Mini Vegan Biscoff Cheesecakes
Mini dairy-free Biscoff cheesecakes that can be made in cheesecake pots or muffin cases.
Ingredients
Base:
- 265 g Biscoff biscuits
- 80 g Vegan margarine (the spreadable type, not the block)
Filling:
- 265 g Vegan cream cheese, softened at room temperature (Use Violife for best flavour and texture)
- 130 g Smooth Biscoff spread
- 50 g Icing sugar
- 100 ml Vegan whipping cream (I recommend Elmlea plant double or Oatly)
To top:
- Extra whipped cream (optional)
- Biscoff biscuits and crumbs
- Melted Biscoff spread
Instructions
For the base:
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Line a muffin tray with 8 muffin liners or for cheesecake pots, have 8 small jars to hand.
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Crush the biscuits into fine crumbs using a food processor, high power blender or rolling pin.
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Melt the margarine and let it cool for a minute or so. Pour it into a large bowl with the biscuit crumbs and mix well, until the crumbs are evenly coated.
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Divide the buttery crumbs between your muffin liners or pots and press firmly into place. Pop them in the fridge while you prepare the filling.
For the filling:
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In a large bowl, mix together the cream cheese, Biscoff spread and icing sugar until smooth.
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Add the whipping cream to the bowl. Use an electric whisk or stand mixer to whisk everything together until thick. The mixture should hold its shape.
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Divide the filling between your mini cheesecakes and use a teaspoon to spread it out evenly.
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Place the cheesecakes in the fridge to chill for 12 hours.
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If using muffin liners, carefully remove them. Top the cheesecakes with whipped cream, Biscoff spread and biscuits.
Recipe Notes
- Store leftover mini cheesecakes in an airtight container (or put the lid on the pots) in the fridge for up to 4 days.