Mini Vegan Biscoff Cheesecakes
User Reviews
5
15 reviews
Excellent
Mini Vegan Biscoff Cheesecakes
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Mini dairy-free Biscoff cheesecakes that can be made in cheesecake pots or muffin cases.
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Ingredients
Base:
- 265 g Biscoff biscuits
- 80 g vegan margarine (the spreadable type, not the block)
Filling:
- 265 g cream cheese Use Violife for best flavour and texture, vegan; softened at room temperature
- 130 g Biscoff spread smooth
- 50 g icing sugar
- 100 ml vegan whipping cream (I recommend Elmlea plant double or Oatly)
To top:
- Whipped Cream optional, extra
- Biscoff biscuits and crumbs
- Biscoff spread melted
Instructions
For the base:
For the filling:
Notes
- Store leftover mini cheesecakes in an airtight container (or put the lid on the pots) in the fridge for up to 4 days.
Genuine Reviews
User Reviews
Overall Rating
5
15 reviews
Excellent
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