These mini vegan Biscoff cheesecakes are an adorable and delicious twist on traditional cheesecake. With a buttery Biscoff cookie base and a rich, creamy filling, they’re made in individual muffin cups or mini jars—making them perfect for parties, holidays, or any time you want to serve a crowd-pleasing dessert with zero fuss.
Why You’ll Love This Recipe
- Completely no-bake – no oven required!
- Vegan-friendly – dairy-free but just as rich and creamy.
- Perfectly portioned – serve them in muffin liners or small jars.
- Make-ahead magic – chill overnight and they’re ready to go.
- Party-perfect – they’re cute, portable, and always a hit.
Two Ways to Make Them
You can prepare these mini cheesecakes in:
- Muffin liners: Great for parties. They’re easy to display and serve.
- Mini jars: Perfect for a fancy presentation. Add whipped cream and a drizzle of melted Biscoff for a layered dessert that looks as good as it tastes.
Ingredients You’ll Need
For the Base:
- 265g Biscoff biscuits – crushed for that signature caramelized flavor.
- 80g vegan margarine – use a soft, spreadable kind for best texture.
For the Filling:
- 265g vegan cream cheese – Violife is a great option.
- 130g smooth Biscoff spread – the creamy version works best.
- 50g icing sugar – to sweeten and smooth out the filling.
- 100ml vegan whipping cream – use one that whips firm, like Elmlea or Oatly.
Optional Toppings:
- Extra Biscoff spread (melted)
- Whipped cream (dairy-free)
- Crushed Biscoff biscuits
Tools You’ll Need
- Food processor or rolling pin – for crushing the biscuits.
- Electric mixer – for whipping the filling to soft peaks.
- Muffin tin + liners or mini jam jars – your choice of serving style.
How to Make Mini Vegan Biscoff Cheesecakes
Step 1:
Line a muffin tray with 8 paper liners or prep 8 mini jars.
Step 2:
Crush Biscoff biscuits into fine crumbs using a food processor or a rolling pin.
Step 3:
Melt the margarine and mix it into the crumbs. Stir until evenly coated.
Step 4:
Divide the biscuit mixture evenly into your jars or muffin liners. Press down firmly to form the base. Refrigerate while you make the filling.
Step 5:
In a large bowl, mix vegan cream cheese, Biscoff spread, and icing sugar until smooth.
Step 6:
Add whipping cream and whisk until the filling becomes thick and holds its shape.
Step 7:
Spoon the filling on top of the biscuit base. Smooth the tops with a spoon. Chill in the fridge for at least 12 hours (overnight is best).
Step 8:
Remove muffin liners (if using), then top with melted Biscoff, biscuit crumbs, and whipped cream before serving.
Recipe Tips
- Let your cream cheese soften at room temperature before using to avoid lumps.
- Use smooth Biscoff spread for the creamiest texture.
- Don’t skip the overnight chill—this helps the filling firm up properly.
- These can sit out at room temperature for a couple of hours—perfect for party tables.
Storage & Freezing
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Muffin cup cheesecakes freeze well for up to 1 month. Freeze on a tray, then transfer to a container or freezer bag. Thaw in the fridge overnight. Do not refreeze.
Troubleshooting
Why didn’t my filling set?
Make sure your whipping cream is suitable for whipping and that you beat it until stiff peaks form. If the filling is runny, it likely needed more mixing.
Try These Variations
Love this recipe? Try switching it up:
- Oreo base instead of Biscoff
- Strawberry topping for a fruity twist
- Chocolate drizzle for extra indulgence
More No-Bake Vegan Cheesecakes
- Simple Vanilla Cheesecake with Digestive Base
- Vegan Oreo Cheesecake
- White Chocolate & Gingernut Cheesecake
- Strawberry Swirl Cheesecake
- Chocolate Easter Egg Cheesecake
Final Thoughts
These mini vegan Biscoff cheesecakes are rich, creamy, and completely irresistible. Whether you’re making them for a birthday, potluck, or just a sweet treat for yourself, they’re guaranteed to impress—no oven required. Enjoy!
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