Vegan Biscoff Cheesecake Recipe — Creamy No-Bake Dessert

🍴Why you will love this recipe

If you enjoy rich, gooey desserts, these mini vegan Biscoff cheesecakes will not disappoint. They’re decadently creamy and bursting with Biscoff flavour, with biscuit crumb both at the base and sprinkled on top for contrast.

They’re also incredibly practical: make a batch and store them in the freezer, then take out as many as you need 1–2 hours before serving. That makes them perfect for entertaining — or for a solo treat after a long day.

The recipe is versatile: swap the toppings to create a dessert platter, or use the basic method to make other flavour variations (ideas listed below).

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For the base:

• 100 g Biscoff biscuits
• 50 g vegan block margarine (melted)

For the filling:

• 400 g Violife vegan cream cheese (or a firm vegan cream cheese that holds texture)
• 120 g caster sugar
• 2½ tbsp vegan cream (soya or oat double cream)
• ½ lemon, juice only
• 1 tsp vanilla extract
• 1 tbsp smooth Biscoff spread (melted into the filling)

For the decoration:

• 100 g smooth Biscoff spread (warmed until pourable)
• 6 Biscoff biscuits (3 to crush for crumbs, 3 to halve for decoration)

To make the bases:

1. Melt the vegan block margarine (30 seconds in the microwave or gently on the hob) and set aside.
2. Crush 100 g Biscoff biscuits in a bag with a rolling pin or blitz in a food processor.
3. Mix the biscuit crumbs into the melted margarine until fully combined.
4. Press the crumbs firmly into the bottom of each hole of the loose-bottomed tin or into muffin cases. Chill in the fridge while you prepare the filling.

To make the filling:

1. In a large bowl or mixer, beat together the cream cheese and caster sugar until smooth (use medium speed if using a mixer).
2. Add the vegan cream, lemon juice, vanilla extract and melted Biscoff spread. Mix until fully combined and silky.
3. Spoon the filling onto the chilled bases, smooth the tops and level off.
4. Place the cheesecakes in the freezer (ideally overnight) to firm up. Remove and decorate 1–2 hours before serving so they soften slightly but keep their shape.

To finish (1–2 hours before serving):

1. Remove cheesecakes from the freezer and pop them out of their tins. Arrange on a serving plate.
2. Crush 3 of the reserved Biscoff biscuits into crumbs and halve the other 3 for decoration.
3. Warm 100 g Biscoff spread in a microwaveable bowl for 30 seconds or gently in a small pan until pourable. Transfer to a squeezy bottle or a bag with a small corner snipped off.
4. Pipe the Biscoff spread around the edge of each cheesecake so it drips down the sides, then fill the centre and sprinkle with biscuit crumbs.
5. Just before serving, push a halved biscuit into the top of each cheesecake. Serve and enjoy.

This method is easy to adapt. Variation ideas:

• Oreo cheesecake: Blitz Oreos into crumbs, scatter some on top and add halved Oreos as garnish.
• Summer fruits: Top with mixed berries, mint and a fruit sauce drizzle.
• Chocolate cheesecake: Stir 50 g melted dark chocolate into the filling and finish with melted chocolate and shavings (check vegan status).
• Banoffee cheesecake: Make a quick toffee sauce (4 tbsp light brown sugar, 2 tbsp dairy-free cream, 1 tbsp vegan margarine heated together), then top with banana slices and toffee before serving.

Tried this recipe?

Let us know how it went and share a photo. Mention @thevegspace or use #thevegspace.