Introduction
These indulgent No Bake Mini Biscoff Cheesecakes are the ultimate fuss-free dessert. You get the perfect combination of a spiced biscuit base, a creamy Cookie Butter filling, and a crunchy Lotus biscuit topping in every single-serving bite. They’re impressively easy to make, requiring no oven and just a handful of simple ingredients for maximum Biscoff flavor.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 30 minutes (chilling)
Total Time: 50 minutes
Servings: 8
Ingredients
- 75g butter
- 160g Biscoff biscuits/cookies, crushed finely
- 250g full fat cream cheese, at room temperature
- 1 tablespoon icing (powdered) sugar, sifted
- 125g Biscoff spread (Cookie Butter)
- 100ml double (heavy) cream
- FOR THE DECORATION:
- 9 Lotus/Biscoff biscuits, (8 whole and 1 crushed for the decoration)
- 25g slightly warmed Biscoff spread, for drizzling over the cheesecakes OR Biscoff squeezy sauce
Instructions
- Place the 75g of butter in a heatproof bowl and melt in the microwave or over a pan of simmering water.
- Mix the melted butter with the 160g of finely crushed Biscoff biscuit crumbs until the mixture resembles wet sand.
- Evenly divide the crumb mixture between 8 cupcake or dessert liner cases in a muffin tin. Press down firmly with the back of a spoon to create a compact base. Place in the refrigerator to set while you make the filling.
- In a large bowl, beat the room temperature cream cheese with the sifted icing sugar until smooth and creamy.
- Add the 125g of Biscoff spread to the cream cheese mixture and beat again until fully combined and no streaks remain.
- In a separate bowl, whip the double cream until it forms soft peaks.
- Gently fold the whipped cream into the Biscoff and cream cheese mixture until you have a light, uniform filling.
- Remove the bases from the fridge. Spoon or pipe the cheesecake filling on top of each base, smoothing the tops.
- Chill the cheesecakes in the refrigerator for at least 30 minutes to firm up.
- To decorate, place one whole Biscoff biscuit on top of each cheesecake. Drizzle with the slightly warmed 25g of Biscoff spread or squeezy sauce, and sprinkle with the extra crushed biscuit. Serve chilled.
Variations
- Deconstructed Cups: Skip the biscuit base and serve the cheesecake mixture layered in glasses with the crushed biscuit crumbs and a whole biscuit on top.
- Biscoff Swirl: Before chilling, dollop a little extra Biscoff spread on top of each filled cheesecake and use a toothpick to create a marbled swirl pattern.
- Mini Cheesecake Bites: Use smaller, mini muffin tins to create bite-sized portions, perfect for parties.
- Espresso Addition: Add 1-2 teaspoons of instant espresso powder to the cheesecake filling for a delicious coffee twist that complements the spices in the biscuit.
Tips for Success
- Ensure your cream cheese is truly at room temperature to avoid lumps in your filling and achieve a silky-smooth texture.
- For the neatest presentation, use a piping bag to add the cheesecake filling to the cases.
- If your Biscoff spread is too firm to drizzle easily, warm it gently for just a few seconds in the microwave, stirring between bursts until it’s runny but not hot.
- Press the biscuit base down very firmly; this is key to preventing it from crumbling when you take a bite.
Storage & Reheating
Store the cheesecakes in an airtight container in the refrigerator for up to 3 days. These are a no-bake dessert, so reheating is not required or recommended. For best texture, serve them chilled directly from the fridge.
FAQ
Can I use light cream cheese?
We recommend full-fat cream cheese for the best texture and flavor, as low-fat varieties can make the filling too soft and affect the taste.
My filling is too runny. What went wrong?
This usually happens if the cream was not whipped to soft peaks, or if the cream cheese was too warm. Ensure both your whipped cream and cream cheese are cool (but not cold) when mixing. Simply chill the mixture for 15-20 minutes before filling the cases.
Can I make one large cheesecake instead?
Yes. Press the biscuit base into a 7-inch springform pan. Double the filling ingredients, mix as instructed, and pour over the base. Chill for a minimum of 4 hours, or overnight, before decorating and serving.
What can I use instead of double cream?
Heavy whipping cream is the direct substitute. You cannot use single/light cream or whipped topping, as it will not set properly.
Why do I need to sift the icing sugar?
Sifting prevents lumps in your cheesecake filling, ensuring it is perfectly smooth.
Can I freeze these mini cheesecakes?
Yes, you can freeze them (without the fresh biscuit decoration) for up to 1 month. Thaw in the refrigerator overnight and add the biscuit and drizzle just before serving.