Description
This no bake mini Biscoff Cheesecake serves just two people for a quick and easy indulgent treat! Naturally dairy free and vegan!
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Freeze: Cover the top of the cheesecake with plastic wrap, and place the cheesecake into the freezer to set for 2 hours, or overnight.
- 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.
- 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!
- 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.
Notes
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.