These easy 4-ingredient Biscoff cheesecakes are vegan, no-bake, and unbelievably yummy! They feature a delicious base made from lotus biscuits and a creamy filling with cookie butter, making them a perfect treat for Biscoff lovers.
1: Line 6 muffin holes with non-stick paper or use a silicone mould.
2: Make the BASE: Crush the lotus biscuits into crumbs, mix with melted cookie butter, and press into muffin holes.
3: Make the CRÈME LAYER: In a bowl, whip together vegan crème cheese and icing sugar (and optional vanilla) until fluffy.
4: Divide half of the cream mixture over the base and freeze for at least 60 minutes.
5: Make the BISCOFF CRÈME LAYER: Add cookie butter to the remaining cream and whip until combined. Divide over the cheesecakes and freeze for 60 mins.
6: Make the TOPPING: Melt cookie butter and pour it over each cheesecake, then sprinkle with crumbled lotus biscuits.
7: Freeze overnight to set completely before serving.
