Zen and Zaatar

menu icon
go to homepage
  • Recipes
  • Cookbook
  • About
  • Meal Plan
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cookbook
    • About
    • Meal Plan
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Zen and Zaatar » Recipes » Dessert

    No-Bake Biscoff Cookie Butter Cheesecake Bites (Vegan)

    Published: Jun 3, 2016 · Modified: Sep 26, 2024 by Zena | Zen and Zaatar · This post may contain affiliate links · 2 Comments

    Love it? Share it!

    42 shares
    Jump to Recipe

    No Bake Biscoff Cookie Butter Cheesecake Bites Vegan

    These light, mini, no-bake cookie butter cheesecake bites are the perfect alternative to decadent baked cheesecake in the hot summer months approaching. They are also so much easier to prepare, as all you need to do is bake a simple cookie crust for 5 minutes, blend the creamy filling, and freeze!

    No Bake Biscoff Cookie Butter Cheesecake Bites Vegan

    Speculoos/Biscoff cookies are one of my absolute favorite cookies. They offer a gingery, sweet, buttery complement to the tart, creamy cheesecake base! And the vegan cheesecake base has the perfect combination of tart and sweet flavors present in real cheesecakes.

    No Bake Biscoff Cookie Butter Cheesecake Bites Vegan

    Cheesecakes have always been one of my favorite desserts, as I usually prefer anything savory over dessert, unless it involves dark chocolate. ???? But a good cheesecake is always the perfect combination of sweet, savory, and tart, and these vegan cheesecake bites do a great job of replicating those rich flavors that I used to love!

    No Bake Biscoff Cookie Butter Cheesecake Bites Vegan

    Of course I replaced the traditional graham cracker base with a Biscoff cookie one! I definitely ended up eating way more Speculoos cookies than called for in the recipe while I was waiting for the cheesecakes to set in the freezer...

    No Bake Biscoff Cookie Butter Cheesecake Bites Vegan

    These vegan no-bake cookie butter cheesecake bites are amazing topped with coconut whipped cream, Biscoff cookie crumbles, and slices of your favorite fruit! Don't forget to let me know if you try these below in the comments or pin the recipe for later.

    No Bake Biscoff Cookie Butter Cheesecake Bites Vegan

    Recipe

    No Bake Vegan Biscoff Cookie Butter Cheesecake Bites

    No-Bake Biscoff Cookie Butter Cheesecake Bites (Vegan)

    Zena Hassoun
    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.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 4 hours hrs
    Total Time 4 hours hrs 10 minutes mins
    Course Dessert
    Cuisine Vegan
    Servings 12
    Calories 354 kcal

    Ingredients
      

    Biscoff cookie crust

    • 1 cup crushed Biscoff or other Speculoos cookies about 12 cookies
    • 2 tablespoon 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 teaspoon vanilla
    • ½ cup agave
    • ¼ teaspoon sea salt
    • ⅓ cup Biscoff or other Speculoos cookie butter spread

    Instructions
     

    • 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.
    • 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.
    • 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.
      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.
    • 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

    Nutrition

    Serving: 1servingCalories: 354kcalCarbohydrates: 41gProtein: 4gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 11gCholesterol: 8mgSodium: 255mgFiber: 1gSugar: 23g
    Tried this recipe?Leave a comment below and tag @zenandzaatar on social!

    Mini Biscoff Cheesecakes (Vegan) | Zena 'n Zaatar

     

    More Vegan Dessert Recipes

    • This vegan Kahi with Geymar is an Iraqi pastry with a thick oat cream, topped with date syrup. This pastry is made up of layers of flaky phyllo dough, topped with vegan clotted cream, called Qaymar. Topped with date syrup or honey for a non-vegan option, this dessert is irresistible.
      Vegan Kahi with Geymar | Iraqi Pastry with Thick Oat Cream
    • This vegan and gluten-free peppermint bark popcorn is the perfect holiday treat. Covered in crushed candy canes and dark chocolate, this Christmas recipe had a satisfying combination of sweet and savory notes.
      Peppermint Bark Popcorn (Vegan)
    • This healthy vegan nutella is date sweetened
      Healthy Vegan Nutella (Date-Sweetened)
    • This no bake vegan pumpkin cheesecake is a decadent raw and gluten free dessert, perfect for the busy holidays as it just sets in the freezer!
      No-Bake Vegan Pumpkin Cheesecake (Raw, Gluten-Free)

    Love it? Share it!

