Introduction

No Bake Mini Biscoff Cheesecakes are a delightful treat that combine the rich flavors of Biscoff cookies and creamy cheesecake without turning on the oven. Perfectly portioned and easy to make, these mini desserts are sure to impress family and friends.

The image shows two small round cheesecake desserts on a white speckled plate. Each cheesecake has three layers: a bottom crumbly brown crust, a thick creamy beige cheesecake layer, and a shiny caramel layer dripping down the sides. On top of each caramel layer, there is a swirl of white whipped cream sprinkled with small brown cookie crumbs. One cheesecake is topped with a whole square light brown cookie stuck in the whipped cream, while the other just has the whipped cream with cookie crumbs. There are scattered cookie crumbs on the plate and a blurred bowl of cookies in the background on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (8.8 oz, 250g) package Biscoff cookies
1/2 cup melted unsalted 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 (optional, for garnish)

Instructions

Step 1: Blitz the Biscoff cookies in a food processor until finely ground. Slowly stream in the melted butter until the mixture is sandy but sticks together when pressed.
Step 2: Spray two mini cheesecake pans or two 12-count muffin pans lined with cupcake liners with non-stick spray. Press about 1 tablespoon of the crumb mixture into each cup. Freeze or refrigerate while you prepare the filling.
Step 3: In a chilled bowl, beat the cold heavy cream with a hand mixer or stand mixer until stiff peaks form, about 2 minutes. Be careful not to overbeat. Place in the fridge.
Step 4: In a separate large bowl, beat the cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and salt 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 and pipe it evenly onto the chilled crusts. Smooth the tops as needed.
Step 7: Refrigerate the mini cheesecakes for at least 6 hours or overnight. They can be loosely covered while chilling.
Step 8: Melt the remaining 1/2 cup Biscoff cookie butter in the microwave for 20-30 seconds until smooth. Spread this over the tops of the cheesecakes and return to the fridge until set, about 15-20 minutes.
Step 9: Garnish with additional Biscoff cookies, crushed cookies, whipped cream, or your preferred toppings. Serve and enjoy!

Tips & Variations

Use cupcake liners for easy removal and a clean look when serving.
For an extra crunch, add chopped nuts to the crust mixture.
Try swapping sour cream for Greek yogurt for a tangier flavor.
Make larger cheesecakes by using a springform pan and adjusting chilling time accordingly.
If you don’t have a piping bag, spoon the filling carefully or use a zip-top bag with a corner snipped off.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. To reheat, allow them to come to room temperature for about 10 minutes before serving if preferred. These cheesecakes are best enjoyed chilled.

How to Serve

The image shows several small layered desserts arranged closely on a white marbled surface. Each dessert has three visible layers: a bottom dark brown crust, a thick light tan middle layer resembling cheesecake, and a glossy caramel-colored topping dripping slightly down the sides. Most of the desserts are finished with a swirl of white whipped cream on top, and some are garnished with a small round cookie placed upright in the cream. The desserts have a moist, creamy texture in the middle with a smooth, shiny caramel layer and fluffy whipped cream at the top. The photo shows the desserts from a close angle, making the layers and textures clear. 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 mini cheesecakes can be prepared a day or two in advance and stored in the refrigerator. Just add the Biscoff topping and garnish before serving for the freshest presentation.

What can I substitute for Biscoff cookie butter?

If you can’t find Biscoff cookie butter, peanut butter or almond butter can be used, though it will alter the flavor. For a closer match, try a speculoos spread or similar spiced cookie butter.