VEGAN BISCOFF CHEESECAKE CUPS
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.
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
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