Craving a sweet treat that’s rich, creamy, and totally indulgent—without turning on the oven? These Vegan No-Bake Biscoff Cheesecake Bites are your answer! Made with a luscious cashew-based filling, a crunchy cookie crust, and topped with melted Biscoff spread, they’re the perfect bite-sized dessert for any occasion.
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Why You’ll Love This Recipe
Completely Vegan – Dairy-free and egg-free with no compromise on creaminess.
No Baking Required – Just chill, slice, and serve—perfect for warm days.
Mini and Portable – Ideal for parties, snack boxes, or an easy afternoon pick-me-up.
Biscoff Heaven – Loaded with that irresistible caramelized cookie flavor.
Freezer-Friendly – Make ahead and store for sweet cravings anytime.
Ingredients You’ll Need
For the Biscoff Cookie Crust:
1 ½ cups Biscoff cookies (about 20 cookies), crushed
4 tbsp coconut oil, melted
For the Vegan Cheesecake Filling:
1 ½ cups raw cashews (soaked for at least 4 hours or overnight)
¼ cup coconut cream (thick part from canned coconut milk)
3 tbsp maple syrup
2 tbsp lemon juice
1 tsp vanilla extract
¼ cup melted Biscoff spread
For the Topping:
¼ cup Biscoff spread, melted for drizzling
Crushed Biscoff cookies, for garnish
Tools You’ll Need
Mini muffin pan or silicone molds
Food processor or high-speed blender
Mixing bowls
Measuring cups and spoons
Rubber spatula
Parchment paper or muffin liners (if needed)
Step-by-Step Instructions
Step 1: Prepare the Crust
Add Biscoff cookies to a food processor and pulse until finely crushed.
Pour in melted coconut oil and pulse again until mixture resembles wet sand.
Scoop about 1 tablespoon of the crust mixture into each cavity of a mini muffin tin or silicone mold.
Press down firmly to create a compact base. Place in the freezer while you prepare the filling.
Step 2: Soak the Cashews
If you haven’t already, soak the raw cashews in water for at least 4 hours or boil them for 15 minutes to soften quickly. Drain and rinse well before using.
Step 3: Make the Cheesecake Filling
In a high-speed blender or food processor, combine soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and melted Biscoff spread.
Blend until smooth and creamy, scraping down the sides as needed. This may take a few minutes depending on your blender.
Step 4: Assemble the Cheesecake Bites
Remove the crusts from the freezer.
Spoon or pipe the cheesecake filling evenly over the crusts. Smooth the tops with a spatula.
Place the tray back into the freezer and let set for at least 2–3 hours, or until firm.
Step 5: Add the Finishing Touch
Once set, remove the bites from the molds.
Drizzle melted Biscoff spread over the tops and sprinkle with crushed cookies.
Let sit at room temperature for 5–10 minutes before serving for the best texture.
Tips for Perfect Vegan Cheesecake Bites
Use a Silicone Mold – Makes removing the bites super easy with clean edges.
Don’t Skip Soaking – Softened cashews blend into a smooth, creamy filling.
Chill Thoroughly – Ensure the bites are completely set before serving or topping.
Serve Slightly Thawed – They taste best when not fully frozen—creamy and dreamy!
Serving Suggestions
Dessert Platter – Add fresh berries and dark chocolate pieces for an elegant spread.
Party Treat – Arrange them in mini cupcake liners for a grab-and-go dessert table.
Afternoon Sweet Fix – Enjoy straight from the fridge with a cup of coffee or tea.
How to Store & Reheat
Storing:
Refrigerate: Keep in an airtight container in the fridge for up to 5 days.
Freeze: Store in a freezer-safe container for up to 1 month.
Reheating:
No reheating needed—just thaw slightly at room temperature for 10–15 minutes before enjoying if frozen.
Frequently Asked Questions
- Can I use another cookie for the crust?
Yes! Try vegan graham crackers or chocolate cookies for a twist. - What if I don’t have coconut cream?
You can use the thick part of full-fat canned coconut milk. Let it chill overnight and scoop the solid layer. - Is there a nut-free option?
For a nut-free version, try using silken tofu or sunflower seed butter, though texture and flavor will vary. - Can I make this in a large pan instead of bites?
Absolutely! Use an 8×8 inch pan lined with parchment paper and slice into squares after chilling.
Final Thoughts
These Vegan No-Bake Biscoff Cheesecake Bites are the ultimate indulgent treat that’s as easy to make as they are to devour. With their silky cashew filling and that signature Biscoff flavor in every layer, they’ll win over vegans and non-vegans alike. Whether you’re hosting a party or treating yourself, these mini desserts are the perfect bite of bliss.
Try them out and let me know what you think! I’d love to hear how yours turned out—drop a review or share your photos online!
Preparation Time: 20 minutes (plus chilling time)
Cooking Time: None
Cuisine: American
Nutritional Information (Per Bite, Approx.):
Calories: 180 | Protein: 3g | Carbohydrates: 14g | Fat: 12g | Fiber: 1g | Sodium: 65mg
Vegan No-Bake Biscoff Cheesecake Bites
- Total Time: 20 minutes
Description
Craving a sweet treat that’s rich, creamy, and totally indulgent—without turning on the oven? These Vegan No-Bake Biscoff Cheesecake Bites are your answer! Made with a luscious cashew-based filling, a crunchy cookie crust, and topped with melted Biscoff spread, they’re the perfect bite-sized dessert for any occasion.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
For the Biscoff Cookie Crust:
1 ½ cups Biscoff cookies (about 20 cookies), crushed
4 tbsp coconut oil, melted
For the Vegan Cheesecake Filling:
1 ½ cups raw cashews (soaked for at least 4 hours or overnight)
¼ cup coconut cream (thick part from canned coconut milk)
3 tbsp maple syrup
2 tbsp lemon juice
1 tsp vanilla extract
¼ cup melted Biscoff spread
For the Topping:
¼ cup Biscoff spread, melted for drizzling
Crushed Biscoff cookies, for garnish
Instructions
Step 1: Prepare the Crust
Add Biscoff cookies to a food processor and pulse until finely crushed.
Pour in melted coconut oil and pulse again until mixture resembles wet sand.
Scoop about 1 tablespoon of the crust mixture into each cavity of a mini muffin tin or silicone mold.
Press down firmly to create a compact base. Place in the freezer while you prepare the filling.
Step 2: Soak the Cashews
If you haven’t already, soak the raw cashews in water for at least 4 hours or boil them for 15 minutes to soften quickly. Drain and rinse well before using.
Step 3: Make the Cheesecake Filling
In a high-speed blender or food processor, combine soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and melted Biscoff spread.
Blend until smooth and creamy, scraping down the sides as needed. This may take a few minutes depending on your blender.
Step 4: Assemble the Cheesecake Bites
Remove the crusts from the freezer.
Spoon or pipe the cheesecake filling evenly over the crusts. Smooth the tops with a spatula.
Place the tray back into the freezer and let set for at least 2–3 hours, or until firm.
Step 5: Add the Finishing Touch
Once set, remove the bites from the molds.
Drizzle melted Biscoff spread over the tops and sprinkle with crushed cookies.
Let sit at room temperature for 5–10 minutes before serving for the best texture.
Notes
Use a Silicone Mold – Makes removing the bites super easy with clean edges.
Don’t Skip Soaking – Softened cashews blend into a smooth, creamy filling.
Chill Thoroughly – Ensure the bites are completely set before serving or topping.
Serve Slightly Thawed – They taste best when not fully frozen—creamy and dreamy!
- Prep Time: 20 minutes (plus chilling time)
- Cuisine: American
