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Mini Biscoff Cheesecakes (No Bake)

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These no-bake mini Biscoff cheesecakes are irresistibly creamy with a buttery Biscoff cookie crust, whipped vanilla filling, and a generous swirl of cookie butter on top. Topped with crushed Biscoff and decorative pieces, they’re an elegant, single-serve treat that delivers pure cookie bliss.

Ingredients

Units Scale
  • 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)

Instructions

  1. Prepare the Crust: Combine cookie crumbs, melted butter, and sugar. Press the mixture into lined cupcake molds or silicone cups. Chill for 20 minutes.
  2. Make the Filling: In a mixing bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and Biscoff spread; mix until combined.
  3. In a separate bowl, whip heavy cream to stiff peaks. Fold into the Biscoff cream mixture until fluffy.
  4. Assemble: Spoon or pipe the filling over the chilled crusts. Smooth the tops or swirl with a piping bag.
  5. Chill & Decorate: Refrigerate cheesecakes for at least 4 hours or until firm. Before serving, top with crushed Biscoff cookies, decorative pieces, or drizzle with melted Biscoff spread.

Notes

  • Use silicone molds or foil-lined cupcake liners for easy removal.
  • For a firmer set, freeze for 1 hour before serving.
  • Whipping the cream separately ensures a lighter, airier filling.
  • Store leftovers in the refrigerator for up to 4 days.

Nutrition

Find it online: https://yumfoodusa.com/mini-biscoff-cheesecakes-no-bake/