    42 shares

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Mae says

      June 09, 2016 at 8:02 pm

      Oh boy...those look heavenly!!!

      Reply
      • Zena | Zena 'n Zaatar says

        June 09, 2016 at 8:55 pm

        Thank you!! <3 They are so delicious and creamy.

        Reply
    Headshot image of the author of Zen and Zaatar, Zena Hassoun, MS.

    Welcome!

    Hi, I’m Zena, a passionate home cook with a Master’s in Medical Health Sciences. I’ve been vegan for nearly a decade and love creating approachable, Mediterranean-inspired recipes that nourish your body and soul.

    More about me

    55+ Vegan Recipes for Real Life

    The cover image of my e-cookbook, with text overlay "Vegan is Delicious: 55+ nourishing, innovative, plant-based recipes to satisfy vegans and omnivores alike! by Zena Hassoun, M.S., creator of Zen and Zaatar."

    Tired of the same meals or relying on takeout? Vegan is Delicious is full of flavorful, plant-based recipes (with photos!) plus a 7-day meal plan to make home cooking feel effortless.

    Get it now!

    Trending Recipes 🔥

    • How to make a super flavorful tofu scramble with spinach and cherry tomatoes. Forget about “bland” tofu, this tofu scramble is bursting with umami flavor, seasoned with nutritional yeast and tahini. A great plant-based alternative to scrambled eggs, this flavorful tofu scramble recipe is sure to be a vegan breakfast favorite!
      Super Flavorful Tofu Scramble with Spinach and Tomatoes
    • This healthy vegan nutella is date sweetened
      Healthy Vegan Nutella (Date-Sweetened)
    • vegan kunafa or knafeh, a shredded phyllo and sweet cheese dessert
      Vegan Kunafa (Knafeh) | Shredded Phyllo and Sweet Cheese Dessert
    • ful medames, a syrian fava bean and chickpea breakfast salad
      Ful Medames, Syrian Style (Arabic Bean Salad) [Vegan, GF]
    • This horaa osbao (horak esbao) is a syrian pasta dish with lentils and tangy pomegranate sauce.
      Syrian Pasta with Lentils & Caramelized Onion (Horaa Osbao) | حراق اصبعه - Vegan
    • The sweet potato and chickpea quinoa bowl with brussels sprouts, pepitas, and topped with maple tahini drizzle.
      High-Protein Sweet Potato and Chickpea Quinoa Bowls

    Vegan Summer Recipes

    • Finished image of the kale salad topped with tahini dressing, chickpeas, and slices of avocado.
      Hearty Kale Salad with Tahini Dressing and Chickpeas (Savory)
    • This is the featured Palestinian salad photo, showing all the components of the salad.
      Palestinian salad (Mediterranean tomato cucumber salad)
    • The green apple kale smoothie featured image
      Green apple kale smoothie
    • Vegan tomato tart with basil cashew ricotta and a gluten free tart crust
      Vegan tomato tart with basil cashew ricotta (gluten-free)
    • a photo showing the mediterranean tomato salad with zaatar, lemon, and olive oil
      Middle Eastern tomato and red onion salad with za’atar
    • This is the featured image of galayet bandora, the finished product of Palestinian sautéed tomatoes and olive oil.
      Galayet Bandora (Palestinian Pan Fried Tomatoes) Recipe

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Contact
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Connect

    On this site, we share products we genuinely love through affiliate links. This means we may earn a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases. Your support helps keep this blog running, and we appreciate it!

    Copyright © 2025 Zen and Zaatar LLC

    42 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required