Name: No-Bake Mini Biscoff Cheesecakes
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 200 g Biscoff cookies, crushed; 100 g unsalted butter, melted; 400 g cream cheese, softened; 100 g powdered sugar; 1 tsp vanilla extract; 200 ml heavy whipping cream, cold; 150 g Biscoff spread, melted; Extra Biscoff spread or crumbs for topping (optional)

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I love making these no-bake mini Biscoff cheesecakes when I want a dessert that feels rich and indulgent without turning on the oven. They have a buttery, spiced Biscoff cookie crust, a light and creamy cheesecake filling, and a smooth Biscoff topping that brings everything together beautifully. They are simple to prepare but always feel special.

Why You’ll Love This Recipe

I like this recipe because it is incredibly easy and reliable, even when I am short on time. I don’t have to bake anything, which makes it perfect for warm days or busy schedules. I also love the balance of textures, from the crunchy cookie base to the creamy filling and silky topping. These mini cheesecakes are great for parties, make-ahead desserts, or anytime I want a guaranteed crowd-pleaser.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

200 g Biscoff cookies, crushed
100 g unsalted butter, melted
400 g cream cheese, softened
100 g powdered sugar
1 tsp vanilla extract
200 ml heavy whipping cream, cold
150 g Biscoff spread, melted
Extra Biscoff spread or crumbs for topping (optional)

directions

I start by mixing the crushed Biscoff cookies with the melted butter until everything is evenly coated. I press this mixture firmly into lined muffin tins to form the crust, then I chill them for about 10 minutes so they can set.

While the crust chills, I beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, I whip the cold heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to keep the filling light.

I spoon or pipe the cheesecake filling over the chilled crusts, smoothing the tops. I drizzle the melted Biscoff spread over each mini cheesecake and then refrigerate them for at least 4 hours, until they are fully set. Before serving, I like to add extra Biscoff crumbs or a little more spread on top.

Servings and timing

I usually get about 12 mini cheesecakes from this recipe.
Prep time: 20 minutes
Cook time: 0 minutes
Chilling time: 4 hours
Total time: about 4 hours and 20 minutes

Variations

I sometimes add a pinch of cinnamon or mixed spice to the crust for extra warmth. When I want a chocolate twist, I drizzle melted chocolate over the top instead of Biscoff spread. I also like adding a thin layer of Biscoff spread between the crust and filling for an extra indulgent version.

storage/reheating

I store these mini cheesecakes in an airtight container in the refrigerator for up to 4 days. When I want to keep them longer, I freeze them for up to one month and thaw them overnight in the fridge before serving. Since they are no-bake, I never reheat them.

FAQs

Can I make these cheesecakes ahead of time?

Yes, I often make them a day in advance because they set better and taste even creamier after chilling overnight.

Can I freeze no-bake mini Biscoff cheesecakes?

Yes, I freeze them without toppings and add the Biscoff spread after thawing for the best texture.

Do I need full-fat cream cheese?

I strongly prefer full-fat cream cheese because it gives me the creamiest and most stable filling.

Can I use a different cookie for the crust?

Yes, I sometimes use digestive biscuits or graham crackers, but the Biscoff cookies give the best flavor.

How do I know when they are set?

I gently tap the tray and look for a firm top with only a slight jiggle in the center.

Conclusion

I keep coming back to these no-bake mini Biscoff cheesecakes because they are simple, elegant, and full of flavor. They are easy to prepare, store well, and always impress when I serve them. Whenever I need a dependable dessert with minimal effort, this recipe is one I trust every time.