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Vegan Biscoff Tartlets

5 Ingredient Vegan Biscoff Tartlets with a buttery Biscoff crust, a layer of Biscoff cookie butter spread, cheesecake cream topping, topped with crushed Biscoff biscuits. This is a Biscoff lovers dream!

Watch the tutorial on Instagram here!

Vegan Biscoff Tartlets

It’s definitely safe to say, I am addicted to Biscoff. It’s just one of the nicest tasing things EVER! I’m sure i’m not the only one – haha!

I fell in the love with Biscoff due to it’s rich toasted caramel flavour, which pairs beautifully with coffee. You can’t beat dunking a Lotus Biscoff biscuits into a hot mug of espresso , yum! Make sure to check out all of my scrumptious Biscoff recipes here.

overhead photo of biscoff tartlets with whipped cream and biscoff crumbles on top with a side of cream

The 3 main layers

Even though these tartlets only contain 5 ingredients, they taste like little bites of heaven. They’re rich, full of flavour and make for a really tasty dessert.

The crust:

This crust couldn’t be easier to make. It is simply crushed Biscoff biscuits and melted dairy-free butter. This mixture is then pressed into mini tartlet tins, and placed into the fridge while the filling is prepared.

The filling:

These tartlets only contain one ingredient for the filling and that is melted Biscoff spread. When you’re having a Biscoff dessert, just go all out! Melt Biscoff spread over the hob and pour over the Biscoff base. Allow to chill before topping.

The cream topping:

To add contract in flavour and texture, I added a whipped cream cheese to the top of the desserts. Simply whip dairy-free whipping / double cream and cream cheese together until firm, transfer into a piping bag and pipe over the set Biscoff spread. For decoration, I crumbled some Lotus Biscoff biscuits over the top.

What you’ll need to make these tartlets:

Mini tartlet tins: Make sure to grab the loose base tartlet tins as this makes it super easy to remove the tarts when ready.

A food processor: To get the most amazing crumbly crust, it’s handy to use a food processor to whizz up the biscuits into a fine crumb them blitz in the melted butter. If you don’t have a blender to hand, place the biscuits into a clean tea towel and bash them with a rolling tin, then pour the crumbs into a bowl and stir in the butter.

A electric stand mixer: A electric stand mixer is a quick and easy way to whip up the cream. I like to use it with a balloon whisk attachment. If you don’t have a stand mixer, a electric hand mixer is a great option. I have linked my favourite one here.

A saucepan: Biscoff spread only tastes a minute to melt over the hob so make sure to use a non-stick sauce pan to prevent it sticking and burning.

A heat proof spatula: When meting the Biscoff spread, make sure to keep stirring it to prevent any burning.

Piping bags: To decorate the top of the tartlets, add the cream into a piping bag fitted with a nozzle and pipe on your design.

Piping tip: I like to use a large open star tip to decorate these tartlets, but you can use any size or style tip you prefer.

close up of vegan biscoff tartlets with whipped cream and cookie crumbles

Ingredients for the Vegan Biscoff Tartlets

Lotus Biscoff Biscuits: You can use the Biscoff branded biscuits, but i actually found these caramelised biscuits in Aldi which taste the exact same! They’re so good! I’ll be popping back to pick up a few packs for sure- haha!

Biscoff spread / Cookie Butter: Make sure to check out Koro. They sell palm oil free ‘Biscoff spread’ which is fully vegan too! Use code: HOLLYJADE5 for 15% off your order on koro.co.uk.

Dairy-free whipping / double cream: My favourite whipping cream is the Elmlea Plant Based Double cream. This is the only vegan cream I have found which whips up to soft peaks and pipes easily with holding its shape! If you’re unable to find it, natures Charm’s coconut whipping cream is great!

Dairy-free cream cheese: You can use any dairy-free cream cheese for this! My personal favourites are the Violife Cream cheese and Sainsbury’s Deliciously Free-From Cream Cheese.

Dairy-free butter: My all time favourite vegan butters are Naturli Vegan Block and Flora Plant Based Butter Alternative. Both of these can be found in large supermarkets.

biscoff tartlet with spread filling topped with cream

Looking for more Biscoff recipes? Check these out:

Vegan Biscoff Pastry Swirls

Easy Vegan Biscoff Tiramisu

Easy Biscoff Flapjacks

Vegan Biscoff Swiss Roll

The BEST Vegan Biscoff Banana Bread

Mini Vegan Biscoff Doughnuts

Mini No-Bake Biscoff Cheesecakes

Vegan Pastry Cream Puffs

Small Batch Biscoff Cake

If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking!

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biscoff tartlets with whipped cream ontop

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5 ingredients, no-bake vegan and easy, these Biscoff tartlets are absolutely delicious! You won’t be able to stop at just one!


Units Scale

Ingredients for the base

  • 200g of Biscoff biscuits
  • 80g of dairy-free butter / margarine

Ingredients for the filling

  • 180g of Biscoff spread / cookie butter (Use code HOLLYJADE5 on Koro.co.uk to get 15% off your orders)

Ingredients for the cream topping

  • 100ml of dairy-free whipping / double cream
  • 80g of dairy-free cream cheese


Method (base)

  1. Lightly grease a 6 mini tartlet tins with coconut oil or butter. Set aside.
  2. Add the Biscoff biscuits into a food processor and whizz up on high speed until fine and crumb like.
  3. Place the dairy-free butter / margarine into a small saucepan, place on the hob over low heat and allow to melt.
  4. Pour the melted butter into the biscuits and blitz to combine. The mixture should look and feel like wet sand. If you press it between your fingers ,it should stick together.
  5. Divide the mixture between each tartlet tin. Use your fingers to press down the bottom and up the sides. Place into the fridge while you prepare the filling.

Method (Biscoff filling)

  1. Add the Biscoff spread into a small saucepan, place on the hob over low heat and allow to melt. This will only take a minute or two, so make sure to use a heat proof spatula to prevent the spread from burning to the pan.
  2. Remove the pan from the heat and pour equal amounts of the spread into each tartlet case. Place into the fridge while you make the cream filling.
  3. You should have some room on the tartlets for the cream layer.

Method (Cream)

  1. Place the dairy-free whipping cream and cream cheese into a bowl and whip up until thick. I use a stand mixer with balloon whisk attachment. Optional: Add in 1/2 teaspoon of vanilla extract to give it a vanilla flavour. You can use a hand whisk but it will take longer. Transfer the cream into a piping bag fitted with a star-tip nozzle.
  2. Make sure the tarts are chilled before piping on the cream. Pipe a ring of the cream on top of each tartlet. Decotate with a sprinkle of biscuit crumbles. 


To store: Keep these tartlets in the fridge in a sealed container. Best enjoyed within 4 days of making.

  • Prep Time: 5 minutes
  • Category: Tarts and pies
  • Method: No-Bake
  • Cuisine: American

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