Vegan Cookie Butter Cheesecakes Recipe
These no-bake Vegan Cookie Butter Cheesecakes are rich, creamy, and perfectly spiced with hints of cinnamon and caramel from Biscoff-style cookie butter. With a crunchy cookie crust, luscious cheesecake filling, and a cookie on top for flair, they’re the ultimate indulgent treat for any sweet tooth. Perfectly portioned in muffin form, they’re as stunning as they are delicious.
- Prep Time: 20 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 mini cheesecakes 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Crust:
- 1 1/2 cups vegan Biscoff or speculoos cookies, crushed
- 4 tbsp melted coconut oil
For the Filling:
- 1 1/2 cups raw cashews (soaked in hot water for 1 hour, then drained)
- 1/3 cup maple syrup
- 1/2 cup canned coconut cream
- 1/3 cup vegan cookie butter
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
For Topping:
- Extra cookie butter (melted, for drizzle)
- Biscoff cookies, halved
Instructions
- Line a muffin tin with silicone liners or parchment paper. Mix crushed cookies with melted coconut oil until combined. Press firmly into the base of each muffin cup. Chill for 10 minutes.
- In a high-speed blender, blend soaked cashews, maple syrup, coconut cream, cookie butter, lemon juice, vanilla, and salt until silky smooth.
- Pour filling evenly over the crusts. Smooth the tops and tap the pan to remove air bubbles.
- Freeze for at least 4 hours or until set.
- Once set, top each cheesecake with a drizzle of melted cookie butter and a halved cookie.
- Store in the fridge for up to 5 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 310 kcal
- Sugar: 13g
- Sodium: 85mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
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Find it online: https://swivily.com/vegan-cookie-butter-cheesecakes-recipe/