Description
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.
Ingredients
For the crumble layer
- 30 Biscoff cookies
- 3 tbsp melted coconut oil
For the cheesecake layer
- 1 & 1/4 cups (300g) vegan cream cheese
- 2/3 cup (210g) biscoff spread
- 3/4 cup (180ml) soy whipping cream
- 1/4 cup (30g) icing sugar
- 1 tsp vanilla extract
Crushed Biscoff cookies to sprinkle
Instructions
- 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. Combine the cookie crumbs with melted coconut oil in a bowl. Set aside.
- 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.
- Spoon the cookie crumbles as the base in the cups of your choice, then layer with the cheesecake mixture. Repeat until you have used all of the crumbles and cheesecake mixture.
- Cover the top and refrigerate for 30-60 mins for a soft and creamy texture, or a few hours or overnight to set the layers for a firmer and more cheesecake-like texture.
- Remove the cover, sprinkle some crushed Biscoff cookies and enjoy!
Notes
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.
Always use a digital scale rather than measuring cups when you are baking.
Garnish with fresh berries or a drizzle of vegan caramel for an extra indulgence.
- Prep Time: 15 mins
- Resting time: 30 mins
- Category: cheesecake
- Method: no-bake