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These No-Bake Biscoff Mini Cheesecakes are the perfect ‘make ahead’ dessert for Christmas. With just 5 ingredients, you can create a crisp Biscoff biscuit base topped with creamy, spiced speculoos cheesecake – easy, festive and utterly delicious!
If you’re looking for a simple yet show-stopping dessert this Christmas, these Biscoff Mini Cheesecakes are the answer. They combine a spiced Biscoff biscuit base, creamy cheesecake filling and indulgent toppings for a festive treat.
This recipe is practical and delicious! It’s completely vegan, requires no baking, and can be made ahead to save time.
The warm, spiced Biscoff flavour makes these mini cheesecakes perfect for Christmas. They’re fun to make, easy to serve in individual portions, and sure to impress your guests. Let’s get started!
Quick Links:
- The full recipe
- Why you’ll love this recipe
- Ingredients needed
- Step by step instructions with photos
- How to serve and store
- Success tips
- FAQs
- Other delicious recipes like this one
Here are some more simple prep-in-advance desserts that you will love! Try our French Chocolate Tart or individual Lotus Biscoff Tarts for a smooth dessert that is sure to impress.
If you’re looking for an indulgent treat, try our Easy Vegan Biscoff Tiramisu or the hugely popular Best Vegan Banoffee Pie!
Why you’ll love these Biscoff Mini Cheesecakes
Easy to make with minimal effort. This recipe keeps things simple. With no baking required and just five ingredients, you’ll have an impressive dessert without the fuss.
Bursting with festive flavour. The warming, spiced notes of Biscoff pair perfectly with the creamy cheesecake filling, making every bite a festive treat.
Perfect for making ahead. Prepare these no bake Biscoff cheesecakes the day before and let the fridge do the work. On the day, decorate quickly with whipped vegan cream and that’s it!
Vegan and dairy-free. Whether you’re catering for plant-based guests or simply looking to try something new, these cheesecakes are a crowd-pleasing option for everyone… and you won’t even know they are vegan!
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How to make these Biscoff Mini Cheesecakes
Ingredients for making Biscoff Mini Cheesecakes
Lotus Biscoff biscuits. You’ll need Lotus Biscoff biscuits or other vegan speculoos biscuits to make a Biscoff cookie crust and for decoration
Coconut oil. Melted so that it is a clear liquid.
Dairy-free cream. We used soya cream. If you get a whippable variety you can use it to decorate these cheesecakes too!
Dairy-free cream cheese. We have tried this recipe with both Violife and vegan Philadelphia, both work well.
Lotus Biscoff spread. Get the smooth variety of this cookie butter spread.
Substitutions and Variations
Swapping oil for butter. You can use vegan melted butter instead of coconut oil if you prefer. Use the same quantity.
A different cream? We have tested our cheesecakes with various vegan heavy cream (double cream) substitutes, including Alpro soya cream, Elmlea plant cream (made from fava beans) and Flora plant cream (made from lentil protein); all work well. We would not recommend using coconut cream for this recipe because it will likely impart a coconut flavour into your cheesecake.
Can’t get Biscoff? We use Biscoff speculoos biscuits and Biscoff cookie butter spread in this recipe for that unique warm, caramelised flavour of speculoos spice. If you cannot get the brand ‘Biscoff’ where you live, you could try using another brand of speculoos biscuit and smooth cookie butter spread.
Equipment
To make this Biscoff Mini Cheesecake no bake recipe as easy as possible, we recommend having this equipment:
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A deep muffin tin with removable bases and at least 6 holes. The holes of our tin measure 7.5cm (3”) in diameter and 4cm (1.5”) deep. Having the removable bases makes it ideal for individual desserts. If you have individual dessert tins or mini cheesecake pans in a similar size with removable bases you should be able to use these instead.
Could you use a regular muffin pan or one without removable bases? Yes, but you’d need to fully line each hole so that you can get the individual Biscoff cheesecake desserts out in one piece, so we’d recommend using muffin liners.
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Food processor. Or a high-speed blender capable of blending biscuits into crumbs.
