This dreamy Biscoff Cheesecake recipe works so well as little individual cheesecakes – drizzled with Biscoff sauce with a biscuit crumb base and topping.
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Regular readers will know by now that I use the phrase “no-one will believe it is vegan” quite a lot. All the time, in fact. But it has never been truer than for these gooey and decadent little cheesecakes, dripping with Biscoff spread and topped and bottomed (as it were), with a buttery Biscoff crumb.
Please, do your bit for the vegan movement by serving these to anyone and everyone who has ever asked you “but what on earth do you even eat?!” or “Oh I couldn’t be vegan, I like good food too much”. (Yes, I’ve had both of those in the last 12 months, I bet you’ve had similar!).
The lovely thing about this recipe is that you freeze the cheesecakes until 1-2 hours before serving, so you can make up a batch and then just take out three or four if you have friends over for dinner. Or just one – if you’ve had a bit of a rubbish day.
I’ve also suggested lots of alternative toppings below if Biscoff isn’t your thing, (what?!), or if you want to make a vegan cheesecake selection platter, to really blow your guests’ minds!
What you need to make your Biscoff Cheesecake
Vegan block margarine I always specify a good-quality block margarine in baking recipes as the water content is so much lower than in a tub of spread. I particularly like Flora Plant Butter and Naturli block margarine.
Violife vegan cream cheese Now this is an interesting one, as I’ve done quite a bit of testing of this recipe with different vegan cream cheeses, and by far and away the best one to use is Violife’s cream cheese.
When beaten, it really holds its texture well, whereas all of the supermarket own-brand vegan cream cheeses I tried became very runny. I don’t have any affiliation to Violife in any way but do strongly recommend their cream cheese for this recipe. Luckily, it is very widely available here in the UK in many different supermarkets so I hope you can find some.
If you do have to use a different brand and it becomes runny, just carry on, freeze your cheesecakes but then serve them still semi-frozen, like an ice-cream / cheesecake combo. They will still taste great!
Vegan cream This adds extra creaminess to the filling, really delicious. My go-to vegan cream is Elmlea Plant Double, but any soya or oat cream will be fine.
Lemon You might think lemon and Biscoff sounds like a bit of an odd flavour combination, but in fact the lemon here doesn’t actually taste of lemon. It somehow just makes the filling taste extra-cheesy. Strange but true! And really, really tasty.
You have two options on equipment to make these pretty little individual cheesecakes.
One is a loose-based mini sandwich tin – I use this one from Lakeland. It is so handy for making these cheesecakes then just popping them out to serve, and I use it a lot for baking mini victoria sponges and carrot cakes too!
Otherwise, you can make these in paper muffin cases, in a standard muffin tin. Just make sure you take the cheesecakes out of the paper cases whilst they are still frozen, to avoid a mess when they are softer! See some photos of this method below.
Variations on your mini vegan Biscoff Cheesecake
This basic vegan cheesecake method is absolutely perfect for making all sorts of variations. You could make a big batch of plain cheesecakes, store them in the freezer using the freezing tips below, then choose a different topping each week for a special dessert.
Or how about making a cheesecake platter as a showstopping party dessert…. mini cheesecakes with four or five different toppings for guests to choose from?
You could try:
- Oreo cheesecake Separate the biscuits from their creamy centre, blitz the biscuits into crumbs, sprinkle onto the cheesecakes then pop halved Oreos on top.
- Summer fruits Top the cheesecakes with fresh strawberries, raspberries and blueberries, with a sprig of fresh mint and a drizzle of strawberry sauce.
- Chocolate cheesecake Stir 50g melted dark chocolate through the cheesecake filling before putting it into the moulds, then top the cheesecakes with more melted dark chocolate and chocolate shavings. (Check chocolate is vegan).
- Banoffee cheesecake Make a quick microwave toffee sauce – 4 tbsp light brown sugar, 2 tbsp dairy-free cream, 1 tbsp vegan block margarine microwaved together in a bowl or jug for 2 minutes, then set aside to cool. Just before serving, top the cheesecakes with banana slices and a generous drizzle of toffee sauce.
