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The best no-bake Biscoff cheesecake


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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.
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



  • 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


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.


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


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


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