No Bake Biscoff Mini Cheesecakes (Easy Recipe!)

No bake Biscoff mini cheesecakes with whipped cream and a speculoos biscuit on top

No Bake Biscoff Mini Cheesecakes (Easy Recipe!)

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!

5 from 2 votes

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Course: Dessert

Cuisine: Belgian

Prep: 45

Chilling time:: 3

Total: 3 45

Serves:

Calories: 884kcal

Author: Tara

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

Vegan / Dairy Free / Egg Free

Recipe inspired by: Belgium

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

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