5.0 from 15 votes
Mini Vegan Biscoff Cheesecakes
Mini dairy-free Biscoff cheesecakes that can be made in cheesecake pots or muffin cases.
Prep Time
20 mins
Additional Time
12 hrs
Servings: 8 mini cheesecakes
Calories: 479 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
Base:
- 265 g Biscoff biscuits
- 80 g vegan margarine (the spreadable type, not the block)
Filling:
- 265 g Vegan cream cheese, softened at room temperature (Use Violife for best flavour and texture)
- 130 g smooth Biscoff spread
- 50 g icing sugar
- 100 ml vegan whipping cream (I recommend Elmlea plant double or Oatly)
To top:
- Extra whipped cream (optional)
- Biscoff biscuits and crumbs
- Melted Biscoff spread
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.