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Mini Biscoff Cheesecakes
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Mini Biscoff Cheesecakes

These no-bake Mini Biscoff Cheesecakes are the ultimate treat for cookie butter lovers. Each bite delivers a rich, creamy cheesecake filling with a delicious Biscoff flavor, set on a crunchy cookie crust and topped with a drizzle of melted cookie butter, whipped cream, and more Biscoff cookie crumbles. Perfect for parties, holidays, or anytime you need a bite-sized indulgence!
Prep Time1 hour 30 minutes
12 hours
Total Time13 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 24
Calories: 285kcal

Ingredients

For the Biscoff Cookie Crust:

  • 2 cups Biscoff cookie crumbs
  • 2 tablespoons granulated sugar
  • 6 tablespoons salted butter melted

For the Biscoff Cheesecake Filling:

  • 16 oz cream cheese room temperature
  • 1 ¾ cups powdered sugar
  • 1 cup Biscoff spread cookie butter
  • 2 teaspoons vanilla extract
  • 1 cup heavy cream

For the Whipped Cream:

  • ¾ cup heavy cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

For Topping:

  • ¾ cup Biscoff spread cookie butter, melted
  • 2 tablespoons Biscoff cookie crumbs
  • 12 Biscoff cookies halved

Instructions

  • Make the Biscoff Cookie Crust
  • In a mixing bowl, combine Biscoff cookie crumbs, granulated sugar, and melted butter.
  • Portion about 1 tablespoon of the crust mixture into each cup of a mini cheesecake pan.
  • Press firmly to create an even crust layer. Set aside.
  • Prepare the Cheesecake Filling
  • In a large mixing bowl, beat cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth.
  • Add heavy cream and continue beating on medium-high speed until the filling thickens and becomes fluffy.
  • Assemble and Chill
  • Transfer the cheesecake filling to a piping bag and pipe onto each prepared crust, allowing the mixture to rise slightly above the rim.
  • Refrigerate for at least 12 hours, or overnight, until set.
  • Once firm, carefully remove the cheesecakes from the pan.
  • Make the Whipped Cream
  • In a separate bowl, whip heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form.
  • Transfer to a piping bag fitted with a Wilton 1M tip (or similar).
  • Decorate and Serve
  • Microwave the Biscoff spread for 30 seconds until melted, then drizzle over each cheesecake.
  • Pipe a swirl of whipped cream on top.
  • Sprinkle with cookie crumbs and top with half a Biscoff cookie for garnish.
  • Notes
  • Store in an airtight container in the fridge for up to 3 days. Serve chilled.
  • If you don't have a mini cheesecake pan, a standard muffin tin with cupcake liners works well for easy removal.