If you adore the rich, caramelized, and warmly spiced flavor of Biscoff combined with the luscious creaminess of cheesecake, you are going to fall head over heels for this No Bake Mini Biscoff Cheesecakes Recipe. These petite delights marry the crunchy, buttery cookie crust with a silky, dreamy filling bursting with Biscoff cookie butter goodness — all without turning on your oven. Perfect for impressing guests or indulging in a cozy night treat, these mini cheesecakes are as charming as they are delicious and require surprisingly little effort to make.

The image shows two mini cheesecakes on a white speckled plate with a white marbled texture surface underneath. Each cheesecake has three layers: a thick dark brown crumbly base on the bottom, a soft beige creamy middle layer, and a glossy light brown caramel layer dripping slightly down the sides on top. Each cheesecake is crowned with a swirl of white whipped cream sprinkled with tiny light brown crumbs and a golden brown cookie piece inserted vertically at the back of the cream. The background is softly blurred with a tall white bottle and more cookies out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This No Bake Mini Biscoff Cheesecakes Recipe calls for a handful of simple but essential ingredients that each play a special role. From the buttery base to the airy filling and that irresistible Biscoff touch throughout, every component works in harmony to deliver a dessert that is creamy, crunchy, and satisfyingly sweet.

Biscoff cookies (1 package, 8.8 oz/250g): Crushed to create a crunchy, caramelized crust that forms the base of your mini cheesecakes.
Melted unsalted butter (1/2 cup): Binds the cookie crumbs together and enriches the crust’s texture without overpowering the flavor.
Cold heavy cream (1 cup): Whipped into stiff peaks to add lightness and fluffiness to the cheesecake filling.
Full-fat cream cheese (3 blocks, 8 oz each, softened): Provides the classic creamy, tangy base for the cheesecake filling.
Powdered sugar (1 cup): Sweetens the filling gently and smoothly, helping to balance the flavors.
Creamy Biscoff cookie butter (1 cup plus 1/2 cup extra): The star ingredient, infusing each bite with that unmistakable spiced caramel flavor.
Sour cream (1/3 cup, room temperature): Adds a subtle tang to brighten and balance the richness.
Pure vanilla extract (2 tsp): Enhances all the flavors with its warm, sweet aroma.
Pinch of salt: Accentuates the sweetness and deepens the overall flavor profile.
Additional Biscoff cookies for garnish: Whole or crushed, perfect for adding texture and an extra pop of flavor.
Whipped cream: Optional, but adds a lovely finishing touch to each mini cheesecake.

How to Make No Bake Mini Biscoff Cheesecakes Recipe

Step 1: Prepare the Cookie Crust

Start by blitzing the Biscoff cookies in a food processor until they turn into fine crumbs. Slowly stream in the melted butter as you pulse, aiming for a sandy texture that holds together when pressed. This crust will provide the perfect crunchy foundation for your no bake mini cheesecakes, so don’t be afraid to get the crumbs evenly coated in butter for structure.

Step 2: Form the Crust Bases

Grease your mini cheesecake pans or prepare cupcake liners in muffin tins. Spoon about one tablespoon of the crumb mixture into each cavity and press firmly to create an even base layer. Then chill these crusts in the fridge or freezer to set while you make the luscious filling. This step ensures a firm and delicious base that won’t crumble when you enjoy these little sweets.

Step 3: Whip the Heavy Cream

In a chilled bowl, beat the cold heavy cream with a hand mixer or stand mixer until stiff peaks form. This whipped cream will bring lightness and airiness to the cheesecake filling, giving a luxuriously smooth texture. Be careful not to overbeat or you might end up with butter, so stop as soon as your peaks hold shape.

Step 4: Mix the Cream Cheese Filling

In a separate bowl, blend together the softened cream cheese, powdered sugar, 1 cup of Biscoff cookie butter, sour cream, vanilla extract, and a pinch of salt until the mixture is smooth and completely combined. This base is rich and velvety, packed with the warm spiced flavor that makes Biscoff so beloved.

Step 5: Fold in the Whipped Cream

Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, taking care to keep the texture light and fluffy. Stop folding as soon as no white streaks remain, or you risk losing that dreamy cheesecake consistency that’s essential to this no bake mini Biscoff cheesecakes recipe.

