No Bake Biscoff Cheesecake Cups (Only 4 Ingredients!)
These No Bake Biscoff Cheesecake Cups are creamy, indulgent, and effortlessly simple to make - perfect for Christmas or any occasion!
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Serves: 6
Calories: 850kcal
Ingredients
Cheesecake filling layer:
- 140 ml dairy free cream (*see note)
- 400 g dairy free cream cheese (at room temperature)
- 325 g smooth Biscoff spread
Biscuit layer:
- 200 g Biscoff biscuits (crumbled into pieces)
Decoration (optional):
- whipped dairy free cream (*see note)
- 50 g smooth Biscoff spread
- 50 g Biscoff biscuits (crumbled (6 biscuits))
Equipment
- An electric hand whisk
- 6 200ml glasses (7oz) or 4 x 300ml glasses (10oz)
Instructions
- NOTE: If your cream cheese is not already at room temperature, take the cream cheese out of the fridge 1 hour before making your cheesecakes. This brings the cream cheese to room temperature so that it can be blended more smoothly.
- WHISK THE FILLING: To make the cheesecake layer, add the filling ingredients (cream, cream cheese and Biscoff spread) to a medium to large mixing bowl. Whisk the mixture using an electric hand whisk until completely smooth and no lumps of cream cheese remain.140 ml dairy free cream, 400 g dairy free cream cheese, 325 g smooth Biscoff spread
- COMPILE YOUR DESSERTS: To each of your glasses or dessert dishes, add a layer of crumbled Biscoff biscuit crumbs (using up 1/2 of the crumbled Biscoff biscuits).200 g Biscoff biscuits
- Top the crumbled biscuits with a layer of cheesecake mixture (using up 1/2 of the cheesecake mixture). Repeat by adding another layer of crumbled biscuits, followed by a final layer of cheesecake mixture.
- SERVING SUGGESTION: You can serve these desserts immediately if you like (and they’re just as delicious) but we recommend chilling them for 4 hours in the fridge (or overnight) for a firmer consistency.
- DECORATION: For the ultimate indulgence, top with vegan whipped cream, a zig zag of warmed Biscoff spread and Biscoff biscuit crumbs on serving.whipped dairy free cream, 50 g smooth Biscoff spread, 50 g Biscoff biscuits
- NOTE: To get the Biscoff spread to a pourable consistency, warm it gently in a saucepan until it melts (approx 1 minute). Let it sit off of the heat for 10 minutes before decorating your desserts, to give it time to cool down a bit. (**see note)
Notes
Vegan / Dairy Free / Egg Free
Recipe inspired by: Belgium
* PICKING YOUR CREAM: If you pick a whippable variety of dairy free cream (such as Flora Plant Double in the UK) you can use it for both the cheesecake filling and to decorate.
** WARMING BISCOFF SPREAD: Be careful not to overheat the Biscoff spread as this can cause it to go lumpy. Warm it gently over low heat for just long enough to melt it; this shouldn’t take more than a minute.
Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 850kcal | Carbohydrates: 67g | Protein: 11g | Fat: 62g | Saturated Fat: 20g | Sodium: 405mg | Fiber: 5g | Sugar: 32g | Net Carbohydrates: 62g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!