This recipe for mini no-bake Biscoff cheesecakes has been one of my most-requested treats since I first made them on a rainy afternoon when company dropped by unexpectedly. I discovered the balance of crunchy cookie, silky dairy-free filling and that little hit of spiced caramel from the Biscoff spread by accident when trying to adapt a classic cheesecake to a fully plant-based, no-bake version. The result was so addictive my friends called back the next day asking for the recipe. These tiny indulgences are creamy without being heavy, rich without feeling cloying, and the push-up cookie cup makes each bite delightfully portable.

What makes these special is the texture contrast: the compacted cookie cup holds up to the light, whipped filling while a ribbon of melted Biscoff spread gives the middle an almost molten, biscuity surprise. I learned to freeze them briefly to get a clean release from the tins and to always use a stable plant-based double cream — Elmlea Plant Based Alternative Double Cream works brilliantly to create a sturdy, airy whip. Over the years these have become my go-to when I need an impressive dessert with minimal fuss: they travel well, can be made ahead, and are consistently the first thing to disappear at gatherings.

Ingredients

• Cookie base: about 1 1/2 cups crushed Biscoff biscuits (approximately 20 cookies). Look for the original Lotus Biscoff biscuits for that signature caramelized, spiced flavor — they compact well and create a sturdy cup.
• Dairy-free butter: 3 1/2 tablespoons vegan margarine or dairy-free butter. I use a spreadable plant-based block for better texture; melt gently so it soaks evenly into the crumbs.
• Whipping cream (plant-based): just under 1 cup of dairy-free whipping cream (about 9 fl oz). Elmlea Plant Based Alternative Double Cream whips reliably and gives structure — avoid thin coconut or single creams that won’t hold peaks.
• Vegan cream cheese: about 5 1/2 ounces (roughly 2/3 cup) of dairy-free cream cheese. I prefer Sainsbury’s Free From coconut-based cream cheese, Violife, or Nush almond cream cheese — pick a higher-fat option for better mouthfeel.
• Biscoff spread (filling + drizzle): about 2 heaped tablespoons for the filling plus approximately 1/3 cup (around 6 tablespoons) reserved for drizzling and filling ribbons. Use crunchy or smooth according to preference; smooth blends more evenly into the filling.
• Extras: 2 tablespoons (1 fl oz) additional dairy-free whipping cream for whipping and a few extra biscuits for decoration and crumbles.

Instructions

Prepare the base: Gently melt 3 1/2 tablespoons vegan butter in a small saucepan over low heat. Meanwhile, blitz about 1 1/2 cups of Biscoff cookies in a food processor until fine crumbs form. Combine crumbs and melted butter in a bowl — the mix should resemble damp sand and hold when pressed. Press roughly 1.8 ounces (about 50g equivalent) of the crumb mixture into each cookie-cup cavity, compacting firmly with clean fingers or the back of a spoon. Transfer the tray to the freezer while you prepare the filling; compacting well prevents crumbling on release. Make the filling: In a medium bowl, add just under 1 cup dairy-free whipping cream and 5 1/2 ounces dairy-free cream cheese. Whip on low first to avoid splashes, then increase to high until the mixture is thick and holds peaks — about 4–6 minutes in a stand mixer with a balloon whisk, slightly longer by hand. While whipping, pulse 6 Biscoff biscuits until fine and add them along with 2 heaped tablespoons of Biscoff spread. Whip briefly to combine; the ground biscuits add body and extra biscuit flavor. Assemble the cups: Transfer the cheesecake mixture to a piping bag fitted with a large round nozzle (or snip the corner). Pipe an even portion into each chilled cookie cup, filling to the rim and smoothing the tops with an offset spatula. Spoon or pipe about 1 1/2 teaspoons of Biscoff spread into the center of each mini cheesecake, smoothing slightly so it creates a visible ribbon without bursting through the sides. Chill and finish: Freeze the assembled cups for 4 hours or until firm to the touch. If using push-up tins, press up the bases to release cheesecakes — if they are not firm enough, return to the freezer until set. For serving, thaw in the fridge for 1–2 hours. Warm about 2 tablespoons (1 fl oz) of Biscoff spread and drizzle a little atop each chilled cake, then whip 2 tablespoons dairy-free cream until thick and pipe a small swirl. Garnish with a whole biscuit and a sprinkle of crumbs. Store in the fridge and serve within 3 days.

Storage Tips

Store these in the refrigerator in an airtight container for up to 3 days; if frozen, keep them in a freezer-safe container for up to 3 months. When stacking, use parchment paper between layers to prevent sticking. For transport, place them in a chilled insulated bag with ice packs and remove the packs an hour before serving to allow partial defrosting. If you need to firm them up quickly, a 20–30 minute stint in the freezer will tighten the texture without fully freezing the centre.

Ingredient Substitutions

If you can’t find Biscoff biscuits, speculoos-style cookies or crushed graham crackers with a pinch of cinnamon can work — adjust the sugar level if needed. For the Biscoff spread, a cookie butter substitute or smooth peanut butter mixed with a teaspoon of cinnamon can mimic the flavor. For cream cheese, any thick, high-fat vegan variety works best; avoid low-fat spreads which can make the filling too thin. If you must use canned full-fat coconut cream, chill it thoroughly and use only the solidified top layer, but be aware it may carry a coconut flavor.

Serving Suggestions

Present these on a platter with fresh berries and mint sprigs to cut through the sweetness. They pair beautifully with black coffee or a bright citrusy tea. For a party, set them on individual dessert spoons for a canapé-style serving or offer mini spoons in push-up tins for guests to enjoy standing up. A sprinkle of flaky sea salt on the melted Biscoff drizzle creates a lovely contrast and elevates the caramel notes.

Cultural Background

Biscoff biscuits, sometimes called speculoos, originated in Belgium and have become a modern pantry essential for their caramelized, spiced profile. The idea of a no-bake, chilled creamy dessert is global — mirrorless cheesecakes and chilled tarts are popular in many European traditions. Transforming that flavor into a vegan, no-bake miniature celebrates both the cookie’s heritage and modern plant-based adaptations that retain texture and richness without dairy.

Seasonal Adaptations

In autumn, stir a pinch of freshly grated nutmeg and ground ginger into the crumbs for a deeper spice profile. For summer, top each cheesecake with a thin slice of grilled peach or a spoonful of bright raspberry compote. At holiday time, swap plain Biscoff biscuits for a spiced or ginger biscuit and add a toasted pecan on top for crunch and festive flair.

Meal Prep Tips

Make the bases and filling a day ahead and store separately in the fridge. Assemble and freeze on the day you need them; released from the tins while chilled, they’re ready to decorate an hour before serving. Use piping bags to portion the filling quickly and consistently — this saves cleanup and gives a professional finish. Keep extra melted Biscoff in a small sealed jar in the fridge and gently warm to drizzle on serving day.

These mini no-bake Biscoff cheesecakes are small in size but big on joy — whether you’re making them for a crowd or keeping them as a weekend treat, they reward patience with an irresistibly creamy, biscuit-laden bite. Give them a try, make them your own, and enjoy the ripple of smiles they bring to the table.