Vegan Cookie Butter Cheesecakes Recipe

If you dream of the ultimate indulgence—rich, creamy, and perfectly spiced with a touch of cinnamon—then Vegan Cookie Butter Cheesecakes are about to become your new favorite dessert. These no-bake treats combine a crunchy Biscoff cookie crust, a silky, cashew-based filling bursting with caramel-cinnamon cookie butter flavor, and a decadent drizzle of melted cookie butter for that perfect finishing touch. Whip up a batch for special occasions or anytime your sweet tooth calls: individually portioned, stunning to serve, and deeply satisfying for both vegans and non-vegans alike!

Ingredients You’ll Need

One of the best parts about Vegan Cookie Butter Cheesecakes is how easy they are to make with simple, everyday ingredients. Each component—crust, filling, and topping—brings something special to the table, from the crunchy foundation to the luxurious, creamy center!

• Vegan Biscoff or speculoos cookies: These spiced cookies are the magic behind both the crust and the topping, giving the cheesecakes their signature caramel-cinnamon snap.
• Melted coconut oil: Holds the crust together while adding a subtle richness and smooth texture.
• Raw cashews (soaked): When blended, soaked cashews become ultra-creamy, creating that luscious and authentic cheesecake mouthfeel without dairy.
• Maple syrup: Naturally sweetens the filling, bringing depth and balancing the spice of the cookie butter.
• Canned coconut cream: Adds an extra dreamy layer of creaminess and richness to the cheesecake filling.
• Vegan cookie butter: The heart and soul of this dessert, it infuses the filling and topping with toasty caramel and spice.
• Lemon juice: A bit of tartness brightens the filling and gives it that traditional tang you expect from cheesecake.
• Vanilla extract: Rounds out all the flavors with warmth and complexity.
• Pinch of salt: Enhances every other flavor and helps balance the sweetness.
• Extra cookie butter (for drizzle): A generous swirl over the top adds visual flair and an extra punch of cookie flavor.
• Biscoff cookies, halved (for topping): The cutest mini garnish and extra crunch for the perfect finish.

How to Make Vegan Cookie Butter Cheesecakes

Step 1: Prep Your Muffin Tin

Start by lining a standard muffin tin with silicone liners or strips of parchment paper. This step makes it super easy to pop out your perfect mini Vegan Cookie Butter Cheesecakes after they’ve set, saving you from sticky situations later. Trust me, you’ll thank yourself during the much-anticipated taste test!

Step 2: Make the Cookie Crust

In a medium bowl, mix your crushed vegan Biscoff or speculoos cookies with melted coconut oil until every crumb is coated. Gently press about two tablespoons of this mixture into the base of each lined muffin cup using the back of a spoon or the bottom of a small glass. You want a firmly packed crust that’ll hold together well, so don’t be shy when pressing! Pop the pan into the fridge to chill for about 10 minutes while you whip up the cheesecake layer.

Step 3: Blend the Creamy Filling

Grab a high-speed blender or powerful food processor and add the soaked (and drained) cashews, maple syrup, coconut cream, cookie butter, lemon juice, vanilla, and a pinch of salt. Blitz everything together until you have an ultra-smooth, glossy filling—it should be perfectly creamy with no lumps. Taste and adjust sweetness or lemon juice as needed for your perfect balance.

Step 4: Assemble and Freeze

Evenly divide the silky filling over the chilled crusts in each muffin cup. Use a spoon or spatula to smooth the tops, and gently tap the muffin tin on your counter to encourage any tiny air bubbles to escape (this gives you that professional, elegant cheesecake finish). Transfer the whole tray to the freezer and let your Vegan Cookie Butter Cheesecakes set for at least 4 hours, or until they’re completely firm.

Step 5: Decorate and Serve

Once they’re set, remove your cheesecakes from the tin and let them lightly thaw for about 10 minutes at room temperature. Drizzle each mini cheesecake with a generous swirl of melted cookie butter, then top with half a Biscoff cookie for that show-stopping bakery look. All that’s left is to dig in and savor every bite!

How to Serve Vegan Cookie Butter Cheesecakes

Garnishes

These charming little cheesecakes absolutely beg for a decadent garnish! Drizzle each one with melted cookie butter for a golden sheen, then crown with a halved Biscoff cookie or even a dusting of crushed cookie crumbs. If you’re feeling extra fancy, add a dollop of whipped coconut cream and a sprinkle of cinnamon for a truly special touch.

Side Dishes

Vegan Cookie Butter Cheesecakes pair beautifully with fresh berries—raspberries, strawberries, or blueberries cut the richness with tartness. Serve alongside hot coffee for a brunch spread or a glass of cold almond milk for an after-dinner treat; they’re also wonderful with a citrusy fruit salad if you want to keep things extra light and refreshing.

Creative Ways to Present

Show off your Vegan Cookie Butter Cheesecakes on a tiered stand for an elegant afternoon tea, or arrange on a marble platter with cookie crumbs sprinkled between for that Instagram-worthy look. If you’re hosting a party, place each cheesecake in a decorative cupcake wrapper or ramekin, then top with mini flags or edible gold leaf for a dash of glam.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, keep your Vegan Cookie Butter Cheesecakes in an airtight container in the fridge. They’ll stay fresh and creamy for up to five days, making them perfect for snacking or tiny midnight treats. Just take out what you need and enjoy straight from the fridge!

Freezing

These mini cheesecakes are freezer-friendly! Once they’re fully set, wrap each cheesecake in parchment and stack them in a zip-top bag or freezer-safe container. They’ll last up to a month without losing flavor or texture. Simply thaw in the fridge or on the counter for a bit before serving.

Reheating

No reheating is needed for these no-bake delights! If you’ve stored them in the freezer, let your Vegan Cookie Butter Cheesecakes soften for about 15-20 minutes at room temperature or overnight in the fridge for the dreamiest, creamiest texture.

FAQs

Can I use another type of cookie for the crust?

Absolutely! While Biscoff or speculoos cookies give that distinct caramel and spice character, feel free to swap in vegan gingersnaps, chocolate cookies, or graham crackers to create your own unique foundation. Just be sure they’re vegan and crushable!

What if I don’t have coconut cream?

No worries—chilled full-fat coconut milk (using just the solid part) can substitute for coconut cream. It adds the same creamy body to your Vegan Cookie Butter Cheesecakes, just be sure to drain off the liquid for best results.

How do I soak my cashews quickly?

If you’re short on time, pour boiling water over your raw cashews and let them soak for just 30-60 minutes. This speeds up softening so you can blend them into a smooth, dreamy filling without the need for overnight soaking.

Can I make these gluten free?

Of course! Just use gluten free speculoos-style cookies or your preferred gluten free, vegan cookie as the base and topping. Every other ingredient in Vegan Cookie Butter Cheesecakes is naturally gluten free, so this swap keeps your treats both safe and delicious.

Do I need a high-speed blender?

While a high-speed blender yields the smoothest results, a good food processor will also do the trick. Just scrape down the sides often and blend until the filling is silky smooth and completely lump-free for the best vegan cheesecake experience.

Final Thoughts

I can’t wait for you to experience the magic of Vegan Cookie Butter Cheesecakes—where every bite is a little celebration of flavor and texture. Whether you’re sharing with friends or treating yourself, these no-bake delights promise to steal the show and satisfy every sweet craving. Give them a try and let your kitchen fill with joy!

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