No-Bake Mini Biscoff Cheesecakes

Introduction

If you’re a fan of Biscoff cookies and their irresistible caramelized flavor, you’re going to fall in love with these No-Bake Mini Biscoff Cheesecakes. They’re creamy, rich, and perfectly spiced, with a buttery cookie crust and a luscious cheesecake filling swirled with Biscoff cookie butter. Best of all? No oven required!

These mini cheesecakes are ideal for parties, holidays, or whenever you want a dessert that looks impressive but is secretly simple to make. Each bite delivers a balance of crunchy cookie base, velvety cheesecake, and that signature Biscoff flavor.

Why You’ll Love This Recipe

No-bake convenience: No oven, no fuss—just chill and enjoy.

Perfectly portioned: Mini cheesecakes are easy to serve and share.

Rich flavor: Caramelized Biscoff cookies and cookie butter add depth and warmth.

Make-ahead friendly: Chill overnight for stress-free entertaining.

Customizable toppings: Drizzle with cookie butter, add whipped cream, or sprinkle crushed cookies.

Ingredients

For the crust

12 Biscoff cookies, finely crushed

3 tablespoons unsalted butter, melted

For the cheesecake filling

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup heavy cream

1/4 cup Biscoff cookie butter, melted

For the topping

1/4 cup Biscoff cookie butter, melted

Crushed Biscoff cookies (optional)

Step-by-Step Instructions

1. Make the crust

Crush the Biscoff cookies into fine crumbs using a food processor or by sealing them in a bag and rolling with a pin. Mix with melted butter until evenly coated. Press firmly into the bottoms of 6–8 mini cheesecake cups or molds. Refrigerate while preparing the filling.

2. Prepare the cheesecake filling

Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until creamy.

3. Whip the cream

In a separate bowl, whip heavy cream until soft peaks form. Gently fold into the cream cheese mixture to keep the filling light and airy.

4. Add the Biscoff flavor

Stir in melted Biscoff cookie butter until the mixture is smooth and uniform.

5. Assemble

Spoon the filling over the chilled crusts, smoothing the tops.

6. Chill

Refrigerate for at least 4 hours, or overnight for best results.

7. Garnish and serve

Drizzle with melted Biscoff cookie butter and sprinkle with crushed cookies before serving.

Tips for Success

Room temperature cream cheese: Ensures a smooth, lump-free filling.

Cool filling ingredients: Whipped cream folds better when cold.

Firm crust: Press crumbs tightly so they hold together when serving.

Overnight chill: The longer they set, the creamier the texture.

Creative toppings: Add whipped cream, chocolate shavings, or caramel drizzle.

Serving Suggestions

Serve with a dollop of whipped cream and a whole Biscoff cookie for presentation.

Pair with coffee or espresso for a café-style treat.

Make them festive by adding seasonal toppings (pumpkin spice in fall, berries in summer).

Nutrition (per mini cheesecake, approx.)

Calories: ~280

Protein: ~4 g

Carbohydrates: ~25 g

Fat: ~18 g

Sugar: ~15 g

FAQs

Can I make these in a large pan instead of minis?
Yes! Use an 8-inch springform pan and slice into wedges.

Can I freeze them?
Absolutely. Freeze without toppings, then thaw in the fridge before serving.

Can I use another cookie?
Graham crackers or Oreos work too, but you’ll lose the signature Biscoff flavor.

How long do they last?
Stored in the fridge, they’ll stay fresh for up to 4 days.

Final Thoughts

These No-Bake Mini Biscoff Cheesecakes are proof that simple desserts can be showstoppers. With their creamy filling, buttery crust, and caramelized cookie flavor, they’re guaranteed to impress guests and satisfy cravings. Whether you’re making them for a party or just treating yourself, they’re a delightful bite-sized indulgence.