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Electric hand whisk. For blending the cheesecake mixture together smoothly. You could also use a high speed blender.
Step-By-Step Instructions
Make sure to head to the recipe card below for the full recipe and instructions for how to make these individual Biscoff cheesecakes!
PREPARATION
STEP 1: Take the cream cheese out of the fridge 1 hour before making your cheesecakes, so that it can come up to room temperature and therefore blend more smoothly.
STEP 2: Line a deep muffin tin, with removable bases, with parchment paper at the bottom and around the sides
Tip: We used a muffin tin with holes that measure 7.5cm (3”) in diameter and 4cm (1.5”) deep.
STEP 3: Add the Biscoff cookies to a food processor and blitz briefly until broken down into fine crumbs. Add the melted coconut oil and blend again until combined.
STEP 4: Divide the biscuit base mixture between six of your deep muffin tin holes (or more if you are using smaller tins). Press the crumbs down firmly to create a smooth, firm base (the back of a spoon or the end of a rolling pin is good for this!).
MAKE THE FILLING
STEP 5: In a large mixing bowl, use an electric hand mixer to whisk the cream, cream cheese and 290g Biscoff spread until completely smooth.
STEP 6: Pour the cheesecake batter mixture on top of the biscuit bases you prepared earlier.
FINISH AND DECORATE
STEP 7: Place the cheesecakes in the freezer for at least 3 hours before removing them from the tins and decorating them.
STEP 8: To decorate, warm 100g smooth Biscoff spread in a small saucepan until it is a pourable consistency. Allow the melted cookie butter to cool for 10 minutes and then pour or drizzle it on top of the cheesecake. Put the cheesecakes in the fridge until you are ready to serve them.
Tip: You could cover the top of each cheesecake with Biscoff spread or drizzle the spread over the top in a zig-zag pattern.
STEP 9: On serving, decorate with vegan cream (whipped to stiff peaks) and a Biscoff biscuit or Biscoff cookie crumbs.
Tip: Vegan whipped cream, particularly vegan spray cream, tends to lose volume quite quickly so don’t be tempted to put the cream on too early as it may melt before serving (even in the fridge). Either add the cream straight before serving or omit the cream and just decorate with a Biscoff biscuit
Success tips for making Biscoff Mini Cheesecakes
Use room-temperature cream cheese. Bring the cream cheese to room temperature before blending the Biscoff cheesecake filling. This helps to prevent lumps and creates a silky-smooth and creamy texture filling.
Pack down the biscuit base firmly. Pack the biscuit crumbs tightly into the tin using the back of a spoon or the bottom of a glass. This helps to keep the cheesecake base sturdy.
Use tins with removable bases. Removeable bases make it much easier to pop out the cheesecakes neatly. Also, ensure that you line the tins with parchment paper.
Chill long enough. These mini speculoos cheesecakes need to be fully set before you attempt to get them out of the tins so freeze for at least three hours. This helps them to hold their shape.
Cool the Biscoff spread before drizzling. Warm the spread gently until pourable and then cool for around 10 minutes until it’s lukewarm but still has a pourable consistency. If it’s too hot, it may melt the top of the cheesecake.
How to Serve
From the fridge. Serve these mini cheesecakes straight from the fridge for the best texture.
What flavours pair well with these no bake mini Biscoff Cheesecakes? The flavour of Biscoff pairs beautifully with cream, chocolate and coffee so try decorating with a dollop of whipped vegan cream, grated dark chocolate and a side of espresso.
How to Store
To refrigerate. Store these cheesecakes in the fridge in an airtight container for up to 2 days.
To freeze. You can freeze these cheesecakes without the Biscoff spread decoration for up to 1 month in an airtight container. Once you’ve removed them from the tin, don’t let them defrost, get them straight back in the freezer again. When you are ready to serve them, defrost the cheesecakes in the fridge overnight, or until they have a soft enough texture to eat. Decorate the cheesecakes once defrosted.
FAQs
Can I make these Biscoff Mini Cheesecakes ahead of time?
Yes! The cheesecakes need at least 3 hours of chilling time in the freezer to set so making them a day or two in advance is ideal.
