These are the best vegan lotus biscoff cheesecakes!
Seriously though, what is it about lotus biscuits?! They are just so delicious, and they make the best biscuit base. We just had to make them into some lotus biscoff cheesecakes. Biscoff spread and biscuits have developed a bit of a cult status in the world of vegans. They were never made to be specifically vegan, but once people discovered they were, the love for them has only grown and grown. FYI, this post isn’t sponsored by Lotus Biscoff. We just really love them!
A super simple vegan recipe
These cheesecakes are very simple to make and don’t require many ingredients either. We also love that they’re no-bake! You can make them in advance and just store them in the fridge. These would be perfect for a dinner party dessert as they look great on little plates and would be such a showstopper! We can’t wait to make these for our friends and family soon. The main part of this recipe is making the creamy cheesecake layer. It’s made using only 4 ingredients, but the trick is to use the solid part of the coconut milk from the tins. You need to do the shake test. If you can hear the liquid sloshing about in the tin, then the coconut milk hasn’t separated as you need it to. If you can’t hear anything, then you should be good to go! Another great tip is to leave the coconut milk in the fridge overnight. By morning it should be separated.
This recipe is:
- super decadent and delicious
- vegan and dairy-free
- the best dessert
- perfect for 1
The Best Mini Vegan Lotus Biscoff Cheesecakes (No Bake!)
- 140 g lotus biscuits 18 individual biscuits
- 40 g dairy-free butter
- 240 g dairy-free soft cheese
- 150 g coconut milk the solid part from the tins
- 1 tsp vanilla bean paste
- 75 g icing sugar
- 1 tbsp lotus biscoff spread
- 4 lotus biscuits
- Make the biscuit base by adding the lotus biscuits to a sandwich bag and crushing up using a rolling pin until a fine crumb has formed. Now add them to a bowl. Melt the dairy-free butter in a pan, then pour over the biscuit crumbs. Stir well until combined.
- In a separate bowl, add the coconut milk solids and whisk for a few minutes until it’s become much stiffer. This beats air into the mixture and makes the cheesecake extra light and fluffy. Next, add in the dairy-free soft cheese, vanilla bean paste and icing sugar. Whisk together for a few more minutes.
- Divide the biscuit base by 4 and scoop into the bottom of a mini silicone baking tray moulds. We used ones that are 3.5 inches wide. However, if yours are smaller, that’s fine. Just divide the mixture by 6 or 8 etc. Press the lotus biscuit base into the mould using the back of a spoon, so it’s nice and compacted.
- Now spoon in the vegan cheesecake mixture, dividing equally between all the moulds.
- Place in the freezer for 1 hour, and they will be perfectly set and ready to eat immediately.
- Just before you want to eat them, make the toppings. Heat the biscoff spread in a pan on the hob so that it’s melted. Then drizzle over the cheesecakes. Finish by crushing up half a lotus biscuit on top of each cheesecake. Then push in the other half of the biscuits so that they’re popping out the top of the cheesecakes.
- 2.8g protein
- 57.3g carbs
- 38.1g fat