Introduction

No Bake Mini Biscoff Cheesecakes are a delightful treat combining the rich, creamy texture of classic cheesecake with the unique caramelized flavor of Biscoff cookies. These bite-sized desserts are perfect for any occasion and require no oven time, making them quick and easy to prepare.

Two small mini cheesecakes sit on a white speckled plate, placed on a white marbled surface. Each cheesecake has three layers: a bottom layer of dark brown crumbly crust, a thick middle layer of creamy beige cheesecake, and a smooth caramel layer dripping slightly down the sides. On top of each caramel layer is a swirl of white whipped cream sprinkled with crumbled cookie pieces. One cheesecake is garnished with a whole rectangular brown cookie inserted at an angle behind the whipped cream. Scattered cookie crumbs are on the plate and around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (8.8 oz, 250g) package Biscoff cookies
1/2 cup unsalted melted butter
1 cup cold heavy cream
3 (8 oz.) blocks full-fat cream cheese, softened to room temperature
1 cup powdered sugar
1 cup creamy Biscoff cookie butter
1/3 cup sour cream, room temperature
2 tsp pure vanilla extract
Pinch of salt
1/2 cup creamy Biscoff cookie butter (for topping)
Additional Biscoff cookies for garnish (whole or crushed)
Whipped cream for garnish

Instructions

Step 1: Blitz the Biscoff cookies in a food processor until finely ground. Stream in the melted butter and mix until combined. The mixture will be sandy but should hold together when pressed.
Step 2: Spray two mini cheesecake pans with non-stick spray or line two 12-count muffin pans with cupcake liners. Press about 1 tablespoon of the cookie crumb mixture into each cavity to form a crust. Freeze or refrigerate while preparing the filling.
Step 3: Beat the cold heavy cream with a hand mixer in a chilled medium bowl or use a stand mixer with a whisk attachment until stiff peaks form, about 2 minutes. Be careful not to overbeat. Place the whipped cream in the fridge.
Step 4: In a separate medium-large bowl, beat the cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and salt together until smooth and fully combined.
Step 5: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no white streaks remain.
Step 6: Spoon the filling into a piping bag fitted with a round tip or carefully spoon it onto the chilled crusts. Smooth the tops evenly.
Step 7: Refrigerate the mini cheesecakes for at least 6 hours or overnight, loosely covered.
Step 8: Melt the remaining 1/2 cup of Biscoff cookie butter in the microwave for 20-30 seconds until smooth. Spread this melted Biscoff butter over the tops of the chilled cheesecakes. Return to the fridge for 15-20 minutes to set.
Step 9: Garnish with additional Biscoff cookies—whole or crushed—and whipped cream as desired. Serve and enjoy your delicious no bake mini Biscoff cheesecakes!

Tips & Variations

For a crunchy texture, sprinkle some crushed Biscoff cookies between the crust and the filling.
If you prefer a lighter flavor, substitute half the Biscoff cookie butter with peanut butter or almond butter.
Use silicone mini cheesecake molds for easy removal and neat edges.
Allowing the crust to chill longer will help it firm up and hold better during filling.

Storage

Store the mini cheesecakes covered in the refrigerator for up to 4 days. To keep them fresh, use an airtight container or tightly wrap with plastic wrap. When ready to eat, you can enjoy them cold or let them sit at room temperature for 10-15 minutes for a creamier texture. Avoid freezing as it may change the texture.

How to Serve

The image shows small round cheesecakes with three layers: a dark brown crumbly base, a light beige creamy middle layer, and a shiny caramel-colored top layer that drips slightly down the sides. Some cheesecakes have a swirl of white whipped cream on top with a single brown cookie piece stuck into the cream, while others only have the caramel topping with no cream. The cheesecakes are placed closely together on a white marbled surface. The arrangement highlights the glossy texture of the caramel and the soft fluffy look of the whipped cream. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these no bake mini Biscoff cheesecakes can be prepared up to 2 days in advance and kept refrigerated. Just add the Biscoff topping and garnish right before serving for the best presentation.

What if I don’t have a food processor?

You can place the Biscoff cookies in a sealed plastic bag and crush them finely using a rolling pin or a heavy pan. It may take a bit more effort but will work just as well for the crust.