Vegan Biscoff Cheesecake Cups - Easy!

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Get ready to indulge in the ultimate treat with these vegan Biscoff cheesecake cups! Creamy, rich, and bursting with the irresistible flavour of Biscoff, these no-bake delights are as easy to make as they are to devour.

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If you’re as obsessed with Biscoff as I am, get ready to fall head over heels for this recipe! Let me introduce you to the ultimate treat: vegan Biscoff cheesecake cups! If you love my Biscoff cheesecake recipe, congratulations – you’ve found your next favourite treat. These little beauties are packed with rich, creamy goodness that’s sure to delight your friends and family. Imagine layers of sweet Biscoff cookies mingling with luscious vegan cream cheese – pure bliss in every bite. Whether you’re celebrating a special occasion like a birthday or just need a sweet craving after dinner, these cups are the perfect indulgence.

Recipe overview – why you’ll love this vegan Biscoff cheesecake cup recipe

Level: Easy
Taste: Cosy biscoff caramel
Texture: Creamy and rich

Diet: Plant-based, dairy-free, eggless, nut-free
Time: 30 mins
Occasion: Dessert, Christmas, Thanksgiving

Main ingredients and substitutions

The ingredients are super simple – you can make these delicious Biscoff cups with only 7 ingredients! This recipe yields about 3 medium-sized glasses, similar to those in the pictures. Let’s get started!

*Use room temperature ingredients unless otherwise instructed.

Biscoff Cookies: Obviously, lots of Biscoff cookies! They bring the distinct caramel and spice flavours that everyone loves in Biscoff to the crumble. If you can’t find Biscoff in your supermarket, you can opt for any speculoos cookies or sweet digestive biscuits as a substitute. If using digestive biscuits, just add a pinch of cinnamon and the result is as delicious.

Coconut Oil: Melted coconut oil binds the crumble together as well as gives some softness to the crumble. If it’s unavailable to you, melted coconut butter, vegan butter, or vegetable margarine is a good substitute.

Vegan Cream Cheese: The creamy base of the Biscoff cheesecake layer! I used Violife and it turned out amazing. You can substitute it with any other plant-based cream cheese of your choice.

Soy Whipping Cream: Soy whipping cream adds a light, fluffy, and airy texture to the cheesecake layer which I love. Choose any other plant-based whipping cream if soy is not your preference. I think coconut whipping cream would work too.

Smooth Biscoff Spread: Who doesn’t love Biscoff spread? I used a smooth Biscoff spread, not crunchy, for a smooth texture in the cheesecake layer. You may be able to use smooth nut butter as well if Biscoff spread is not available. Add some maple syrup to your nut butter if it’s not sweet already.

Icing Sugar: I used some icing sugar to sweeten the cheesecake layer.

Other ingredients: Vanilla extract.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

Food Processor: Essential for crushing the Biscoff cookies into a crumble. I have one from Kitchenaid and it’s great for making crumble for baking! I also used a food processor to make the smooth cheesecake layer as well.

Glass: I used my wine glass to make this recipe but you can use any glass or mugs.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make Biscoff cheesecake cups

Step 1: Prepare the Crumble

Use a food processor to turn Biscoff cookies into crumbs. You can process them until they’re very fine for a smoother texture, or leave them a bit chunky if you prefer some crunchy bits. The choice is yours! Combine the cookie crumbs with melted coconut oil in a bowl. Set aside.

Step 2: Whip Up the Cheesecake Layer

Whip the vegan cream cheese, soy whipping cream, Biscoff spread, vanilla extract, and icing sugar using a stand mixer with balloon attachment or hand mixer. Mix until creamy and well combined. It should be smooth but not runny, and similar to a whipped cream texture.

Step 3: Assemble

Spoon the cookie crumbles into the bottom of the cups of your choice, then layer with the cheesecake mixture. Repeat the process until you’ve used up all the crumbles and cheesecake mixture. I finished with a cheesecake layer and sprinkled some crumbles on top to make it nice and pretty to present to my friends! Cover the top and chill in the fridge for 30 mins to overnight.

