Why You’ll Love This Recipe
This recipe is no-bake, beginner-friendly, and perfect for entertaining. The mini size makes portioning easy, the texture is rich and creamy, and the Biscoff flavor delivers instant crowd appeal. It is ideal for warm weather or busy schedules.
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No Bake Mini Biscoff Cheesecakes: Creamy, Indulgent Desserts with Zero Oven Time
- Total Time: 4 hours 20 minutes
- Yield: 10 mini cheesecakes
- Diet: Vegetarian
Description
Creamy no-bake mini Biscoff cheesecakes with a spiced cookie crust and smooth Biscoff cheesecake filling, perfect for make-ahead desserts and parties.
Ingredients
- 1 1/2 cups Biscoff cookies, crushed
- 1/3 cup unsalted butter, melted
- 12 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup Biscoff spread, melted slightly
- Extra Biscoff spread (for topping)
- Biscoff cookie crumbs (for garnish)
Instructions
- In a bowl, mix crushed Biscoff cookies with melted butter.
- Press the mixture firmly into the bottoms of a lined muffin tin to form crusts.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip heavy cream to stiff peaks.
- Gently fold whipped cream into the cream cheese mixture.
- Fold in the melted Biscoff spread until fully combined.
- Spoon or pipe the cheesecake mixture over the crusts.
- Smooth the tops and refrigerate for at least 4 hours or until set.
- Before serving, drizzle with extra melted Biscoff spread and sprinkle with cookie crumbs.
Notes
- Chill overnight for best results.
- Use a piping bag for a cleaner finish.
- These cheesecakes can be frozen and thawed before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: European
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Biscoff biscuits
Create a flavorful, spiced base with a buttery crunch.
Unsalted butter
Binds the biscuit crumbs together to form a sturdy crust.
Cream cheese
Forms the rich, tangy base of the cheesecake filling.
Powdered sugar
Sweetens the filling while keeping it smooth and light.
Vanilla extract
Enhances the overall flavor without overpowering the Biscoff.
Heavy cream
Whips into the filling to create a light, airy texture.
Biscoff spread
Adds signature caramelized flavor to the topping and filling.
Crushed Biscoff biscuits
Provide extra crunch and visual appeal for garnish.
Directions
Begin by crushing the Biscoff biscuits into fine crumbs. Mix with melted butter until evenly combined. Spoon the mixture into the bottom of small cups or jars and press firmly to form the base. Place in the refrigerator to set.
In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract and mix until fully incorporated. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture until light and fluffy.
Spoon or pipe the cheesecake filling over the chilled biscuit bases and smooth the tops. Warm the Biscoff spread slightly until pourable, then drizzle or spoon it over each cheesecake. Finish with crushed Biscoff biscuits. Refrigerate until fully set before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Mixing bowls
Hand mixer or whisk
Spatula
Small jars or dessert cups
Measuring cups and spoons
Servings and timing
Serves 6–8 mini cheesecakes
Preparation time: 20 minutes
Chilling time: 2–3 hours
Total time: about 3 hours
Storage/reheating
Store the mini cheesecakes covered in the refrigerator for up to four days. These desserts are best served chilled and do not require reheating. Freezing is not recommended, as it can affect the creamy texture.
Variations and Customizations
Chocolate Biscoff Cheesecakes
Add a chocolate ganache layer under the Biscoff topping.
Biscoff Cheesecake Jars
Layer everything in tall jars for a dramatic presentation.
Extra Creamy Version
Increase cream cheese slightly for richer texture.
Biscoff Banana Cheesecakes
Add sliced banana between the layers.
White Chocolate Biscoff
Mix melted white chocolate into the filling.
Mini Cheesecake Cups for Parties
Use shot glasses for bite-sized portions.
Low-Sugar Option
Use reduced-sugar cream cheese and sweetener.
Crunchy Base Upgrade
Mix crushed nuts into the biscuit base.
Biscoff Swirl Filling
Swirl Biscoff spread directly into the cheesecake layer.
Holiday Garnish
Add festive sprinkles or edible gold dust.
FAQs
Do these cheesecakes need gelatin?
No, the whipped cream helps the filling set naturally.
Can I make these ahead of time?
Yes, they are perfect for making a day in advance.
Can I use light cream cheese?
Full-fat cream cheese gives the best texture.
How long do they need to chill?
At least two hours, preferably longer for best results.
Can I pipe the filling?
Yes, piping gives a clean, professional look.
Will the base stay firm?
Yes, once chilled, the butter sets the base well.
Can I use another biscuit?
Yes, but Biscoff gives the signature flavor.
Are these suitable for kids?
Yes, they are mild, sweet, and very kid-friendly.
Can I freeze mini cheesecakes?
Freezing is not recommended for no-bake cheesecakes.
What is the best way to serve them?
Serve chilled straight from the refrigerator.
Conclusion
No Bake Mini Biscoff Cheesecakes are the perfect blend of simplicity and indulgence. With their buttery biscuit base, creamy cheesecake filling, and irresistible Biscoff topping, they deliver maximum flavor with minimal effort. Ideal for parties, make-ahead desserts, or sweet cravings, these mini cheesecakes are guaranteed to impress while keeping preparation stress-free.
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