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A plate of no-bake mini Biscoff cheesecakes, each topped with a drizzle of Biscoff spread and a whole Biscoff cookie, ready to be enjoyed.

No Bake Mini Biscoff Cheesecakes

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Enjoy the warm, spiced flavor of Biscoff cookies in these easy No-Bake Mini Biscoff Cheesecakes! 🍪✨ With a buttery Biscoff crust, creamy cheesecake filling infused with cookie butter, and irresistible toppings, these mini treats are perfect for parties, potlucks, or an indulgent snack. No oven required!

  • Total Time: 4 hours 20 minutes
  • Yield: 12 mini cheesecakes 1x

Ingredients

Scale

For the Crust:

  • 1 ½ cups crushed Biscoff cookies (about 18 cookies)
  • 3 tbsp unsalted butter, melted

For the Filling:

  • 8 oz cream cheese, softened
  • ½ cup Biscoff cookie butter (or speculoos spread)
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream, cold

Optional Garnishes:

 

  • Whipped cream
  • Crushed Biscoff cookies
  • Drizzle of melted Biscoff spread

Instructions

  • Preparing the Crust:

    • Line a muffin tin with paper liners or use a silicone mold for easy removal.
    • Crush Biscoff cookies into fine crumbs using a food processor or a rolling pin.
    • Mix the crumbs with melted butter until well combined.
    • Press about 1 tablespoon of the mixture into the bottom of each liner, pressing firmly.
    • Place the pan in the fridge for at least 15 minutes while preparing the filling.

  • Making the Cheesecake Filling:

    • In a mixing bowl, beat cream cheese, Biscoff spread, powdered sugar, and vanilla extract until smooth and creamy.
    • In a separate bowl, whip heavy cream until stiff peaks form.
    • Gently fold the whipped cream into the cheesecake mixture until fully combined and fluffy.

  • Assembling the Mini Cheesecakes:

    • Spoon the cheesecake filling evenly over the chilled crusts.
    • Smooth the tops using a spatula or spoon.
    • Chill in the refrigerator for at least 4 hours (or overnight) to allow the filling to set.

 

  • Decorating the Cheesecakes:

    • Once set, top each cheesecake with whipped cream, a sprinkle of crushed Biscoff cookies, and a drizzle of melted Biscoff spread for extra indulgence.
    • Serve chilled and enjoy!

Notes

  • Storage: Keep refrigerated in an airtight container for up to 3–4 days.
  • Freezing: Freeze mini cheesecakes without toppings for up to 1 month. Thaw overnight in the fridge before serving.
  • Make It Gluten-Free: Use gluten-free Biscoff-style cookies for the crust.
  • Make It Vegan: Use dairy-free cream cheese, coconut cream instead of heavy cream, and ensure Biscoff spread is vegan-friendly.

 

  • Flavor Variations: Add mini chocolate chips, chopped nuts, or a swirl of caramel sauce for extra flavor.
  • Author: Serena Miller
  • Prep Time: 20 minutes
  • Cook Time: Chill for 4 hours
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

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