These biscoff-flavoured cheesecake bites are next-level delicious. They’re vegan-friendly, no-bake, and so easy to make – but you will be blown away by the taste explosion of rich dark chocolate encasing creamy biscoff cheesecake.
I recently got around to finally hitting publish on one of my all-time favourite recipes – this decadent biscoff cheesecake. My love affair with biscoff-related recipes started years ago when I posted this vegan biscoff brownies recipe which remains a reader favourite.
So, this time round I thought: let’s combine two classic flavours for one delicious recipe: dark chocolate that’s so rich it’s almost bitter. And biscoff, with that creamy, caramelised sweetness that almost crosses over to somewhat spicy.
That was the thinking behind these biscoff cheesecake bites. A bite-sized cheesecake that’s easy to hold, and an absolute flavour-sensation in your mouth. The fact that they’re easy to knock up and involve no oven time is an added bonus.
How to make these biscoff cheesecake bites
To start, you’ll need some dome-shaped silicone moulds. I got this affordable pack of 2, so I could make 12 cheesecake bites at a time.
Then, you’ll need the following ingredients:
- Dark chocolate: I always go for a 70% bar of dark chocolate for that really rich, intense flavour.
- Vegan cream cheese: I only ever use the Violife vegan cream cheese for all things baking (available in most UK supermarkets). If you can’t get a hold of this one. I’ve heard good things about the Kite Hill and Daiya cream cheeses.
- Icing sugar
- Biscoff spread: I used the smooth one, but honestly you can use smooth or crunchy interchangeably.
- Plant-based cream: I like using the ElmLea plant-based cream for this recipe. However, if you can’t get plant-based cream where you are, you could try coconut cream as an alternative.
Making your cheesecake bites:
To start with, you’ll melt half your chocolate and pour it into your moulds. Use the back of a spoon to work the chocolate all around the edges of the dome. Make sure the coating isn’t too thin, either – you want to be sure they’ll stay solid when you turn out the cheesecake bites later.
After refrigerating the dark chocolate, make your biscoff cheesecake. Combine the cream cheese, icing sugar, and biscoff spread, then add in the plant-based cream and whisk into a thick and creamy mixture. Spoon the cheesecake evenly into your moulds and then put them back in the fridge to set for 3 – 5 hours.
Finally, melt the remaining dark chocolate and pour over the tops of the cheesecake to fully encase it. Refrigerate for another couple of hours, then pop the cheesecake bites out of the moulds and drizzle with some more melted biscoff.
If you’re looking for more biscoff-related recipes, this vegan biscoff cake is an absolute must (can you imagine these biscoff bombs on top of the cake?! Mindblowing.).
You’ll need to refrigerate these cheesecake bites due to the cream cheese and cream in them. These should last for around 3 – 4 days. I’d recommend making them the evening before you need them so the cheesecake can set overnight.
Substitutions and adaptions
Here are a few ideas to substitute ingredients or adapt this recipe:
- If you can’t find plant-based cream anywhere, coconut cream could also work.
- If you don’t like dark chocolate, you could use a vegan milk chocolate (or, if you’re not vegan, a regular chocolate bar).
- Add some biscoff biscuit crumbs and butter over the top of the cheesecake before topping it with dark chocolate to make mini cheesecakes in chocolate!
- Instead of pouring chocolate over the cheesecake to make cheesecake bites as half-spheres, you could try adding one mould on to the top of the other to make full cheesecake balls!
Is biscoff spread vegan?
Yes, biscoff is accidentally vegan, hence why it’s so popular in vegan baking!
What should I do if my cheesecake mixture splits?
If you overmix the cream cheese, it can split a little. While this won’t hugely affect the taste, it does make your cheesecake less fluffy and firm. Unfortunately, there’s not much you can do to bring the mixture back once it’s started to split, to take care not to overmix it!
How long do I need to refrigerate my cheesecake bites?
For best results, refrigerate your vegan cheesecake bites overnight so the cheesecake can set.
What are cheesecake bites made of?
These cheesecake bites are made from the same ingredients this vegan biscoff cheesecake uses, but without the biscuit base and with dark chocolate encasing the cheesecake mix.
Are these vegan cheesecake bites low-calorie?
These aren’t exactly a go-to recipe for when you’re on a diet, let’s put it that way. However, they are a nice little bite-sized dessert which may contain fewer calories than a regular slice of cheesecake!
Can I freeze these cheesecake bites?
If you’re using the Violife vegan cream cheese, I wouldn’t;t recommend freezing these biscoff cheesecake bites as it changes the texture of the cheesecake when defrosted.
- 200g dark chocolate
- 200g vegan cream cheese
- 200ml plant-based cream
- 70g biscoff spread
- 50g icing sugar
- Melt 100g dark chocolate and pour into your moulds, using a spoon to ensure all sides are coated. Refrigerate for at least 1 hour.
- Use an electric mixer to whisk together the cream cheese (ideally this will be room temperature to ensure it mixes easier), 50g of the biscoff spread, and icing sugar.
- Then, add in the cream and whisk until you form thick peaks (about 4 - 5 minutes). Take care not to overmix the cheesecake.
- Spoon the cheesecake into your chocolate chocolate moulds, and then place in the fridge for 4 - 5 hours or overnight.
- Melt the remaining dark chocolate and pour over the cheesecake, ensuring the chocolate fully encases the cheesecake mix on all sides. Refrigerate for another 1 - 2 hours until the chocolate has set.
- Gently pop the cheesecake bombs out of the moulds. Melt the remaining 10g of biscoff spread and drizzle it over the tops of your vegan cheesecake bombs.
Keep refrigerated until you are ready to serve. This recipe will last for 3 - 4 days.