It’s that time again, time for yet another Biscoff dessert.
Mini Biscoff cheesecakes with a Biscoff base, a delicious baked cheesecake with a hidden layer of cookie butter, topped with a swirl of dairy-free whipped cream and cookie crumbles. These mini cheesecakes are great for special occasions, parties or just for Biscoff lovers like myself- haha!
If you haven’t heard of Biscoff cookies before, they’re a buttery, caramel cookie which is accidentally vegan! They taste like buttery digestive cookies with caramel…they’re delicious and irresistible.
In order to create individual mini cheesecakes, you’ll want deep non-stick / pushup cupcake tins. I use ‘Paul Hollywood’ deep non stick tins. You’ll want loose base / push up bottom tins as this makes it super easy when removing the cheesecakes.
Looking for more Biscoff recipes? Look no further:
Cashew nuts: The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts! This makes them softer, which creates a grain-free and smooth cheesecake filling.
Tofu: My favourite tofu to use for cheesecakes is silken tofu. It’s soft and makes for a really creamy cheesecake. My favourites are ‘Clearspring Organic Tofu’, ‘Satono Tofu’. Any tofu that comes in a box will be perfect, just make sure you drain the water from the tofu before use. If you don’t, the cheesecake maybe soft but still extremely tasty!
Cream cheese- To be honest, any dairy-free cream cheese will work perfectly in this recipe. My favourites to use are: ‘Violife Cream Original’, Sainsbury’s own Free From Cream Cheese’. Any soft, and creamy cream cheese is great!
Baking time: 45-50 minutes
Ingredients for the base
- 100g of Biscoff cookies
- 50g of dairy-free butter/margarine
Ingredients for the cheesecake
- 150g of cashew nuts (see notes*)
- 200g of dairy-free cream cheese (see notes*)
- 150g of silken tofu (see notes*)
- 50g of caster sugar
- 200g of Biscoff spread
- 2 tablespoons of water
- 50g of melted Biscoff (for the hidden swirl, explained step 3)
- Dairy-free whipping cream (I use Elmlea Plant-Based Cream Alternative)
- Biscoff cookies (for crumbling)
1. Grease 6 deep loose base cupcake tins with some dairy-free butter/margarine.
2. Add the dairy-free butter/margarine into a small saucepan, place on the hob over low/medium heat and melt.
3. Place the biscuits into a food processor, blend until fine then pour in the melted dairy-free butter/margarine and blend until like wet sand. The mixture should hold together.
4. Spoon the mixture equally between the tins and pack in very tightly. I press the mixture down with my fingers and grease proof paper.
The tighter the mixture is packed, the less likely it is it will crumble.
Place into the fridge whilst you make the cheesecake filling
Method (cheesecake filling)
1. Preheat oven to 180 degrees c fan. Drain and rinse the cashew nuts and place them into a high-speed blender or food processor along with the dairy-free cream cheese, tofu, sugar and Biscoff spread.
Blend until smooth. I use a Kitchenaid Artisan Power Plus Blender. Add in a tablespoon of water at a time if your mixture is too thick and is struggling to blend. You want it to be thick and creamy.
2. Spoon half of the cheesecake mixture on top of the bases.
3. Melt 50g of Biscoff spread in a saucepan and drizzle over the cheesecake mixture, then spoon the rest of the cheesecake filling on top. This creates a hidden layer of Biscoff inside each dessert.
Tap the cheesecake on the worktop to remove any air bubbles.
4. Place the cheesecakes into the oven and bake for 45-50 minutes. The edges of the cheesecakes will turn golden in colour. The cheesecakes will look soft in the middle, but they will firm up while they cool.
Once the cheesecakes have baked, allow them to cool fully, then place into the fridge overnight.
Once ready, carefully push up/ lift the cheesecakes from the tins. Whip up some dairy-free cream, add into a piping bag fitted with a star tip nozzle and pipe a swirl on top of each cheesecake.
Decorate with melted Biscoff spread, cookie crumbles and a broken Biscoff cookie (optional).
Store the cheesecakes in the fridge, allow to come to room temperature before serving.
best eaten within 3 days of making.
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