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Plantiful Bakery

Plantiful Bakery

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VEGAN BISCOFF CHEESECAKE CUPS

· In: desserts, no bake, recipes

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Tento příspěvek je dostupný i v Čeština Češtině

These individual no-bake Vegan Biscoff Cheesecake Cups are creamy, rich, indulgent, absolutely delicious, and easy to make. They’re made of Biscoff cookie crust, Biscoff coconut cashew cheesecake filling, and Biscoff spread on top. Best served with coconut whipped cream. Dairy-free, eggless.

Vegan Biscoff cheesecake cups

THESE BISCOFF CHEESECAKE CUPS ARE

  • vegan
  • dairy-free
  • egg-free
  • no-bake
  • creamy
  • smooth
  • indulgent
  • rich
  • flavorful
  • easy to make
  • simple
  • so delicious
  • perfect dessert for Biscoff lovers

The best no-bake Biscoff cheesecake

WHAT YOU NEED TO MAKE VEGAN BISCOFF CHEESECAKE CUPS

You need the following ingredients to make these Lotus Biscoff cheesecake cups (the exact measurements are in the recipe card below):

  • Lotus Biscoff cookies – finely crush the cookies in a blender or place them into a zip lock bag and smash them with a rolling pin.
  • Coconut oil – You can also use vegan butter.
  • Cashews – Soak the cashews in water for at least 2 hours to soften them. If you have a powerful high-speed blender, you can skip the soaking.
  • Coconut cream – a creamy part of full-fat coconut milk chilled in the fridge overnight.
  • Lotus Biscoff spread
  • Maple syrup – Adjust the sweetness to your taste. You can skip the maple syrup because the Biscoff spread is sweet enough.
  • Lemon juice – adds a bit of sourness to the cheesecake filling.
  • Coconut whipped cream – goes perfectly as a topping.

Equipment you need:

  • 3 small glass bowls – about 6 oz (180ml)
  • High-speed blender

Biscoff cheesecake cups with coconut whipped cream

HOW TO MAKE THE BEST NO-BAKE VEGAN BISCOFF CHEESECAKE CUPS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make the cookie crust

Combine crushed Biscoff cookies with coconut oil. Spoon the mixture evenly into 3 small glass bowls and set aside.

2. Step: Make the cheesecake filling

To a high-speed blender, add cashews, coconut cream, Biscoff spread, maple syrup, and lemon juice, and blend on high speed until creamy and smooth.

Pour the filling on top of the crust and refrigerate for at least 2 hours or overnight.

3. Step: Add melted Biscoff spread and refrigerate

Top each cheesecake with melted Biscoff spread and let set in the fridge.

4. Step: Assemble and serve

Once refrigerated, top with coconut whipped cream and crushed Biscoff cookies.

No-bake Lotus Biscoff cheesecake cups

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE NO-BAKE CHEESECAKE CUPS?

Store the cheesecake cups covered in the fridge.

HOW LONG DO VEGAN BISCOFF CHEESECAKE CUPS LAST?

No-bake vegan cheesecake cups will last for up to 5 days in the fridge.

Easy Lotus Biscoff Cheesecake Jars

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

  • Apple Pie Cheesecake Cups
  • Vegan New York-Style Cheesecake
  • No-Bake Oreo Dessert
  • Biscoff Overnight Oats
  • The Best Biscoff Cupcakes
  • No-Bake Chocolate Peanut Butter Pie

 

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

The best no-bake Biscoff cheesecake

VEGAN BISCOFF CHEESECAKE CUPS

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These individual no-bake Vegan Biscoff Cheesecake Cups are creamy, rich, indulgent, absolutely delicious, and easy to make. They're made of Biscoff cookie crust, Biscoff coconut cashew cheesecake filling, and Biscoff spread on top. Best served with coconut whipped cream. Dairy-free, eggless.
Print Recipe Pin Recipe
Prep Time:10 mins
Cook Time:0 mins
Chilling Time:2 hrs
Total Time:2 hrs 10 mins
Course: Dessert
Cuisine: Vegan
Diet: Vegan
Yield: 3 cups
Calories: 678kcal
Author: Plantiful Bakery

Ingredients
 

Crust:

  • 60 g Lotus Biscoff cookies, finely crushed
  • 1 ½ tbsp coconut oil or vegan butter, melted

Cheesecake Filling:

  • 1/2 cup cashews, soaked in water for at least 2 hours and drained
  • 1 cup coconut cream , = a creamy part of full-fat coconut milk chilled in the fridge overnight
  • 4 tbsp Lotus Biscoff spread
  • 1 tbsp maple syrup
  • 1 tsp lemon juice

Topping (optional):

  • 3-4 tbsp Lotus Biscoff spread, melted
  • coconut whipped cream
  • Lotus Biscoff cookies, crushed

Instructions

To make the crust:

  • Combine crushed Biscoff cookies with coconut oil. Spoon the mixture evenly into 3 small glass bowls and set aside.

