Description
Irresistible no-bake mini cheesecakes made vegan with Biscoff cookies and creamy goodness.
Ingredients
Scale
- 1 cup Biscoff cookies, crushed
- 1/4 cup coconut oil, melted
- 1 cup vegan cream cheese
- 1/2 cup powdered sugar
- 1/2 cup coconut milk
- 1 teaspoon vanilla extract
- Biscoff spread for topping
- Biscoff cookies for garnish
Instructions
- Prepare the crust: Mix crushed Biscoff cookies with melted coconut oil and press into the bottom of mini cheesecake cups.
- Make the filling: Beat together vegan cream cheese, powdered sugar, coconut milk, and vanilla extract until smooth.
- Assemble the cheesecakes: Pour the filling over the crust and smooth the surface.
- Chill: Refrigerate for at least 4 hours until set.
- Garnish and serve: Top with Biscoff spread and a cookie before serving.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Freezes well for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan dessert, no-bake cheesecake, Biscoff recipe