You can serve after refrigerating for 30-60 mins for a soft and creamy texture, or chill the cups in the refrigerator for a few hours or overnight to set the layers for a firmer and more cheesecake-like texture. Enjoy!

Serving tips and ideas

Serve chilled for a refreshing dessert on sunny summer days!
Garnish with fresh berries or a drizzle of vegan caramel for an extra indulgence.
Or, layer the crumble and cheesecake mixture in a tray and enjoy a Biscoff cheesecake tray with friends and family!!

Expert tips and tricks

Room temperature ingredients

Ensure your vegan cream cheese and other ingredients are at room temperature for a velvety, lump-free cheesecake layer. Make sure to chill the cups before serving, it’s nicer chilled than room temperature.

Chill for a more cheesecake-like texture

The cheesecake mixture might seem softer than you expect, but don’t worry! It will firm up nicely in the fridge within about 30-60 minutes. For a firmer, more cheesecake-like texture, chill it overnight before serving.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

Drizzle some vegan caramel over the top for a sweet caramel taste. The caramel’s gooey richness adds another layer of decadence to your Biscoff creation.
Add toasted nuts for an extra deliciously nutty crunch in the crumble! Almonds, cashews, walnuts, and pecans are great ones to add. Sprinkle some crushed nuts on top for even more crunchies!
Melt some vegan chocolate and generously drizzle it over the chilled cups for a chocolatey crunch. A perfect blend of Biscoff and chocolate magic!
Layer your cheesecake cups with a medley of fresh berries like strawberries, blueberries, or raspberries. The berries add a refreshing twist to the rich Biscoff goodness.

How to store

Room Temperature: Biscoff Cheesecake Cups are best enjoyed fresh, so be sure to keep them in the fridge. Avoid storing them at room temperature, as this can affect their taste and texture, and they may spoil quickly.

Refrigerator: To maintain the lusciousness of the cheesecake layer, keep your Biscoff cheesecake cups in the refrigerator. Put a clingfilm over the cups or place them in a container with a lid. This helps prevent them from drying out. Stored in the fridge, your cheesecake cups can stay fresh for up to 2-3 days. Before serving, you can take them out a bit in advance to allow them to reach a slightly chilled, delightful temperature.

Freezer: If you’re not planning to consume the entire batch within a week, the freezer becomes your ally. To freeze your Biscoff cheesecake cups, wrap them meticulously in clingfilm or aluminium foil to prevent freezer burn. Make sure to use freezer-friendly cups, glasses, or mugs. Alternatively, use a freezer-safe airtight container. When stored in the freezer, your cheesecake cups will retain their delightful texture and flavour for up to 1-2 months. Before serving, thaw them in the refrigerator.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Can I make a cheesecake out of this recipe?

Although I haven’t tried turning this recipe into a cheesecake, I believe it could work well if you freeze it and serve it right away. Here’s what I’d do: layer the crumble at the bottom of a cake tin, pressing it down firmly with your fingers or the bottom of a drinking glass. Then, pour the cheesecake mixture over the top, smooth it out, and freeze overnight. Before serving, thaw slightly to make cutting easier with a knife. I’d love to hear how it turns out if you give it a try!

Can I make it gluten-free?

Unfortunately, Biscoff cookies aren’t gluten-free. However, you can still enjoy a gluten-free version by using sweet gluten-free biscuits as a substitute. To capture that signature Biscoff flavour, add a teaspoon of cinnamon while making the crumble.

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE these vegan Biscoff cheesecake cups because they are:

easy to make
cute and perfect for parties
rich and creamy
full of delicious biscoff flavour

Want more recipes like this?

Try my other delicious dessert and biscoff recipes you might enjoy!

Visit the dessert page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

Recipe Card