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No-Bake Biscoff Cheesecake

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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! It’s easily made vegan, too.

Three mini biscoff cheesecakes stacked on top of each other.

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 sugar and perhaps a lovely thick Biscoff crust, I opted for making these a little lighter in calories (but not lighter in flavour, I promise!), by skipping the crust and sprinkling on some crushed Biscoff biscuits 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 – I’ve “healthified” Biscoff Cheesecake.

A mini biscoff cheesecake in a cupcake liner is cut in half and a bite is missing from one of the halves. There is another cheesecake in the background.

Ingredients & Substitutions

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 Spread: A well-known fact to most vegans is that Biscoff spread is vegan! If you’ve not yet tried it – YOU NEED TO! You can purchase 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.

Biscoff Biscuits: 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 vegan Biscoff cheesecake!

A mini cheesecake with half a mini cheesecake on top which someone is holding.

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.

Here are some other Vegan Cheesecake Recipes for you to try:

A mini biscoff cheesecake in a cupcake liner is cut in half and a bite is missing from one of the halves. There is another cheesecake in the background.

No Bake Biscoff Cheesecake

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! It's easily made vegan, too.
No ratings yet
Prep Time 10 mins
Chill Time 2 hrs
Total Time 10 mins
Course Dessert, Snack
Cuisine American
Servings 6 mini cheesecakes
Calories 196 kcal

Equipment

  • Cupcake tin OR Cake Tin

Ingredients
  

  • 1 cup Creamy Yoghurt dairy-free for vegan
  • 1/2 cup Cream Cheese dairy-free for vegan
  • 1/4 cup Biscoff Spread + 2 tbsp for topping
  • 1 tbsp Maple Syrup
  • 4 Biscoff Biscuits

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 onto the cheesecake mix.
  • Crush your biscuits and sprinkle on top.
  • Freeze for at least 2 hours or until set.

Notes

These are best kept in the freezer – leave at room temperature for a couple of minutes before tucking in!
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.

Nutrition

Nutrition Facts
No Bake Biscoff Cheesecake
Serving Size
 
1 mini cheesecake
Amount per Serving
Calories
196
% Daily Value*
Fat
 
12.7
g
20
%
Carbohydrates
 
16.6
g
6
%
Protein
 
3.2
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword biscoff cheesecake, easy vegan cheesecake, mini cheesecakes, no bake cheesecake, vegan no-bake cheesecake
Did you make this?Leave a rating & leave some feedback in the comments section below! You can also tag me on Instagram @Nourishing.Niki and use the #NourishingNiki
Nikita Messina author at Nourishing Niki

hey, I'm Nikita!


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A hand holding a white plate with a slice of chocolate loaf cake. There is some vegan yoghurt on the cake and a bite has been taken from the cake which is on a fork in front of the cake.

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