Vegan Biscoff Cheesecake Cups

Ingredients

For the Base:

• Biscoff biscuits: 150g (around 20 biscuits)
• Dairy-free butter/margarine: 50g

For the Cheesecake Filling:

• Dairy-free whipping cream (e.g., Elmlea Plant-Based Alternative Double cream): 260ml
• Dairy-free cream cheese: 160g
• Biscoff biscuits: 6
• Biscoff spread: 2 heaped tablespoons

Additional Ingredients:

• Dairy-free whipping cream: 30ml
• Biscoff spread: 80g (for filling and drizzling)
• Biscoff biscuits: for decoration

Instructions

Preparing the Base:

1. Melt dairy-free butter/margarine in a small saucepan over low heat. Transfer to a medium heat-proof bowl.
2. Blend the Biscoff biscuits in a blender or food processor until finely crushed. Mix the biscuit crumbs into the melted butter until the consistency resembles wet sand.
3. Firmly press around 50g of this mixture into each cookie cup tin, ensuring it’s compacted to reduce crumbling. Freeze while preparing the filling.

Preparing the Cheesecake Filling:

1. Whip together the dairy-free whipping cream and cream cheese in a medium bowl. Start on low speed, then increase to high, continuing until the mixture is thick and creamy (around 5 minutes).
2. Blend the Biscoff biscuits in the blender until finely crushed. Add these crumbs and the Biscoff spread to the creamy mixture, and whip to combine.
3. Fill a piping bag, fitted with a large round nozzle, with the cheesecake mixture. Evenly distribute the filling into the cookie cups, leveling off the top.
4. Pipe about 40g of Biscoff spread down the center of each cheesecake and smoothen the top using a spoon’s back.
5. Freeze the cheesecakes for at least 4 hours or until firm. To remove, gently push from the bottom of the push-up tins. If not set properly, they might break.

Final Touches:

1. Before serving, take the cheesecakes out of the freezer and place them in the fridge for 1-2 hours to defrost.
2. Melt 30g of Biscoff spread and drizzle over each cheesecake. Do this while the cheesecakes are still cold.
3. Whip the 30ml of dairy-free whipping cream until thick. Transfer to a piping bag with an open star nozzle and pipe a swirl on top of each cheesecake.
4. Garnish with a Biscoff biscuit, an additional drizzle of Biscoff spread, and some crumbled cookies.

Enjoy your delectable vegan Biscoff cheesecake cups!