the plate with a little cocoa powder and add a mint leaf for an elegant presentation
Serve alongside a scoop of vegan vanilla ice cream for an indulgent dessert
Pair with a hot chai tea latte for complementary warm spice notes

Variations to Try

While the classic Biscoff flavor is divine, here are some variations you might enjoy:

Chocolate Biscoff

Add 3 tablespoons of cocoa powder to the filling and top with a chocolate ganache made from melted dark chocolate and coconut cream.

Salted Caramel

Add a pinch of sea salt to the Biscoff spread topping and drizzle with vegan salted caramel sauce.

Berry Swirl

Before the filling sets, swirl in 2-3 tablespoons of raspberry or strawberry jam for a fruity twist.

Coffee Infused

Add 1 tablespoon of instant espresso powder to the filling for a coffee-Biscoff combination that’s irresistible.

Cinnamon Boost

Add an extra 1/2 teaspoon of ground cinnamon to the filling to enhance the spiced notes.

Frequently Asked Questions

Q: Can I make this recipe gluten-free? A: Yes! You can use gluten-free speculoos-style cookies for the crust (several brands make them now), and ensure your vegan cream cheese is gluten-free. The Biscoff spread contains wheat, so you’d need to substitute it with a gluten-free cookie butter or consider a different flavor profile altogether.

Q: I don’t have a muffin tin. Can I make this as a full-sized cheesecake? A: Absolutely! Use a 9-inch springform pan instead. You’ll need to increase the setting time to at least 6-8 hours or overnight for best results.

Q: Can I freeze these mini cheesecakes? A: Yes, they freeze beautifully! Place them in an airtight container with parchment paper between layers and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Q: What’s the best vegan cream cheese to use? A: I’ve had great results with Violife, Tofutti, and Kite Hill brands. Each has a slightly different texture and taste, so you might want to experiment to find your favorite.

Q: I can’t find Biscoff spread. What can I substitute? A: Any cookie butter or speculoos spread will work. In a pinch, you could use creamy peanut butter mixed with 1-2 teaspoons of cinnamon and 1 tablespoon of brown sugar, although the flavor profile will be different.

Q: Why do you add lemon juice to the filling? A: Lemon juice adds a subtle tanginess that mimics the slight sour note in traditional cream cheese. It balances the sweetness and creates a more authentic cheesecake flavor.

Q: Can I reduce the sugar in this recipe? A: Yes, you can reduce the powdered sugar by up to one-third without significantly affecting the texture. However, keep in mind that the sweetness balances the tanginess of the vegan cream cheese.

Q: How can I tell when the cheesecakes are properly set? A: When properly set, the surface should be firm to a gentle touch, with just a slight jiggle in the center. If you’re unsure, it’s better to let them set longer rather than serving them too soon.

Q: My agar-agar clumped when I added it to the mixture. How can I prevent this? A: Always dissolve agar-agar in liquid and heat it before adding to your recipe. Sprinkling it directly into the cold filling can cause clumping.

Q: Can I use coconut oil instead of vegan butter in the crust? A: Yes, melted coconut oil works well as a substitute for vegan butter in the crust. Use the same amount as specified for the vegan butter.

Sustainability Tips

As someone who cares about our planet, I try to make my baking as eco-friendly as possible. Here are some sustainability tips for this recipe:

Choose vegan cream cheese in recyclable packaging
Buy Biscoff cookies in the larger packages to reduce packaging waste
Use reusable silicone muffin liners instead of disposable paper ones
Store leftovers in reusable containers rather than plastic wrap or foil
Compost any food scraps from the preparation process
Consider buying ingredients like coconut cream in bulk to reduce packaging

Final Thoughts

These Mini Vegan Biscoff Cheesecakes represent everything I love about vegan desserts – they’re indulgent, satisfying, and completely free from animal products without sacrificing flavor or texture. The rich, caramelized spice of the Biscoff cookies and spread creates a dessert that feels special enough for celebrations yet simple enough to make when you’re craving something sweet.

I’ve shared these with friends and family who follow all different diets, and they’re always met with rave reviews and requests for the recipe. The individual portions make them perfect for serving at gatherings, and their make-ahead nature means you can prepare them well in advance of your event.

Whether you’re a long-time vegan, new to plant-based eating, or simply curious about vegan desserts, I hope you’ll give these mini cheesecakes a try. They’ve become one of my signature desserts, and I’m confident they’ll become a favorite in your recipe collection too.

Remember, the key to these cheesecakes is patience – allowing proper time for setting will reward you with the perfect creamy texture. Enjoy the process of making them as much as the delicious result!

Q&A Section

Q: I’m new to vegan baking. Is this recipe suitable for beginners? A: Absolutely! While there are several steps, none of them require advanced techniques. The no-bake aspect makes it particularly beginner-friendly since you don’t need to worry about baking temperatures or times. Just follow the steps carefully, particularly when activating the agar-agar, and you’ll be fine.

Q: How important is it to use Biscoff brand specifically? A: Lotus Biscoff has a distinctive caramelized flavor that makes these cheesecakes special. However, any speculoos cookies and spread will work. The key is the caramelized, spiced flavor profile. Some stores carry generic or store-brand versions that are quite comparable.

Q: My family is allergic to coconut. Is there an alternative to coconut cream? A: Yes! You can substitute the coconut cream with vegan heavy cream alternatives, which are increasingly available in stores. Another option is to use cashew cream (blend 1 cup of soaked cashews with 1/4 cup water until very smooth). Each alternative will slightly alter the flavor profile, but the texture should remain creamy.

Q: Would this recipe work with other cookie flavors instead of Biscoff? A: Definitely! The technique remains the same regardless of the cookie type. Oreos, ginger snaps, graham crackers, or any crisp cookie would work well. Just adjust sweetness accordingly, as some cookies are sweeter than others.

Q: How far in advance can I make these for a party? A: These cheesecakes can be made up to three days in advance and stored in the refrigerator. If you need to prepare them earlier, I recommend freezing them (without the topping) for up to three months, then thawing in the refrigerator overnight and adding the topping the day of serving.

Why You’ll Love This Recipe

Before diving into the ingredients and instructions, let me share why this recipe has become one of my absolute favorites:

Perfectly portioned: These mini cheesecakes are ideal for serving at gatherings or for controlling portion sizes.
No baking required: The entire recipe is no-bake, making it perfect for warm days or when your oven is occupied.
Simple ingredients: Despite being vegan, you won’t need hard-to-find specialty items.
Make-ahead friendly: These cheesecakes can be prepared up to three days in advance, making them perfect for planning ahead.
Customizable: While the Biscoff flavor is incredible, you can adapt this base recipe for countless flavor variations.
Crowd-pleasing: I’ve served these to many non-vegans who couldn’t believe they weren’t eating traditional cheesecake!

The History of Biscoff