Store them in an airtight container in the fridge for 1-2 days or in the freezer, undecorated, for up to one month.
Add toppings just before serving for best results.
What can I use if I don’t have a tin with removable bases?
You can line a regular muffin tin with paper muffin liners/cases instead or use silicone muffin moulds. You won’t get the same sharp lines and smooth sides to your no bake cheesecake, and you’ll likely get more, smaller cheesecakes instead but they’ll still taste great!
Can I use different biscuits for the base?
Yes, you could use different vegan speculoos cookies or vegan digestive biscuits instead if you prefer, but they won’t have the signature spiced Biscoff flavour.
Can I freeze these cheesecakes?
Yes, you can freeze them without the toppings. Thaw in the fridge overnight before adding the decorations and then serving.
More Vegan Christmas Recipes
I hope you LOVE this mini Biscoff cheesecake recipe! Please share this recipe with someone you think will enjoy it too because it’s our goal to encourage as many people as possible to try plant-based eating. We’d be so grateful if you’d give this recipe a star rating below on the recipe card too, your feedback is invaluable.
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The Full Recipe:
No Bake Biscoff Mini Cheesecakes (Easy Recipe!)
Ingredients
For the biscuit bases:
- 200 g Biscoff biscuits
- 55 g coconut oil (melted)
For the cheesecake filling:
- 110 g vegan cream
- 360 g vegan cream cheese (at room temperature)
- 290 g smooth Biscoff spread
For the decoration:
- 100 g smooth Biscoff spread
- vegan cream (whipped)
- 50 g Biscoff biscuits (or 1 biscuit per mini cheesecake)
Equipment
- 1 Deep muffin pan with removable bases (with at least 6 holes) The holes of our tin measure 7.5cm (3”) in diameter and are 4cm (1.5”) deep.
- 1 Food Processor
- 1 Electric hand held whisk or high speed blender
Instructions
- PREPARE. Take the cream cheese out of fridge 1 hour before making your cheesecakes, so that it comes up to room temperature and will therefore blend more smoothly.
- You will need a deep muffin tin with removable bases for this recipe. The holes of our tin measure 7.5cm (3”) in diameter and are 4cm (1.5”) deep.Note: You could use six individual mini dessert tins or a regular-size muffin tin, as long as they have removable bases so that you can easily remove the cheesecakes. If you use a regular muffin tin you will likely end up with more than six cheesecakes, depending on the size of each muffin hole.
- Prepare 6 holes of your deep muffin tin by lining each hole with parchment paper on the bottom and around the sides.Tip: When lining a tin with parchment paper, we use spray oil to stick the paper to the tin and hold it in place.
- MAKE THE BISCUIT BASE. Add the biscuits for the base to a food processor and blitz briefly until broken down into crumbs. Add the melted coconut oil and blend again until combined.200 g Biscoff biscuits, 55 g coconut oil
- Divide the biscuit base mixture between six of your deep muffin tin holes (or more if you are using smaller tins). You want to press the biscuit crumbs down as well as you can so that the top is smooth and firm. We like to use the base of a drinking glass to press down the biscuit crumbs.
- MAKE THE CHEESECAKE FILLING. In a large mixing bowl, whisk the filling ingredients (cream, cream cheese and Biscoff spread) using an electric whisk until completely smooth and no lumps of cream cheese remain.110 g vegan cream, 360 g vegan cream cheese, 290 g smooth Biscoff spread
- Pour this mixture on top of the biscuit bases.
- CHILL. Place the cheesecakes in the freezer for at least 3 hours before removing them from the tins and decorating them.
- DECORATE. To decorate, warm 100g smooth Biscoff spread in a saucepan until it is a pourable consistency.100 g smooth Biscoff spread
- Let the Biscoff spread cool for 10 minutes and then drizzle it over the top of the cheesecakes in whatever pattern you like. If you are not serving straight away, then store the cheesecakes in the fridge until you are ready to serve.
- SERVE. Top with vegan whipped cream and a Biscoff biscuit on serving.vegan cream, 50 g Biscoff biscuits
Notes
Nutrition
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
