No Bake Mini Biscoff Cheesecakes

Introduction

These no-bake mini Biscoff cheesecakes are the ultimate fuss-free dessert. You get all the irresistible flavor of a classic cheesecake without needing to turn on your oven. They combine a buttery biscuit base with a creamy, spiced filling for a treat that’s perfect for any occasion.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

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

Gently melt the butter in a saucepan or microwave-safe bowl until completely liquid.
In a medium bowl, combine the 160g of finely crushed Biscoff biscuits with the melted butter. Mix thoroughly until the crumbs resemble wet sand.
Divide this mixture evenly between 8 serving glasses or jars, pressing it down firmly with the back of a spoon to create a compact base layer. Place them in the refrigerator to set while you prepare the filling.
In a large mixing bowl, combine the room-temperature cream cheese, sifted icing sugar, and the 125g of Biscoff spread. Beat with an electric hand mixer (or a strong whisk) until completely smooth and well combined.
In a separate, clean bowl, whip the double cream until it forms soft, medium peaks. Be careful not to over-whip it.
Gently fold the whipped cream into the cream cheese and Biscoff mixture until no white streaks remain.
Remove the glasses from the fridge. Spoon or pipe the cheesecake filling on top of the biscuit base, dividing it evenly among the 8 glasses.
Chill the cheesecakes in the refrigerator for at least 30 minutes (or up to overnight) to firm up.
Just before serving, decorate each cheesecake by placing a whole Biscoff biscuit on top. Drizzle each with the slightly warmed Biscoff spread or squeezy sauce, and sprinkle with the reserved crushed biscuit.

Variations

Create a larger, layered dessert by assembling all the components in a single trifle bowl.
Serve them as deconstructed cheesecake pots, offering the biscuit base, filling, and toppings separately for guests to assemble themselves.
For an elegant touch, pipe the filling into the glasses using a large star tip.
Swap the serving glasses for a silicone muffin tray to create unmoulded, freestanding mini cheesecakes.

Tips for Success

Ensure your cream cheese is truly at room temperature to avoid a lumpy filling.
When crushing the biscuits, place them in a sealed bag and roll firmly with a rolling pin for an even, fine crumb.
For the best whip on your double cream, ensure both the cream and the bowl are very cold.
If your Biscoff spread for drizzling is too thick, warm it gently for just a few seconds and stir in a tiny drop of neutral oil to improve its pourability.

Storage & Reheating

Store the cheesecakes, covered, in the refrigerator for up to 3 days. As these are a no-bake dessert, they should not be reheated. Serve them chilled directly from the fridge.

FAQ

Can I make these cheesecakes ahead of time?

Absolutely. You can assemble them completely (including decoration) and store them covered in the fridge for up to 24 hours before serving.

What can I use instead of double cream?

My filling seems too soft. What went wrong?

This is usually because the cream was under-whipped, or the cheesecakes haven’t chilled for long enough. Ensure the cream forms soft peaks and give them a full 30 minutes minimum to set in the fridge.

Can I use smooth or crunchy Biscoff spread?

You can use either. Smooth will give a uniform filling, while crunchy will add a lovely texture.

Why is my biscuit base crumbling?

You may not have used enough butter, or you didn’t press the mixture firmly enough into the base of the glass. Ensure the crumbs are evenly coated and pack them down well.

Do I have to use individual glasses?

No, you can layer the ingredients in a single 8-inch springform pan to create one large cheesecake, but you will need to chill it for at least 4-6 hours before serving.