Try These Biscoff Coconut Cheesecake Cup Treats of Ours

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If you have ever flown in a plane, you have undoubtedly been severed Stroopwaffles and Biscoff cookies. Both are amazing, but the Biscoff cookies struck me as the perfect items for a base to a dessert – like a cheesecake! This finally came to fruition and I played around a bit to make a cheesecake without using cream cheese. That is how these Biscoff Coconut Cheesecake Cup Treats were born.

While these are no-bake, there are a few steps involved in these gems. You have to make the crust, cook the filling, and either make the micro-batch of jam to top them or use pre-made jam. We have talked about making small batches of jam in the Instant Pot before – here are a few of our recipes: Easy Instant Pot Blueberry Jam Recipe, Instant Pot Strawberry Jam Recipe, and even our Instant Pot Sweet Potato Butter would top these nicely.

Biscoff Coconut Cheesecake Cup Treats

You will need:

Biscoff Cookie Base

• 8 Biscoff cookies
• 1 tbsp of agave nectar

Coconut Cheesecake Layer

• ½ a can of full fat coconut milk
• ½ of a teaspoon of Agar-agar
• 1/2 of a tablespoon of agave nectar
• 3 vanilla drops (optional)

Blueberry Jam

• 1/2 a cup of fresh or frozen blueberries
• 1 tbsp of water
• 1/3 of a cup of granulated sugar

Strawberry Jam

• 1/2 a cup of fresh or frozen strawberries
• 1 tbsp of water
• 1/3 of a cup of granulated sugar

Biscoff Coconut Cheesecake Cup Treats Instructions:

Start by grinding up your Biscoff cookies into crumbs. Once you have your crumbs ready, combine them with the agave nectar to form a delicious crumb mixture. Pack the crumb mixture into the bottom of your cupcake tray. Place the cookie base aside.

Pour the coconut milk into a saucepan and before lighting the fire add the agar and mix until it dissolves well. Turn on the heat and do not stop stirring until the mixture takes on a thick texture. Once you get the thick texture, add the agave nectar and the vanilla drops. Pour the mixture over the Biscoff crumb mix and put it in the freezer for at least 6 hours.

Now, these are good enough to eat just as they are, but by topping them, they are elevated to the next level.

Blueberry Jam Instructions

Pour the blueberries, water, and the agave nectar into a pot. On a medium-low heat stir the mixture constantly, and when the sugar is dissolved start crushing the fruit (you can use a fork or a potato masher.) Keep the mixture boiling for 10 minutes until it acquires a jam texture. Take the pan off the heat and test a few drops of the jam on a frozen saucer and place in the fridge for a minute. If when you push your finger through it the jam forms a crinkle and it’s gel-like means it’s ready! If it’s not ready yet keep the mixture boiling for another 2 minutes.

Strawberry Jam Instructions

Pour the strawberries, water and the agave nectar into a pot. On a medium-low heat stir the mixture constantly, and when the sugar is dissolved start crushing the fruit (you can use a fork or a potato masher.) Keep the mixture boiling for 10 minutes until it acquires a jam texture. Take the pan off the heat and test a few drops of the jam on a frozen saucer and place in the fridge for a minute. If when you push your finger through it the jam forms a crinkle and it’s gel like means it’s ready! If it’s not ready yet keep the mixture boiling for another 2 minutes.

Strawberry and Blueberry Coconut Cheesecake Minis

Once the 6 hours have passed remove the mini cheesecakes from the freezer and place the jam on top. Store these mini cheesecakes in the freezer and take them out 5 minutes before serving for better consistency.

Other dessert recipes you may enjoy:

• Homemade Treats – Puppy Chow and Cracker Candy
• 15 Delicious Cherry Pie Recipes
• Rustic Apple Pie Recipe
• No-Bake Oreo Pops
• Best Truffle Recipe For Kids to Make
• Scrumptious Cherry Garcia Cookies

Continue to Content

Yield: 10 - 12 cups

Biscoff Coconut Cheesecake Cups

Print

Biscoff cookies struck me as the perfect items for a base to a dessert – like a cheesecake! 

Cook Time 50 minutes

Additional Time 6 hours 5 minutes

Total Time 6 hours 55 minutes

Ingredients

Biscoff Cookie Base

• 8 Biscoff cookies
• 1 tbsp agave nectar

Coconut Cheesecake Layer

• ½ a can of full fat coconut milk
• ½ tsp Agar-agar
• 1/2 tsp agave nectar
• 3 drops vanilla (optional)

Blueberry Jam

• 1/2 cup fresh or frozen blueberries
• 1 tbsp water
• 1/3 cup granulated sugar

Strawberry Jam

• 1/2 cup fresh or frozen strawberries
• 1 tbsp water
• 1/3 cup granulated sugar

Instructions

Start by grinding up your Biscoff cookies into crumbs. Once you have your crumbs ready, combine them with the agave nectar to form a delicious crumb mixture.

Pack the crumb mixture into the bottom of your cupcake tray. Place the cookie base aside.

Pour the coconut milk into a saucepan and before lighting the fire add the agar and mix until it dissolves well. Turn on the heat and do not stop stirring until the mixture takes on a thick texture. Once you get the thick texture, add the agave nectar and the vanilla drops.

Pour the mixture over the Biscoff crumb mix and put it in the freezer for at least 6 hours.

Blueberry Jam Instructions

Pour the blueberries, water, and the agave nectar into a pot.

On a medium-low heat stir the mixture constantly and when the sugar is dissolved start crushing the fruit (you can use a fork or a potato masher.)

Keep the mixture boiling for 10 minutes until it acquires a jam texture.

Take the pan off the heat and test a few drops of the jam on a frozen saucer and place in the fridge for a minute. If when you push your finger through it the jam forms a crinkle and it’s gel-like means it’s ready! If it’s not ready yet keep the mixture boiling for another 2 minutes.

Strawberry Jam Instructions

Pour the strawberries, water and the agave nectar into a pot.

On a medium-low heat stir the mixture constantly, and when the sugar is dissolved start crushing the fruit (you can use a fork or a potato masher.)

Keep the mixture boiling for 10 minutes until it acquires a jam texture. Take the pan off the heat and test a few drops of the jam on a frozen saucer and place in the fridge for a minute. If when you push your finger through it the jam forms a crinkle and it’s gel like means it’s ready! If it’s not ready yet keep the mixture boiling for another 2 minutes.

Strawberry and Blueberry Coconut Cheesecake Minis

Once the 6 hours have passed remove the mini cheesecakes from the freezer and place the jam on top.

Store these mini cheesecakes in the freezer and take them out 5 minutes before serving for better consistency.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 147Total Fat: 8gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 25mgCarbohydrates: 19gFiber: 0gSugar: 15gProtein: 1g