If you’re craving something dreamy, creamy, and utterly irresistible, these No Bake Mini Biscoff Cheesecakes are about to become your new dessert obsession. Each delicate portion bursts with the famous caramelized Biscoff flavor, layered onto a buttery cookie crust, all topped off with a swoosh of spiced cookie butter and clouds of whipped cream. Even better, you don’t need to turn on the oven or fuss over water baths—this is a show-stopping treat with truly minimal effort that tastes like pure bakery magic!

No Bake Mini Biscoff Cheesecakes Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe has a special role, from the deeply spiced Biscoff cookies to the tangy cream cheese and sour cream. These simple pantry staples come together to create luxurious flavor and texture, ensuring your No Bake Mini Biscoff Cheesecakes will be a hit every single time.

Biscoff cookies: The backbone of the crust, these cookies bring a caramelized, cinnamon-kissed flavor that sets the tone for the whole dessert.

Unsalted melted butter: Helps bind the cookie crumbs, creating a rich, cohesive base for each mini cheesecake.
Cold heavy cream: When whipped, this adds pillowy lightness and makes the filling unbelievably creamy.

Full-fat cream cheese: Provides a rich, tangy backbone and signature cheesecake silkiness—don’t skimp on quality here!
Powdered sugar: Dissolves smoothly into the filling, giving just enough sweetness to balance all the bold flavors.

Creamy Biscoff cookie butter: Doubles up in the filling and topping to boost that iconic spiced cookie kick.
Sour cream: Adds a subtle tanginess and smooths out the filling, enhancing every bite.
Pure vanilla extract: Rounds out the warm spices with a fragrant depth.

Pinch of salt: Tiny but mighty, it heightens all the flavors without making things overly salty.
Whipped cream and extra Biscoff cookies: Optional, but highly encouraged for swoon-worthy garnishes and added crunch.

How to Make No Bake Mini Biscoff Cheesecakes

Step 1: Prepare the Biscoff Cookie Crust

Start by blitzing your Biscoff cookies in a food processor until they form fine, sandy crumbs. Drizzle in the melted butter as you pulse—what you’re looking for is a mixture that holds together when pressed but isn’t overly greasy. This crust will be the buttery, aromatic foundation for your mini cheesecakes.

Step 2: Set the Crust in the Pan

Grease your mini cheesecake pans (or line muffin tins with cupcake liners), then divide the crust mixture evenly, using about a tablespoon per compartment. Press firmly to compact the crumbs. Pop your pan in the freezer or fridge to set the base while you whip up the dreamy filling.

Step 3: Whip the Cream

Pour your chilled heavy cream into a cold mixing bowl, then beat on medium-high speed until stiff peaks form. This should only take about two minutes—keep an eye on it so you don’t over whip. Transfer the whipped cream to the fridge, keeping it cool and fluffy until you need it.

Step 4: Make the Cheesecake Filling

In a separate bowl, combine softened cream cheese, powdered sugar, 1 cup of Biscoff cookie butter, sour cream, vanilla extract, and a pinch of salt. Mix until completely smooth, scraping down the sides of the bowl as needed—you’re aiming for a luscious, uniform filling where every ingredient is fully incorporated.

Step 5: Fold in the Whipped Cream

Gently fold the whipped cream into the cheesecake mixture using a spatula. Work slowly so you don’t deflate the mixture. The result: a mousse-like filling that’s light, airy, and packed with Biscoff flavor.

Step 6: Pipe the Filling onto the Crust

Spoon your filling into a piping bag fitted with a round tip and neatly pipe it over each mini crust. Smooth the tops with an offset spatula if you wish. Even layering makes for a picture-perfect bite every time.

Step 7: Chill Until Set

Cover and refrigerate the cheesecakes for at least six hours, or (preferably) overnight. This gives them time to firm up and allows all those flavors to really meld together for optimal creaminess.

Step 8: Add the Biscoff Topping

Melt the remaining Biscoff cookie butter in the microwave for about 20 to 30 seconds, just until it’s pourable. Gently spread or drizzle it over the tops of the chilled cheesecakes, letting it drip over the sides for that irresistible “bakery-style” look. Return to the fridge for another 15-20 minutes, just until the topping is set.

Step 9: Finish with Garnishes and Serve

Right before serving, add your favorite toppings—think a swirl of whipped cream, a sprinkle of crushed Biscoff cookies, or a cookie wedge on top. Each bite will look as delightful as it tastes. All that’s left is to dig in and watch these No Bake Mini Biscoff Cheesecakes disappear!

