Recipe: Vegan Biscoff Cheesecake

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!

Equipment

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!

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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.

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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!

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And if you have tried this recipe, please do leave a star rating and comment below which is so helpful for other readers wanting to try the recipe. 👇🏼

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I’m linking this recipe with the CookBlogShare challenge, hosted this week by Sisley at Sew White.