This No-Bake Biscoff Cheesecake is the perfect light summer treat! You make mini cheesecakes or one large cheesecake. They’re extremely quick and easy to make and you only need 5 simple ingredients (including biscoff spread)! It’s easily made vegan, too.
With Summer just around the corner – my mind is filled with an overflow of delicious Summery treats. One of my favourite Summer treats HAS to be cheesecake. These little portions of delight are so quick and easy to make, you simply mix the ingredients together and freeze them, leaving you with what I can only describe as “ice-cream cheesecakes”.
Of course (me being me) I had to figure out a way to make these a little bit more nourishing. Whilst I am a full advocate for not restricting yourself of the delicious things in life, I also believe that the key to being healthy is: BALANCE.
So, whereas the typical Vegan Biscoff Cheesecake would be filled with refined powdered sugar and perhaps a lovely thick Biscoff cookie crust, I opted for making these a little lighter in calories (but not lighter in flavour, I promise!), by skipping the Biscoff cookie crust and sprinkling on some crushed Biscoff cookies instead. Further – I relied on the Biscoff spread with a touch of maple syrup to add the perfect amount of sweetness to this Vegan Biscoff Cheesecake, instead of adding loads of sugar.
So there you go, biscoff lovers – I’ve “healthified” Biscoff Cheesecake.
Why You’ll Love This No Bake Biscoff Cheesecake
Indulge in the blissful simplicity of this Easy No-Bake Biscoff Cheesecake, a delightful creation that encapsulates the essence of summer in every bite. With just five simple ingredients, including the delicious Biscoff spread, crafting these cheesecakes will be quick and easy for you!
Whether you choose to create mini portions or a grander and fancies single cake, each serving promises a fusion of flavors and textures that would surely delight your tastebuds.
What sets this recipe apart is its dedication to balance, offering a healthier twist without compromising that wonderful taste. By replacing the traditional heavy crust with a lighter sprinkle of crushed Biscoff cookies and relying on the natural sweetness of maple syrup, every single bite feels guilt-free yet completely satisfying.
Whether you’re a seasoned vegan or simply seeking a lighter alternative, this cheesecake embodies the perfect harmony of decadence and nourishment, making it a must-have addition to your summer dessert recipe collections.
Ingredients & Substitutions for No Bake Biscoff Cheesecake
5-ingredients. That’s it.
Yoghurt: To add volume to these cheesecakes, without using too much cream cheese, You’ll need some yoghurt. You can use Greek yoghurt or make them vegan by using coconut yoghurt, soy yoghurt, almond yoghurt – you name it! I used a vegan Greek-style yoghurt as it’s nice and thick and creamy.
Cream Cheese: It’s cheesecake, so obviously you will need SOME cream cheese. You can use shop-bought OR you can make your own! You can try my Cashew Cream Cheese recipe.
Biscoff cookie butter spread: A well-known fact to most vegans is that Biscoff cookie butter spread is vegan! If you’ve not yet tried it – YOU NEED TO! You can purchase Biscoff cookie butter some from most grocery stores or you can try the one I use and use the discount code KITS5 for a discount (not an affiliate link).
Maple Syrup: You won’t need much, but just to add a little bit more sweetness. You could use honey or agave syrup instead if you prefer.
Crushed biscoff cookies: You only need a couple to add a bit of crunch on top! You can purchase some from most grocery stores or you can try these and use the discount code KITS5 for a discount (again, not an affiliate link).
How To Make No Bake Biscoff Cheesecakes
I’m not joking when I say these are extremely simple and easy to make. You could even get your children or nieces and nephews involved and have some fun making these healthier vegan cheesecakes!
All you need to do is whip up the cheesecake ingredients, transfer it into some cupcake liners, top with more Biscoff spread and crushed Biscoff cookies and pop it in the freezer for an hour or two!
If you prefer, you could even make it in a cake tin to make one larger cheesecake!
Here are the steps (also found in the recipe card)
- Add your vegan yoghurt, vegan cream cheese, 1/4 cup biscoff spread, and maple syrup to a mixing bowl.
- Using an electric hand mixer or whisk, mix together the ingredients until smooth.
- Spoon the mixture into cupcake liners in a muffin tray or into a cake tin lined with parchment paper.
- Melt 2 tbsp Biscoff spread and drizzle the melted biscoff onto the cheesecake mix.
- Crush your biscuits and sprinkle on top.
- Freeze for at least 2 hours or until set.
FAQ’s
How To Store Biscoff Cheesecakes
You can keep these in an air-tight container in your freezer for up to three months. Peel off the cupcake liner once you remove them from the freezer and leave for a couple of minutes before serving to soften a little.
Can I use melted butter in the No-Bake Biscoff Cheesecake recipe?
No, melted butter is not used in this recipe. The focus is on a lighter version of cheesecake. Instead of a traditional graham cracker crust which often requires melted cookie butter, this recipe uses crushed Biscoff biscuits for topping, maintaining the distinct Biscoff flavor without the extra butter.
Is it possible to add whipped cream to the cheesecake filling for extra fluffiness?
While this Biscoff cheesecake recipe doesn’t call for whipped cream in the cheesecake filling, you can certainly experiment by folding in some whipped cream to the cream cheese mixture for a fluffier texture. Just be mindful that it may alter the freezing properties and overall consistency of the cheesecakes.
How does the texture of the no-bake Biscoff cheesecake recipe compare to a baked cheesecake?
The no-bake Biscoff cheesecake has a lighter and more mousse-like texture compared to traditional baked cheesecakes. The cream cheese mixture, combined with yogurt and Biscoff spread, sets in the freezer, giving it a creamy yet firm consistency that is different from the dense texture of baked cheesecakes.
Can I make a graham cracker crust for this cheesecake instead of using Biscoff biscuits?
Absolutely! If you prefer a graham cracker crust, you can make one by combining crushed graham crackers with melted butter and pressing the mixture into a springform pan. This would be an alternative to the recipe’s suggestion of using crushed Biscoff biscuits as a topping.
What type of cream cheese works best for the cheesecake mixture – full fat or light?
This recipe is flexible and can be made with either full-fat cream cheese or a lighter version. Full-fat cream cheese will give a richer, creamier texture, while light or softened cream cheese will make the cheesecake mixture lighter. The choice depends on your dietary preferences and desired cheesecake texture.
Here are some other Vegan Cheesecake Recipes for you to try:
No Bake Biscoff Cheesecake
Equipment
- Cupcake tin OR Cake Tin
Ingredients
- 1 cup Creamy Yoghurt dairy-free for vegan
- 1/2 cup Softened Cream Cheese dairy-free for vegan
- 1/4 cup Biscoff Cookie Butter Spread + 2 tbsp for whipped topping
- 1 tbsp Maple Syrup
- 4 Crushed biscoff cookies
Instructions
- Add your vegan yoghurt, vegan cream cheese, 1/4 cup biscoff spread, and maple syrup to a mixing bowl.
- Using an electric hand mixer or whisk, mix together the ingredients until smooth.
- Spoon the mixture into cupcake liners in a muffin tray or into a cake tin lined with parchment paper.
- Melt 2 tbsp Biscoff spread and drizzle the melted biscoff onto the cheesecake mix.
- Crush your biscuits and sprinkle on top.
- Freeze for at least 2 hours or until set.
Notes
Nutrition
I hope you love this No Bake Biscoff Cheesecake recipe!
