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Vegan No-Bake Biscoff Cheesecake Bites

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These Vegan No-Bake Biscoff Cheesecake Bites are creamy, spiced, and indulgent. With a crunchy cookie crust, silky cashew filling, and a drizzle of Biscoff on top, they’re the perfect plant-based treat with zero baking required.

Ingredients

  • Biscoff Cookies: 1 1/2 cups, crushed – forms the crust
  • Coconut Oil: 1/4 cup, melted – binds the crust
  • Raw Cashews: 1 1/2 cups, soaked – creates the creamy filling
  • Coconut Cream: 1/2 cup – adds richness and smooth texture
  • Maple Syrup: 1/3 cup – natural sweetener
  • Lemon Juice: 2 tablespoons – gives cheesecake-like tang
  • Vanilla Extract: 1 teaspoon – enhances flavor
  • Biscoff Spread: 1/2 cup – swirled into filling
  • Salt: Pinch – balances sweetness
  • Extra Biscoff Spread: 2 tablespoons, melted – drizzle topping
  • Crushed Biscoff Cookies: 2 tablespoons – garnish

Instructions

  1. Preheat Your Equipment: Line an 8×8-inch pan with parchment paper or prepare a muffin tin with liners.
  2. Combine Ingredients: Blend Biscoff cookies and melted coconut oil until crumbly. Press into the base of the pan.
  3. Prepare Your Cooking Vessel: Blend soaked cashews, coconut cream, maple syrup, lemon juice, vanilla, Biscoff spread, and salt until smooth.
  4. Assemble the Dish: Pour cashew filling over crust, spread evenly, and tap to remove air bubbles.
  5. Cook to Perfection: Chill in the fridge for at least 4 hours or until firm.
  6. Finishing Touches: Drizzle melted Biscoff and sprinkle crushed cookies on top.
  7. Serve and Enjoy: Cut into squares or remove bites from muffin tins and serve chilled.

Notes

  • Soak cashews overnight for the creamiest filling.
  • Use full-fat coconut cream for proper setting.
  • Line your pan with parchment for easy removal.
  • Freeze for 30 minutes before slicing for clean edges.

Nutrition

Find it online: https://tastyze.com/vegan-no-bake-biscoff-cheesecake-bites/