Mini Vegan Biscoff Cheesecakes: Easy Indulgence for Everyone
Enjoy these delightful mini vegan Biscoff cheesecakes, perfect for a sweet treat that everyone can indulge in!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 1 cup Biscoff cookies
- 1/4 cup coconut oil, melted
- 1 cup cashews, soaked
- 1/2 cup almond milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
Instructions
- Start by crushing the Biscoff cookies in a food processor until they become fine crumbs.
- Add the melted coconut oil and pulse until combined.
- Press the mixture into the bottom of mini cupcake liners placed in a muffin tin.
- In the same food processor, blend the soaked cashews, almond milk, maple syrup, vanilla extract, and lemon juice until smooth.
- Pour the cashew mixture over the cookie crusts and smooth the tops.
- Freeze for at least 4 hours or until set.
- Before serving, let them sit at room temperature for a few minutes.
Notes
- These cheesecakes can be topped with additional Biscoff spread or whipped coconut cream for extra flavor.
- For best results, soak the cashews for at least 4 hours.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 170
- Sugar: 10g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg