Mini No-Bake Biscoff Cheesecakes

Mini No-Bake Biscoff Cheesecakes are my answer for quick impressive desserts that feel truly special yet require no oven time. They are creamy dreamy and brimming with that unique caramelized Biscoff flavor. With just a few simple vegan ingredients you will have an indulgent treat that wows everyone at first bite

The first time I made these was for a friend who is lactose intolerant and they vanished so quickly I never got to take home leftovers Now I make these for any event when I want all my guests to smile

Ingredients

• Biscoff biscuits: Rich caramel spices in the cookies give the crust and filling their signature taste Choose a fresh unopened sleeve for the best crunch
• Dairy free butter or margarine: Helps the base hold together Opt for a brand with a clean simple ingredient list
• Dairy free whipping cream: Like Elmlea Plant Based Double The secret to a fluffy creamy filling Ensure it is well chilled before whipping for the best texture
• Dairy free cream cheese: This gives the cheesecake its tang and body Sainsburys Free From is a favorite but Violife and Nush also work well for flavor and smoothness
• Biscoff spread: Infuses the dessert with extra biscoff flavor and helps the filling set Use the spread between the filling and drizzle for a dramatic look
• Optional extra whipping cream Biscoff biscuits and melted spread for piping and decorating the tops: Pick whole unbroken biscuits if you want that picture perfect finish

Step-by-Step Instructions

Make the Base:

Press Biscoff biscuits into fine crumbs using a food processor then mix thoroughly with melted dairy free butter The texture should feel like damp sand and hold when squeezed Firmly pack about two large spoonfuls of this mixture into each well of your preferred mini cheesecake tin making sure it is tightly compressed for a stable base Place the tray in the freezer while you make the filling

Prepare the Cheesecake Filling:

In a chilled mixing bowl whip together dairy free whipping cream and cream cheese Start at a low speed then increase to high once combined Whip for at least five minutes until the mixture is thick airy and holds sturdy peaks Process extra Biscoff biscuits to a fine crumb and fold them along with Biscoff spread into the whipped mixture so the flavor is incorporated evenly throughout

Fill and Decorate:

Pipe or spoon the cheesecake mixture into each chilled cookie base filling them to the top Level with a spatula or the back of a spoon Pipe a ribbon of melted Biscoff spread down the center and smooth the tops again for a neat finish Freeze the cheesecakes for at least four hours or overnight until fully set

Final Toppings:

Once firm melt more Biscoff spread and drizzle over the cold cheesecakes so it sets on contact Whip a small amount of cream to stiff peaks then pipe a swirl onto each treat Top with a whole Biscoff biscuit and a sprinkle of cookie crumbs for extra appeal

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My favorite part about this recipe is folding in the Biscoff spread The smell always takes me back to cozy winter afternoons with my family My niece once insisted these were the best cheesecakes because they were just the right size for her hands and sweet tooth

Storage Tips

Store finished cheesecakes in an airtight container in the fridge They are best within three days and hold their shape even after a couple hours on a buffet If needed you can freeze them for longer storage but thaw gently in the fridge before serving to keep the creamy texture

Ingredient Substitutions

If you cannot find Biscoff biscuits try other spiced speculoos style cookies Gluten free versions work just as well For the base coconut oil can replace margarine but chill the base an extra ten minutes before filling If your store lacks Biscoff spread smooth peanut butter with a little maple syrup makes an interesting twist

Serving Suggestions

Set each mini cheesecake on a small decorative plate and drizzle with extra spread for flair These make lovely additions to afternoon teas dessert platters or even birthday tables For a smaller bite cut each mini cheesecake in half and serve with strong coffee or spiced tea

Cultural or Historical Notes

Biscoff cookies originated in Belgium where they are known as speculoos and enjoyed with coffee Their warm spice blend has become a cult favorite worldwide The no bake cheesecake is a modern celebration of these distinct caramel and cinnamon flavors in a cool creamy package

Frequently Asked Questions

→ Can I use any dairy-free cream for the filling?

It's best to use thick plant-based whipping cream or double cream alternatives for a stable, creamy texture. Single cream or coconut cream may not set as firmly.

→ How long do these mini cheesecakes need to chill?

For best results, chill the mini cheesecakes in the freezer for at least 4 hours, or overnight for easy removal and a firm texture.

→ What kind of tin works best for making these?

A deep cupcake or cookie cup tin with a push-up base is ideal for easy release of the chilled cheesecakes. Standard muffin tins can also work.

→ How should I decorate the finished cakes?

After chilling, drizzle with melted Biscoff spread, pipe swirls of whipped vegan cream, and top with extra Biscoff biscuit pieces for a stunning presentation.

→ How do I store these desserts?

Keep them in the fridge, covered, and enjoy within three days for the best flavor and texture. Serve chilled for optimal creaminess.