Mini Vegan Biscoff Cheesecakes (No Dairy)

Let’s be honest: if you’ve never had a Biscoff cheesecake, you’re missing a life experience.

Now imagine that same caramelized, spiced, cookie-butter bliss—but in cute little individual cups, creamy as a dream, and somehow 100% dairy-free. Sounds too good to be true? Nope. These mini vegan Biscoff cheesecakes are real, ridiculously easy, and so decadent, no one will guess they’re plant-based.

I’ve made cheesecakes with cashews, tofu, even banana—but this version? It’s the smoothest, richest, most foolproof vegan cheesecake I’ve ever created. And thanks to the magic of silken tofu and coconut cream, it’s set in the fridge, no oven required.

Perfect for parties, gifting, or when you need a single-serving treat that doesn’t mean baking a whole cake (and then eating it all yourself… not that I’d know anything about that).

So grab a jar of that iconic brown spread—yes, Biscoff cookie butter—and let’s make dessert magic that’s cool, creamy, and dangerously addictive. :)

Why These Mini Cheesecakes Actually Work (No, Really)

Most vegan cheesecakes fall into one of two traps:

• Too dense (looking at you, unblended cashews)
• Too tart or "beany" (bad silken tofu prep = sad dessert)

But this recipe? Silken tofu + full-fat coconut cream + Biscoff = velvety, sweet, spiced perfection. The tofu disappears completely, leaving only ultra-smooth texture and neutral base for the Biscoff to shine.

And because they’re mini and no-bake, you avoid cracks, water baths, and oven anxiety. Just blend, pour, chill—and impress everyone.

What You’ll Need (Simple, Pantry-Friendly, No Weird Stuff)

No agar, no aquafaba, no specialty stores. Just real ingredients you can find at any major grocery:

For the Crust:

• 1 cup Biscoff cookies (or any spiced caramelized cookie—Lotte Speculoos works too)
• 3 tablespoons refined coconut oil, melted (refined = no coconut taste)
• Pinch of salt

For the Filling:

• 12 oz (340g) silken tofu, drained (use soft or firm silken—not regular tofu!)
• 1 cup full-fat coconut cream, chilled overnight (scoop only the solid part from a can of full-fat coconut milk)
• 1/2 cup Biscoff cookie butter, smooth (not crunchy—save that for topping)
• 1/4 cup powdered sugar (adds sweetness without graininess)
• 1 teaspoon pure vanilla extract
• 1 tablespoon lemon juice (brightens the richness—trust me)

For Garnish (Optional but Highly Recommended):

• Extra Biscoff cookie butter, warmed slightly for drizzling
• Crushed Biscoff cookies
• A sprinkle of flaky sea salt (cuts the sweetness beautifully)

FYI: If you can’t find silken tofu, vegan cream cheese (like Kite Hill) + coconut cream can sub—but silken tofu gives the cleanest, smoothest texture. Don’t skip chilling the coconut cream!

Step-by-Step: Cheesecakes in 20 Minutes (Plus Chill Time)

Step 1: Prep Your Pans

Line a standard muffin tin with 6 silicone or foil liners (silicone = easiest release). No liners? Grease well with coconut oil.

Step 2: Make the Crust

Pulse Biscoff cookies in a food processor (or crush in a ziplock with a rolling pin) until fine. Mix with melted coconut oil and salt until it looks like wet sand.

Press 1–2 tablespoons into the bottom of each liner, packing firmly with the back of a spoon. Freeze for 10 minutes to set.

Step 3: Blend the Filling

Drain silken tofu well—squeeze gently in a clean towel if watery. In a high-speed blender or food processor, blend tofu, coconut cream, Biscoff, powdered sugar, vanilla, and lemon juice until completely smooth (2–3 minutes). Scrape sides often.

Pro tip: Taste it! Want more spice? Add a pinch of cinnamon. More sweetness? A touch more Biscoff.

Step 4: Fill & Chill

Pour filling over crusts, dividing evenly. Tap pans gently to remove air bubbles.

Refrigerate for at least 4 hours, but overnight is best for firm, sliceable texture.

Step 5: Garnish & Serve

Before serving, drizzle with warmed Biscoff (microwave 15 seconds), sprinkle with cookie crumbs, and add a pinch of flaky salt.

Optional: Serve with a dollop of coconut whipped cream for extra luxury.

Why These Beat Store-Bought (Hands Down)

• Cost: ~$1.50 per cheesecake vs. $6+ at cafes
• Customizable: Make 2 or 12—no waste
• Cleaner ingredients: No gums, stabilizers, or mystery “flavors”
• Texture: Silky, rich, and melt-in-your-mouth—not gummy or icy

And let’s be real—nothing beats pulling personalized desserts out of your fridge like a dessert wizard.

Storage & Make-Ahead Tips

• Keep covered in the fridge for up to 5 days.
• Freeze for up to 2 months: thaw overnight in the fridge.
• Make the crust and filling separately and assemble day-of for freshest texture.

Serving Ideas That’ll Wow

• Party dessert: Top with edible gold dust for glam
• Date night: Serve with a shot of espresso on the side
• Gift idea: Package in mini jars with a spoon tied on
• Holiday twist: Add a pinch of ginger or nutmeg to the filling

Ever tried swirling in a bit of melted dark chocolate? Do it. It’s next-level.

Final Bite

These mini vegan Biscoff cheesecakes are proof that plant-based dessert can be luxurious, nostalgic, and wildly satisfying. They’re creamy, spiced, perfectly portioned, and stupidly easy—the kind of recipe that makes people say, “Wait, this is VEGAN?”

So whether you’re a longtime vegan, baking for a friend, or just Biscoff-obsessed (same), this recipe delivers on every level.

Now go grab that cookie butter. Your future self—with a spoon and zero regrets—is already smiling. :)