Biscoff Cheesecake Bites Recipe – Easy No-Bake Indian Fusion Dessert

Last Updated on 3 months by Neha Deshmukh

Biscoff Cheesecake Bites Recipe – Easy No-Bake Indian Fusion Dessert

Hey everyone! If you’re anything like me, you love a good dessert that’s both incredibly delicious and doesn’t require hours in the kitchen. I stumbled upon this Biscoff Cheesecake Bites recipe a few months ago, and it’s been a total hit ever since – especially with my family! It’s the perfect little treat for parties, or honestly, just a cozy night in. Plus, it’s a fun little fusion of Western flavors with a touch of Indian-inspired natural sweetness. Let’s get baking (well, no-baking actually!).

Why You’ll Love This Recipe

These Biscoff Cheesecake Bites are seriously addictive. They’re creamy, dreamy, and have that amazing caramel-y Biscoff flavor. The best part? They’re no-bake, meaning minimal effort and maximum reward. They’re also portion-controlled, which… let’s be real, is a win sometimes! If you’re looking for an easy Indian fusion dessert that will impress, this is it.

Ingredients

Here’s what you’ll need to whip up these delightful bites:

• ¼ cup dates paste (approx. 75g)
• ⅓ cup walnuts (approx. 40g)
• 1 tbsp coconut oil (approx. 15ml)
• ¾ cup cashew nuts (soaked overnight and drained – approx. 150g)
• ¼ cup coconut milk (approx. 60ml)
• 3 tbsp coconut oil (approx. 45ml)
• ¼ cup brown sugar (approx. 50g)
• 3 tbsp Biscoff (any cookie butter)
• 1 tsp vanilla extract (approx. 5ml)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Cashew-Based Cheesecake: We’re using cashews as the base for our cheesecake filling. Soaking them overnight is crucial – it makes them super creamy when blended. Don’t skip this step!
• Biscoff Spread – a Western Influence: Biscoff is a delicious cookie butter that’s become super popular. It adds a lovely caramel flavor. If you can’t find it, you can sometimes substitute with speculoos cookie butter.
• Coconut Oil as a Key Ingredient: Coconut oil adds a subtle sweetness and helps everything bind together beautifully. I prefer using refined coconut oil if you don’t want a strong coconut flavor.
• Dates as a Natural Sweetener: Dates paste provides a lovely natural sweetness to the base. It’s a healthier alternative to refined sugar and adds a nice chewy texture.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, let’s make the base. Blend the dates paste, walnuts, and 1 tbsp of coconut oil in a food processor until it forms a sticky dough. It should come together easily.
2. Now, press this mixture firmly into the bottom of a silicone muffin tray. I find a silicone tray makes removing the bites so much easier. Set this aside while we make the filling.
3. Time for the cheesecake filling! Combine the soaked and drained cashews, coconut milk, 3 tbsp coconut oil, brown sugar, Biscoff spread, and vanilla extract in a high-speed blender.
4. Blend, blend, blend! You’ll want to process this until it’s completely smooth and creamy. This might take a few minutes, and you might need to scrape down the sides a couple of times.
5. Pour the cheesecake filling evenly into the prepared muffin cups.
6. Finally, refrigerate for at least 30-60 minutes, or until the bites are firm. Trust me, the wait is worth it! Serve chilled and enjoy.

Expert Tips

• High-Speed Blender is Your Friend: A good blender is key to getting that super smooth cheesecake texture.
• Don’t Overblend the Base: You want it to come together, but you don’t want it to become overly oily.
• Patience is a Virtue: Let the cheesecake bites firm up properly in the fridge. It makes all the difference!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Easily make this vegan by ensuring your Biscoff spread is plant-based (some are!) and that your date paste doesn’t contain any honey.
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the ingredients on your Biscoff spread to be sure.
• Spice Level – Adding a Pinch of Cardamom: My grandmother always said a little cardamom makes everything better! Try adding ¼ tsp of ground cardamom to the cheesecake filling for a lovely Indian twist.
• Festival Adaptations: These are perfect for Diwali or any special occasion. You could even decorate them with a sprinkle of chopped nuts or a drizzle of melted chocolate.

Serving Suggestions

These Biscoff Cheesecake Bites are delicious on their own, but you can also serve them with:

• A cup of chai (of course!)
• Fresh berries
• A sprinkle of crushed Biscoff cookies

Storage Instructions

Store leftover cheesecake bites in an airtight container in the refrigerator for up to 3-4 days.

FAQs

Let’s answer some common questions:

• Can I use almond flour instead of walnuts in the base? Yes, you can! Almond flour will give a slightly different texture, but it will still be delicious.
• How long do these cheesecake bites stay fresh in the refrigerator? They’re best enjoyed within 3-4 days.
• Can I make these bites ahead of time? Absolutely! You can make them a day or two in advance.
• What is Biscoff spread and where can I find it? Biscoff spread is a creamy spread made from speculoos cookies. You can usually find it in the international aisle of most supermarkets, or online.
• Can I freeze these cheesecake bites? Yes, you can! Freeze them on a baking sheet first, then transfer them to a freezer-safe container. They’ll keep for up to a month.