Name: Mini Biscoff Cheesecakes (No Bake)
Prep time: 25 min
Total time: 4 h 25 min
Cuisine: European
Ingredients: 2 1/8 cups Biscoff cookie crumbs; 6 tbsp salted butter, melted; 2 tbsp granulated sugar; 16 oz cream cheese, softened; 1 3/4 cups heavy cream, cold; 1 7/8 cups powdered sugar; 2 1/2 tsp vanilla extract; 1 3/4 cups Biscoff spread; 12 Biscoff cookies (whole or crushed for garnish); Extra Biscoff spread (for optional drizzle)

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These Mini Biscoff Cheesecakes are luxurious, no-bake delights that offer layers of creamy indulgence and irresistible cookie flavor. With a buttery Biscoff crust, a velvety cheesecake filling infused with cookie butter, and elegant toppings of crushed Biscoff or drizzled spread, these single-serve desserts are ideal for celebrations, dessert tables, or simply treating yourself. Their smooth texture, bold flavor, and effortless elegance make them a standout favorite.

Why You’ll Love This Recipe

No oven required: Simple and convenient—no baking involved.
Rich cookie butter flavor: Made with both Biscoff cookies and Biscoff spread for full flavor.
Creamy, airy filling: Whipped cream folded into the cheesecake gives a light, luscious texture.
Elegant and individual: Perfectly portioned for parties, events, or personal indulgence.
Versatile presentation: Dress up with cookie crumbles, swirls, or decorative touches.
Make-ahead friendly: Chill overnight for the perfect consistency and ease of serving.
Visually impressive: Sophisticated appearance with minimal effort.
Crowd-pleasing: Loved by both kids and adults.
Customizable: Add toppings, change shapes, or adjust sweetness as desired.
Cookie butter lovers’ dream: Every bite is packed with that distinct caramelized spice.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

Biscoff cookie crumbs
salted butter, melted
granulated sugar

For the Cheesecake Filling:

cream cheese, softened
heavy cream, cold
powdered sugar
vanilla extract
Biscoff spread

Toppings:

Biscoff cookies (whole or crushed)
extra Biscoff spread (for optional drizzle)

Directions

Prepare the Crust:

In a bowl, combine Biscoff cookie crumbs, melted butter, and granulated sugar.
Mix until the texture resembles wet sand.
Press the mixture firmly into lined cupcake molds or silicone cups to form the crust base.
Chill in the refrigerator for 20 minutes to set.

Make the Filling:

In a mixing bowl, beat the softened cream cheese until smooth and creamy.
Add powdered sugar, vanilla extract, and Biscoff spread. Beat until well combined and smooth.
In a separate bowl, whip the cold heavy cream to stiff peaks.
Gently fold the whipped cream into the Biscoff cream cheese mixture until light and fluffy.

Assemble:

Spoon or pipe the cheesecake filling evenly over the chilled crusts.
Smooth the tops with a spatula or swirl using a piping bag for a decorative finish.

Chill & Decorate:

Refrigerate for at least 4 hours or overnight, until firm and set.
Before serving, garnish with crushed Biscoff cookies, whole cookies, or drizzle with warmed Biscoff spread.

Servings and timing

Servings: 12 mini cheesecakes
Prep Time: 25 minutes
Cooking Time: 0 minutes
Total Time: 4 hours 25 minutes (includes chilling)
Calories: Approximately 410 kcal per mini cheesecake

Variations

Mini jars: Assemble in small glass jars for elegant presentation.
Chocolate twist: Add a chocolate ganache layer or use chocolate Biscoff cookies if available.
Fruit topping: Top with fresh raspberries or strawberries for a tart contrast.
Swirl variation: Layer a swirl of Biscoff spread within the cheesecake for added depth.
Vegan option: Use dairy-free cream cheese, coconut cream, and vegan butter/cookies.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 5 days.
Freezing: Freeze for up to 1 month in a tightly sealed container. Thaw in the refrigerator before serving.
Reheating: Not applicable—best served chilled.

FAQs

Can I make these ahead of time?

Yes, they’re perfect for making a day in advance and storing in the fridge until ready to serve.

Can I use regular graham crackers instead of Biscoff cookies?

You can, but it will change the flavor. Biscoff cookies provide the signature caramelized taste.

What kind of cream cheese should I use?

Full-fat block-style cream cheese is best for structure and richness.

Can I skip the whipped cream?

It’s recommended for texture, but you can substitute with whipped topping if needed.

How can I make clean swirls or piping?

Use a piping bag with a round or star tip and chill the mixture slightly before piping.

Can I make this in a large pan instead?

Yes, use an 8×8-inch pan for bars or a 9-inch springform for a full-size cheesecake.

How do I prevent the filling from being too soft?

Ensure the whipped cream is at stiff peaks and the cheesecake is chilled long enough to set.

Can I make these gluten-free?

Yes, use gluten-free Biscoff-style cookies or a gluten-free cookie base.

What’s the best way to crush Biscoff cookies?

Use a food processor or seal them in a bag and crush with a rolling pin.

Do I need to line the muffin tin?

Yes, use paper liners or silicone cups for easy removal and clean presentation.

Conclusion

Mini Biscoff Cheesecakes are a creamy, no-bake indulgence packed with the bold, spiced sweetness of cookie butter. Their single-serve size, rich flavor, and elegant appearance make them perfect for entertaining, gifting, or treating yourself to a luxurious dessert. With a buttery crust, whipped filling, and signature toppings, these cheesecakes are as impressive as they are irresistible.