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

Cook Mode Prevent your screen from going dark

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