Preparation

1. Prepare the Biscoff crust

Add the Biscoff cookies to a food processor and pulse until they form fine crumbs. Transfer to a bowl and mix with the melted vegan butter until the crumbs resemble wet sand.

2. Press into the molds

Divide the crust mixture evenly between 36–48 cavities of a mini silicone cheesecake mold or small silicone square mold.

Using a muddler or another small, flat-bottomed tool, firmly press the cookie mixture into the bottom of each cavity to create a compact, even crust.

Place the molds in the freezer while you prepare the cheesecake filling.

3. Make the pumpkin cheesecake filling

Add the vegan cream cheese, pumpkin purée, silken tofu, firm tofu, vegan whipping cream, sugar, vanilla extract, pumpkin pie spice, cinnamon, maple syrup, lemon juice, and salt to a high-speed blender or food processor.

Blend until completely smooth and creamy, scraping down the sides as needed. You want the filling to be silky with no visible tofu pieces or lumps.

4. Fill the cheesecake molds

Remove the chilled crusts from the freezer.

Carefully spoon or pipe the pumpkin cheesecake filling over each crust, filling each cavity almost to the top. Smooth the tops with a spatula if needed.

5. Freeze until set

Transfer the filled molds to the freezer for at least 4 hours, or preferably overnight, until completely firm.

6. Remove and thaw

Once frozen, carefully pop the mini cheesecakes out of their silicone molds.

Place them on a serving tray and allow them to soften for approximately 30 minuets before serving. This gives them a softer, creamier cheesecake texture rather than a frozen dessert consistency.

7. Decorate and serve

Just before serving, top each cheesecake bite with a swirl of vegan whipped cream and a light dusting of pumpkin pie spice.

Enjoy!

Recipe Notes

• Cream cheese: I recommend using a coconut-based vegan cream cheese for the best texture. Cashew- and soy-based varieties may produce different results.
• Silicone molds: Silicone molds make removing the frozen cheesecake bites much easier without damaging their shape. You can use larger silicon tray, just use whatever you have and it will make more or less based off the size
• Freezing: Although 4 hours is the minimum, I highly recommend freezing these overnight to ensure they are completely set before removing them from the molds.
• Serving: Allow the cheesecakes to soften before eating for the creamiest texture. Smaller bites may thaw faster, depending on the room temperature.
• Storage: Store the undecorated cheesecake bites in an airtight, freezer-safe container for up to 1 month for best quality. Add the whipped cream and pumpkin pie spice just before serving.

  Photos and recipe: plantbasedmace_ by Macie Anderson

  Instagram
  Facebook
  TikTok