What will you top yours with? Do share your ideas in the comments below!
Can I store my Biscoff Cheesecake in the freezer?
This vegan mini cheesecake recipe is the perfect dessert to batch-cook and store in the freezer. You can make as many as you like, freeze them then remove from the freezer just 1-2 hours before serving to finish with your choice of toppings.
In the recipe, I make them directly in a loose-bottomed cake tin then just pop them out to serve, but if you don’t want your cake tin to be stuck in the freezer for months, you can make these in paper muffin cases, and once they are frozen pop them into a freezer bag or tub to store in the longer-term.
In fact I think they look really pretty with the stripes from the muffin cases down the side – see the photo below.
Make sure you peel off the paper cases as soon as you get them out of the freezer, as once the filling starts to soften it all becomes a bit messier.
What else can I make as a vegan dinner party dessert?
Don’t fancy cheesecake? Or perhaps you want to serve a selection of desserts for a vegan dinner party. What else could you make?
I asked some blogging friends what they would serve as a fancy dessert for friends and they suggested:
- Vegan Chocolate Fondant from Emma at Supper in the Suburbs
- Rhubarb and Cream with Ginger Cookies from Chris at Thinly Spread
- Vegan Chocolate Mousse – either Mandy’s version made from avocado, or Gwen’s version using aquafaba.
- Vegan Sticky Toffee Pudding
- Vegan Apple Crumble in individual portions (ramekins or oven-safe teacups!) served with my 5-minute vegan custard!
Vegan in 15 Cookbook
There are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*.
Hop over to Amazon for a look. Thanks for your support!
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Mini Biscoff Cheesecakes
For the base:
- 100 g Biscoff biscuits
- 50 g vegan block margarine
For the filling:
- 400 g Violife vegan cream cheese (other brands can become too runny)
- 120 g caster sugar
- 2.5 tbsp vegan cream
- 1/2 lemon
- 1 tsp vanilla extract
- 1 tbsp smooth Biscoff spread
For the decoration:
- 100 g smooth Biscoff spread
- 6 Biscoff biscuits
To make the bases:
- Melt the vegan block margarine in a bowl for 30 seconds in the microwave, or in a saucepan on the hob. Set aside.
- Crush 100g Biscoff biscuits in a bag with a rolling pin or similar, or blitz them in a food processor.
- Mix the biscuit crumbs into the melted margarine until they are fully combined.
- Press the crumbs into the bottom of each hole of the tin, (or into the base of the muffin cases, if using). Place in the fridge to chill.
To make the filling:
- In a large bowl or food mixer, beat together the cream cheese and caster sugar. (If you're using a food mixer, use just a medium speed – you need to be gentle with the cream cheese).
- Add the vegan cream, lemon juice, vanilla extract and Biscoff spread and mix until fully combined.
- Spoon the filling on top of the bases and smooth down with a knife, then level off the top.
- Put the cheesecakes into the freezer, (ideally overnight), to take out and decorate 1-2 hours before you will be serving them. This makes them very easy to pop out of their tins and keep their perfect shape.
To finish (1-2 hours before serving):
- Remove the cheesecakes from the freezer (or fridge) and pop out of their tins. Place them on a large plate or serving tray, (or straight onto the plates you will serve them on).
- Crush 3 of the remaining Biscoff biscuits into crumbs, and snap the other 3 in half.
- Put the 100g Biscoff spread into a microwaveable bowl and heat for 30 seconds until runny. (Alternatively heat in a small saucepan). Pour it into a clean squeezy bottle, or into a bag with a small corner chopped off.
- Pipe the Biscoff spread around the edge of each cheesecake, creating drips down the side.
- Fill in the top of the cheesecake with Biscoff spread, then sprinkle with a small pile of crumbs. Repeat for the remaining cheesecakes.
- Just before serving, when the cheesecakes are soft, poke the biscuit halves into the top of each cheesecake. Enjoy!
I’m linking this recipe with the CookBlogShare challenge, hosted this week by Sisley at Sew White.