Introduction

These No Bake Mini Biscoff Cheesecakes are creamy, rich, and incredibly easy to make. Featuring a crunchy Biscoff cookie crust and smooth Biscoff-flavored filling, they are the perfect individual dessert for any occasion.

Two small layered cheesecakes sit on a white speckled plate against a white marbled background. Each cheesecake has a thick, crumbly brown base, a creamy beige middle layer, and a smooth caramel topping that drips slightly over the side. On top, there is a swirl of white whipped cream sprinkled with golden cookie crumbs. One cheesecake is decorated with a whole rectangular brown cookie inserted upright into the whipped cream, while the other cheesecake has cookie crumbs on top of its whipped cream. Small cookie crumbs are scattered around the plate and surface, adding texture to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (8.8 oz, 250g) package Biscoff cookies
1/2 cup melted butter, unsalted
1 cup heavy cream, cold
3 (8 oz) blocks full-fat cream cheese, softened to room temperature
1 cup powdered sugar
1 cup creamy Biscoff cookie butter
1/3 cup sour cream, room temperature
2 tsp pure vanilla extract
Pinch of salt
1/2 cup creamy Biscoff cookie butter (for topping)
Additional Biscoff cookies for garnish, whole or crushed
Whipped cream (optional, for serving)

Instructions

Step 1: Blitz the Biscoff cookies in a food processor until finely ground. Slowly stream in the melted butter until the mixture is combined and sandy but holds together when pressed.
Step 2: Spray 2 mini cheesecake pans with non-stick spray or line 2, 12-count muffin pans with cupcake liners. Press about 1 tablespoon of the crumb mixture into each pan. Freeze or refrigerate while preparing the filling.
Step 3: Using a hand mixer or stand mixer with a whisk attachment, beat the cold heavy cream in a chilled bowl until stiff peaks form, about 2 minutes. Be careful not to overbeat. Refrigerate until ready to use.
Step 4: In a separate large bowl, beat together the softened cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and a pinch of salt until smooth and fully combined.
Step 5: Gently fold the whipped cream into the cream cheese mixture with a rubber spatula until no white streaks remain.
Step 6: Spoon the filling into a piping bag fitted with a round 1A tip and pipe the filling evenly onto the chilled crusts. Smooth the tops flat.
Step 7: Refrigerate the cheesecakes for at least 6 hours or overnight, loosely covered.
Step 8: Melt the 1/2 cup of Biscoff cookie butter in the microwave for 20-30 seconds until runny. Spread it over the tops of the cheesecakes, allowing it to drip down the sides. Return to the refrigerator for 15-20 minutes until set.
Step 9: Garnish with additional Biscoff cookies and whipped cream if desired before serving.

Tips & Variations

Use full-fat cream cheese for the best creamy texture.
For extra crunch, sprinkle crushed Biscoff cookies on top before the final chill.
Substitute sour cream with Greek yogurt for a tangy twist.
If you don’t have a piping bag, simply spoon the filling carefully onto the crusts.

Storage

Store these mini cheesecakes covered in the refrigerator for up to 3 days. They can also be frozen for up to 1 month—thaw overnight in the fridge before serving. Reheat topping slightly if it firms up too much.

How to Serve

The image shows several mini cheesecakes arranged closely together on a white marbled surface. Each cheesecake has three main layers: a dark brown crumbly base, a thick creamy beige middle layer, and a glossy caramel-colored top layer that drips slightly over the edges. Some cheesecakes are topped with a fluffy swirl of white whipped cream, while others have both the whipped cream and a small, round, golden-brown cookie inserted at an angle into the whipped cream. The whole scene is bright and clear, making the textures and colors of the cheesecakes stand out. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, they taste even better after resting overnight. Prepare and refrigerate them up to a day before serving.

Do I need special pans for mini cheesecakes?

You can use mini cheesecake pans or simply line muffin pans with cupcake liners to create individual portions easily.