How to Serve No Bake Mini Biscoff Cheesecakes

Garnishes

Presentation is half the fun! Dollop a bit of whipped cream on each cheesecake, sprinkle with extra crushed Biscoff cookies, or nestle a whole cookie at a jaunty angle. A little drizzle of extra melted cookie butter makes them even more tempting. Let guests add their own toppings for a fun, interactive touch.

Side Dishes

While these No Bake Mini Biscoff Cheesecakes are perfect all on their own, they shine even brighter with a simple bowl of fresh berries or a fruit salad on the side. A cup of rich coffee or a light, citrusy tea balances the sweet spice and makes dessert feel like a real occasion.

Creative Ways to Present

For a party, try serving the cheesecakes in mini glasses or clear jars for a stunning layered effect. Arrange them on a cake stand for festive flair, or go playful with fun cupcake liners and tiny toppers. However you display them, their pint-sized charm always impresses.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your No Bake Mini Biscoff Cheesecakes covered in the refrigerator. They’ll stay fresh for up to 4 days, though their crisp cookie base and creamy filling are best enjoyed within the first two.

Freezing

Want to make a batch in advance? Freeze the cheesecakes (before adding garnishes) on a tray until firm, then wrap them individually or store in an airtight container. They’ll keep beautifully for up to a month. Thaw overnight in the fridge before serving for the smoothest texture.

Reheating

Since these are no-bake cheesecakes, there’s no reheating required. If frozen, just allow them to thaw in the fridge until creamy and ready to eat. Serve chilled for the most satisfying results.

FAQs

Can I make No Bake Mini Biscoff Cheesecakes without a mini cheesecake pan?

Absolutely! You can use a standard muffin tin with paper liners, silicone molds, or even small jars. The recipe is very forgiving and comes out adorable no matter which vessel you choose.

Is it possible to make this recipe gluten free?

Yes, just swap the Biscoff cookies for your favorite gluten-free speculoos-style cookies and check that your cookie butter is gluten free. All other ingredients in the filling are naturally gluten free.

How far in advance can I prepare these cheesecakes?

You can assemble the cheesecakes up to 2 days ahead and keep them refrigerated. For best texture and freshness, wait to add your garnishes until just before serving.

What’s the best way to get the cookie crust perfectly set?

Chilling the crust thoroughly—either in the freezer or fridge—before adding the filling helps everything hold together. Press the crumbs down firmly with a spoon or the bottom of a glass for a solid base.

Can I use a different type of spread instead of Biscoff cookie butter?

If you can’t find Biscoff cookie butter, you can use other speculoos or spiced cookie spreads. The flavor will change a bit, but you’ll still get a delicious, creamy no bake treat!

Final Thoughts

If you’re eager for a knockout dessert that’s both easy and impressive, these No Bake Mini Biscoff Cheesecakes truly deliver. With their luscious filling, spiced cookie base, and endless ways to garnish, they’re worthy of any celebration—or just because. Grab your spoon and treat yourself (and your friends) to this unforgettable Biscoff experience soon!

No Bake Mini Biscoff Cheesecakes Recipe

★★★★★

4.7 from 29 reviews

Author: lina
Total Time: 6 hours 30 minutes

Yield: Makes 12 mini cheesecakes 1x
Diet: Vegetarian

Print Recipe

Description

These No Bake Mini Biscoff Cheesecakes are a delightful treat for any occasion. Creamy, rich, and bursting with Biscoff cookie flavor, these individual cheesecakes are easy to make and sure to impress your guests.

Instructions

Prepare the Crust: Blitz the Biscoff cookies in a food processor until finely ground. Mix in melted butter. Press mixture into mini cheesecake pans and chill.
Whip the Cream: Beat cold heavy cream until stiff peaks form. Chill.
Make the Filling: Beat cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla, and salt until smooth. Fold in whipped cream.

Fill the Pans: Pipe the filling onto the crusts. Refrigerate for 6 hours.
Add Topping: Melt Biscoff spread, spread on cheesecakes, and chill until set.
Garnish and Serve: Decorate with Biscoff cookies, whipped cream, etc. Enjoy!

Notes

You can use cupcake liners in muffin pans for individual cheesecakes.
Ensure all dairy ingredients are at room temperature for smooth filling.
Adjust sugar to taste, depending on the sweetness of the cookies.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert

Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake

Calories: 380
Sugar: 24g
Sodium: 260mg

Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g

Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g

Protein: 4g
Cholesterol: 70mg

Keywords: Biscoff, Cheesecake, No Bake, Dessert, Easy Recipe