To make the cheesecake filling:

  • To a high-speed blender, add cashews, coconut cream, Biscoff spread, maple syrup, and lemon juice, and blend on high speed until creamy and smooth.
  • Pour the filling on top of the crust and refrigerate for at least 2 hours or overnight.

Topping:

  • Top each cheesecake with melted Biscoff spread and let set in the fridge.
  • Once refrigerated, top with coconut whipped cream and crushed Biscoff cookies.

Notes

Storing:
Store the cheesecake cups covered in the fridge for up to 5 days.
Read my blog post above for tips and helpful information.

Nutrition

Serving: 1cup | Calories: 678kcal
Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!

Want to save this recipe for later? Add it to your board on Pinterest!

Pin for No-Bake Vegan Biscoff Cheesecake Cups

Nutrition Facts

Serving: 1 cup* / Calories: 678kcal / Total Fat: 51,6g / Saturated Fat: 28,2g / Cholesterol: 0mg / Total Carbohydrate: 47,9g / Fiber: 1,1g / Sugar: 27,5g / Protein: 6,9g / Sodium: 178mg / Potassium: 181mg / Iron: 1,7mg

* Nutrition facts are counted without coconut whipped cream.

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· In: desserts, no bake, recipes · Tagged: cashews, coconut cream, Lotus Biscoff, maple syrup

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https://www.plantifulbakery.com/cs/vegan-susenky-s-cokoladou-a-vlasskymi-orechy/⁠
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#vegancookies #chocolatechipcookie #cookierecipe #bestcookiesever #chewycookies #softcookies #bakinggoals #veganbaking #newyorkcookies #vegandesserts #easydessert #easybaking #dairyfreerecipes #tasteofhome #kitchn #dessertblogger #makeitdelicious #whatsfordessert #dnespecu #dnesjemvegan #foodstylish #dessertphotography #feedfeedbaking #foodphotoshoot #letscookvegan #thrivemags #foodblogfeed #veganfoodspace #feedfeed #thebakedfeed
New: Vegan Pumpkin Gnocchi with Sage and Garlic Bu New: Vegan Pumpkin Gnocchi with Sage and Garlic Butter Sauce using @ravaneofoods white pepper. Grab the RECIPE on my blog using the link in my bio!⁠
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CZ/ Vegan dýňové gnocchi na másle s šalvějí a česnekem, dochucené s @ravaneofoods bílým pepřem. Odkaz na RECEPT najdete v biu! Nebo zde:⁠
https://www.plantifulbakery.com/cs/vegan-dynove-gnocchi-se-salveji-a-cesnekem/⁠
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#pumpkinrecipes #vegangnocchi #garlicbutter #veganlunchideas #vegandinnerideas #vegancomfortfood #autumnrecipes #veganrecipeshare #cookfromscratch #firstweeat #damnthatsdelishy #shareyourtable #recepty #veganfoodblog #veganfoodspace #eatmoremagic #foodphotographyandstyling #foodstylingandphotography #foodtography #vegancz #dnesjim #dnesvarim #veganskerecepty #thefeedfeedvegan #letscookvegan #foodblogfeed #thrivemags #feedfeedvegan #feedfeed #thebakedfeed
Vegan Chocolate Sheet Cake. The recipe is on my bl Vegan Chocolate Sheet Cake. The recipe is on my blog. Tap the link in my bio!🍫

CZ/ Jednoduchý vegan čokoládový dort. Odkaz na recept je v mém biu! 🍫
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#veganchocolatecake #chocolatedessert #vegancakes #veganchocolate #cokoladovydort #cokolada #easydesserts #bakewithlove #feedfeedchocolate #hereismyfood #vegancomfortfood #makesmewhole #bakingathome #bakeandshare #bakingvideo #dairyfreerecipes #veganczech #dnespeciem #vkuchyni #pecemeslaskou #uzasnejedlo #dnesfotim #recipeideas #bakersgonnabake #feedfeedvegan #veganfoodideas #yumvegantreats #recipeshare #veganfoodshares #bakersofig
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