This no bake mini Biscoff Cheesecake serves just two people for a quick and easy indulgent treat! Naturally dairy free and vegan!

Vegan Mini Biscoff Cheesecakes (Single Serving) on a plate with a bite taken out of it

Why you’ll love this no bake single serving cheesecake recipe:

Okay so really this is a mini cheesecake recipe for two BUT I will 100% not judge you if you just devour this single mini Biscoff Cheesecake recipe on your own. I mean, I basically did 😂

This is the PERFECT recipe for when you don’t want to make a massive dessert but just need a treat. It’s also great for Valentine’s Day to share or when you don’t want a whole cheesecake. (and if you LOVE mini cheesecake recipes, then you have to check out my vegan mini chocolate cheesecakes too!).

Based off of my standard sized vegan Biscoff Cheesecake (which is a DREAM), we start with a super creamy no bake cheesecake filling that’s full of Biscoff cookie butter spread that’s set on a combination of crushed Biscoff biscuits and vegan melted butter. Then we top with melted Biscoff spread and more crushed speculoos cookies.

sliced mini Biscoff Cheesecake

Plus, since Biscoff Cookies are naturally vegan, eggless, and dairy free, and since no bake cheesecakes don’t require eggs (though my classic vegan cheesecake and vegan chocolate cheesecake prove that even baked cheesecakes don’t need eggs), this entire cheesecake is dairy free and vegan!

P.S. if you really love Biscoff, then you’ll also want to try my vegan Biscoff cake and vegan Biscoff brownie skillet!

And it’s so easy to mix, since you don’t need that many ingredients! Just simply mix the batter, pour onto your crust and chill in the freezer! 

Within 2 hours, you can remove your vegan mini cheesecake, top and serve- the perfect end to date night or any evening that you want something extra special (but don’t need a lot of it!).

slice of vegan Biscoff Cheesecake

Ingredients needed:

  • Dairy free cream cheese: I recommend using Tofutti for the best taste, but if you can’t have soy, Miyoko’s, Kite Hill, or Violife are other great options (if you’re nut-free, use Violife!).
  • Dairy free yogurt: I recommend Forager Project- it’s super creamy, which lends itself to a delicious cheesecake texture! You can also swap in vegan sour cream (I love Forager Project’s as well!)
  • Vegan heavy cream: I LOVE Silk’s new Heavy Vegan Cream- it tastes and works just like regular heavy cream! Plant Crock also has a great version, and it’s available in most grocery stores I believe. You can also just use coconut cream or a heavier dairy free milk, like soy milk or cashew milk. But keep in mind that vegan heavy cream will taste best because it’s much like a whipping cream- it fluffs up and really creates that fluffy texture!
  • Sugar: To keep this entirely vegan, use a certified vegan sugar, like Florida Crystals.
  • Biscoff biscuits and Biscoff cookie butter: A must! Biscoff Cookies are a vision of speculoos cookies, which are a wonderfully spiced biscuit full of ginger, nutmeg, and cinnamon. Then the cookie butter is essentially blended cookies into a butter form that’s similar to peanut butter (only this one is nut free!)

How to make mini Biscoff cheesecakes for two (step by step photos):

We’re going to walk through how easy it is to make these vegan mini Biscoff cheesecakes! 

I personally recommend using a 4″ springform pan, but you can also use a large muffin tin or ramekins lined with parchment paper. If you use a muffin pan, then you can easily use large cupcake liners instead of parchment paper!

Mini cheesecake variations:

If you want to switch up the flavor of these vegan mini cheesecakes from time to time you absolutely can! Here are a few suggestions:

  • Chocolate peanut butter: Swap out the Biscoff butter for creamy peanut butter, and the biscuit base for an Oreo crust. Then top with vegan ganache!
  • Blueberry cheesecake: Use an equal amount of blueberry jam or preserves for the Biscoff cookie butter, and swap in a graham cracker crust! On top, you can pipe vegan whipped cream as well!
  • Chocolate cheesecakeMelt and cool to room temperature vegan chocolate, and use that as the replacement for the cookie butter. You can keep the Biscoff biscuit crust or swap in an Oreo crust! You can also fold in crushed Oreo cookies, much like my full sized vegan Oreo cheesecake.

