No-Bake Biscoff Cookie Butter Cheesecake Bites (Vegan)
 
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Creamy, sweet, and slightly tart vegan no-bake Biscoff cookie butter cheesecake bites! Complete with a crunchy Speculoos cookie crust and decadent cookie butter swirls.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
Biscoff cookie crust
  • 1 cup crushed Biscoff or other Speculoos cookies (about 12 cookies)
  • 2 tbsp coconut oil (melted)
Cheesecake filling **
  • 1½ cup cashews (soaked overnight if you do not have a high speed blender or food processor)
  • ¾ cup coconut cream (just the creamy part at the top of a chilled can of full fat coconut milk)
  • ¼ cup lemon juice
  • 1 tsp vanilla
  • ½ cup agave
  • ¼ tsp sea salt
  • ⅓ cup Biscoff or other Speculoos cookie butter spread
Instructions
  1. Preheat oven to 350 F. Grease a 12-tin muffin pan. If you wish to make the removal process easier, cut small strips of parchment paper slightly longer than the body of each muffin tin, so that the strips will hang over the sides to make it easier to pop the cheesecake bites out.
  2. Make sure Speculoos cookies are finely crushed and mix the crumbs with the melted coconut oil in a small bowl. Take about 1 - 2 tablespoons of the crumb mixture and press the crust down firmly in the bottom of each muffin tin. You can use the back of a spoon or small glass to do this. Bake for 5 minutes, until crust is firm.
  3. Put all ingredients for cheesecake filling, except for cookie butter spread, in a food processor or high speed blender. Reserving about ⅓ of the mixture for later, evenly distribute ⅔ of the cheesecake filling among the muffin tins.
  4. Add cookie butter spread to remaining ⅓ of cheesecake filling and combine in food processor or high speed blender. Add an equal amount of the cookie butter filling to the center of each muffin tin, and swirl with a knife or toothpick to achieve desired design. Top with extra cookie crumbs if desired.
  5. Freeze for at least 4 hours to set. Pop cheesecake bites out of the muffin tins and defrost for 10-15 minutes before eating for optimal creamy texture. Top with coconut whipped cream and fresh fruit slices if desired. Enjoy!
Notes
**Adapted from Minimalist Baker
Recipe by Zen and Zaatar at https://zenandzaatar.com/no-bake-biscoff-cookie-butter-cheesecake-bites-vegan/