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.
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
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.
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