Step 6: Pipe or Spoon the Filling on the Crust

Transfer the filling to a piping bag fitted with a round tip and pipe the cheesecake filling evenly onto the chilled crust bases. If you don’t have a piping bag, carefully spoon the filling and smooth the tops for a clean finish. This step turns your mini cheesecakes into neat, irresistible morsels ready for final chilling.

Step 7: Chill to Set

Refrigerate your mini cheesecakes for at least 6 hours, or better yet, overnight. This resting time lets the flavors settle and the filling firm up properly without baking, making these treats perfectly set and ready to top with the finishing touches.

Step 8: Add the Biscoff Topping

Gently melt the remaining 1/2 cup of Biscoff cookie butter until it’s spreadable but not too hot. Spoon or drizzle this over each cheesecake, allowing it to drip deliciously down the sides. Pop the cheesecakes back into the fridge for about 15 to 20 minutes so the topping can set, sealing all that intense flavor in a glossy finish.

Step 9: Garnish and Serve

Finally, add your chosen garnishes — whole or crumbled Biscoff cookies, a dollop of whipped cream, or any other embellishments you love. These garnishes not only look pretty but give an additional texture and flavor boost to each mini bite.

How to Serve No Bake Mini Biscoff Cheesecakes Recipe

No Bake Mini Biscoff Cheesecakes Recipe - Recipe Image

Garnishes

To elevate your No Bake Mini Biscoff Cheesecakes Recipe even further, consider topping them with extra cookie crumbs, a swirl of whipped cream, or a crisp half Biscoff cookie perched cute on the side. A light dusting of cinnamon or powdered sugar can add a lovely finishing flourish that impresses instantly.

Side Dishes

These mini cheesecakes pair wonderfully with a simple cup of freshly brewed coffee or a smooth latte to complement the caramelized cookie flavor. For an added treat, serve alongside fresh berries or a berry compote to cut through the richness with a burst of fruity brightness.

Creative Ways to Present

For a fun party presentation, serve your mini cheesecakes in decorated cupcake liners or on a rustic wooden board garnished with edible flowers and extra cookie crumbs. You could also arrange them in a pretty dessert box for gifting or place them on a tiered cake stand for an elegant touch at gatherings.

Make Ahead and Storage

Storing Leftovers

Your No Bake Mini Biscoff Cheesecakes last beautifully in the fridge, tightly covered, for up to 4 days. Keeping them chilled maintains their creamy texture and keeps the crust from becoming soggy, so they stay fresh and delicious for days.

Freezing

If you want to prep these mini treats ahead for a special occasion, they freeze very well. Place them in a freezer-safe container and freeze for up to one month. Thaw in the refrigerator overnight before serving to preserve their perfect texture and flavor.

Reheating

Since these are no bake cheesecakes, reheating is not necessary or recommended. They are best enjoyed chilled to fully appreciate the smooth, cool filling and crispy crumb crust. Just remove from fridge and serve directly for the best experience.

FAQs

Can I make this recipe vegan or dairy-free?

Yes! Substitute the cream cheese with a plant-based vegan cream cheese and use coconut cream in place of heavy cream. Also, look for dairy-free Biscoff alternatives or make your own cookie crust with vegan cookies to keep this recipe dairy-free and just as delicious.

Do I have to use a mini cheesecake pan?

Not at all! If you don’t have a mini cheesecake pan, muffin tins lined with cupcake liners work perfectly for portioning these cheesecakes. Just follow the same pressing and piping steps.

Can I skip the Biscoff cookie butter topping?

You can, but the topping adds that luscious glaze that really sets this recipe apart. If skipping, consider drizzling melted caramel or chocolate instead for a different twist.

How long does it take for the cheesecakes to set?

Although the crumb crust is ready quickly, the cheesecake filling needs about 6 hours to fully set in the refrigerator, preferably overnight for the best texture and flavor development.

Can I make these cheesecakes ahead of time for a party?

Absolutely! They’re perfect for making ahead. Prepare them the day before, keep them covered in the fridge, and decorate just before serving to save time on the day of your event.

Final Thoughts

This No Bake Mini Biscoff Cheesecakes Recipe is truly a showstopper that’s as easy to make as it is to devour. Whether you’re a Biscoff fanatic or new to its magic, these mini cheesecakes are the ultimate sweet indulgence that blends creamy, crunchy, and spiced flavors in every bite. I can’t wait for you to try making these at home and see just how delightful no bake desserts can be!