More single serving and small batch recipes:

Vegan lava cakes

Small batch vegan chocolate cake

Vegan chocolate cupcakes for two

Small batch chocolate chip cookies

sliced vegan Biscoff cheesecakes

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Vegan Mini Biscoff Cheesecakes (Single Serving) pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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Vegan Mini Biscoff Cheesecakes (Single Serving) on a plate with a bite taken out of it

No Bake Mini Biscoff Cheesecakes for Two (Dairy Free!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Britt Berlin
  • Prep Time: 5
  • Chilling Time: 120
  • Total Time: 2 hours 5 minutes
  • Yield: 2 1x
  • Category: Dessert
  • Method: No bake
  • Cuisine: American
  • Diet: Vegan


This no bake mini Biscoff Cheesecake serves just two people for a quick and easy indulgent treat! Naturally dairy free and vegan!



For one 4″ mini Biscoff Cheesecake that serves 2:

  • 1/4 package (62.5 g) Biscoff Lotus cookies
  • 2 tbsp (20 g) vegan butter*, melted and cooled to room temperature
  • 1/2 cup (4 ounces or 114 g) vegan cream cheese, room temperature
  • 1/4 cup (2 ounces or 60 g) vegan dairy free yogurt
  • 1/4 cup (55) Biscoff cookie butter spread
  • 1/4 cup  (65 mL) heavy unsweetened dairy free milk or cream, room temperature*
  • 1/4 cup (50 g) organic granulated sugar
  • 1/2 tbsp vanilla extract
  • Optional toppings: Biscoff cookie butter, Biscoff Lotus cookies, vegan caramel

For two 4″ mini Biscoff Cheesecakes that serve 4:

  • 1/2 250 g package Biscoff Lotus cookies
  • 1/4 cup (37.5 g) vegan butter*, melted and cooled to room temperature
  • 8 ounces (227 g) vegan cream cheese, room temperature
  • 4 ounces (120 g) vegan dairy free yogurt
  • 1/2 cup (110g) Biscoff cookie butter spread
  • 1/2 cup  (125 mL) heavy unsweetened dairy free milk or cream, room temperature*
  • 1/2 cup (100 g) organic granulated sugar
  • 1 tbsp vanilla extract
  • Optional toppings: Biscoff cookie butter, Biscoff Lotus cookies, vegan caramel


  1. Prep: Measure out all ingredients. Line a 4″ springform pan with parchment paper on the bottom, and lightly grease the edges. If making two Biscoff cheesecakes, line two 4″ springform pans! Alternatively, you can use two large or four muffin tin cups lined with muffin liners.
  2. Make the crust: Blitz or pulse the lotus Biscoff cookies in a food processor or blender until they’re in a fine crumb. Remove two tablespoons of the mixture for sprinkling on top of the cheesecake once it’s finished. Pour the cookie crumbs into a medium bowl, and add in the melted vegan butter. Mix until combined. Then press the dough into the bottom of the springform pan. Use the back of a spoon to create a smooth surface. Place the crust into the freezer while you make the Biscoff cheesecake filling.
  3. Make the cheesecake batter: In a medium bowl with a hand mixer, cream together the vegan cream cheese, dairy free yogurt, heavy vegan cream, sugar, and vanilla extract until fluffy and consistent, about 3-5 minutes. Then add in the Biscoff cookie butter, and mix again until combined, about 3 minutes.
  4. Pour: Remove the cookie crust from the freezer, and pour the cheesecake filling into the cookie crust. Smooth the top with a spoon or offset spatula.
  5. Freeze: Cover the top of the cheesecake with plastic wrap, and place the cheesecake into the freezer to set for 2 hours, or overnight.
  6. Plate: When ready to serve, remove the cheesecake from the freezer, and let it sit out at room temperature for 10-15 minutes. Use a butter knife to gently run along the edges of the cheesecake before you unlock the springform pan. Carefully remove the springform pan wall, and place the cheesecake onto a plate.
  7. Serve: Melt any leftover cookie butter (I used about 2 tbsp) in a microwave safe bowl, and pour the cookie butter onto the top of the cheesecake. Sprinkle crushed Biscoff cookies on top, and decorate with more cookies if desired. Slice and serve!
  8. Storage: Store any leftovers in an airtight container and in the fridge for up to 3 days, or in the freezer for up to 3 months.


Gluten free: Swap in 1 batch homemade gluten free cookie butter and 2 batches of homemade Speculoos cookies(1 batch will be for the homemade cookie butter). Make sure to swap out the honey for maple syrup to ensure it’s vegan.