Mini Vegan Biscoff Cheesecakes (with Multigrain Cracker Base)

Base:

• 75g Biscoff biscuits (approx. 3/4 cup crushed)
• 25g Wellington’s Crackers (approx. 1/4 cup crushed) 
• 50g vegan butter (approx. 3.5 tbsp)
• Optional: 1 – 2 teaspoons of molasses
  
  

Filling:

• 400g Vevan vegan cream cheese (approx. 1 ¾ cups) | room temperature
• 120g cane sugar (approx. ½ cup + 1 tbsp)
• 2½ tbsp vegan cream (or coconut cream/milk)
• Juice of ½ lemon (about 1 tbsp)
• 1 tsp vanilla extract
• 1 tbsp smooth Biscoff spread
• A pinch of salt
• Optional: a little bit of cinnamon, ground ginger or nutmeg; or even a little bit of molasses

Decoration:

• 100 g smooth Biscoff spread (approx. 1/3 cup)
• 6 Biscoff biscuits (3 crushed, 3 halved)

To make the base:

1. Melt the vegan butter in a microwave-safe bowl (about 30 seconds) or in a saucepan on the stove. Set aside.
   
2. Crush 75g Biscoff biscuits (3/4 cup) and 25g Wellington’s crackers (1/4 cup) using a food processor or by sealing in a plastic bag and smashing with a rolling pin.
   
3. Mix the crumbs with the melted butter until fully combined. If using some molasses, add it now as well.
   
4. Lightly spray your muffin tin (or silicone molds/muffin cases) with oil.
5. Press the mixture into the bottom of your muffin tin, silicone molds or cases.
6. Place in the fridge to chill and set while you make the filling.

To make the filling:

1. In a large bowl or stand mixer, gently beat together the vegan cream cheese and cane sugar until smooth. Avoid overmixing. (If you have chunks that won’t mix in, you can use a blender/immersion blender to smooth it out!)
2. Add vegan cream, lemon juice, vanilla extract, and 1 tablespoon of Biscoff spread. Mix until just combined. If adding any other seasonings, add them now as well!
3. Spoon the filling onto the chilled bases and smooth the tops with a knife or spatula.
4. Place in the freezer (preferably overnight) to fully set. Pop them out only when they’re fully frozen and solid. If you’re using a solid muffin tin, gently use a butter knife to help you. With a silicone mold you should be able to pop them out by hand.
5. Microwave 100g Biscoff spread (about 15-30 seconds) until runny, or melt in a small saucepan.
6. Drizzle the melted onto the mini cheesecakes. Spread around the edge of each cheesecake to create a drip effect.
7. Place in the fridge for 1 hour before serving to soften.
8. Shortly before serving, top with whipped cream (optional), and sprinkle crushed Biscoff over the top, and add a halved biscuit into each cheesecake.
   

Notes & Variations:

• Flavor balance: The crackers tone down the sweetness and add a hearty twist to the base.
  
• Keep frozen until ready to use, then thaw in the fridge for 1–2 hours for best texture.
  
• Try different toppings like fresh fruit, dark chocolate, or nut butter for variations.