No Bake Mini Biscoff Cheesecakes

Introduction

These no-bake mini cheesecakes capture the irresistible caramelized flavor of Biscoff in a perfectly portioned treat. You get a buttery cookie crust, a luxuriously smooth cream cheese filling, and a stunning decoration—all without turning on the oven. They’re ideal for when you want an impressive dessert with minimal effort.

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/setting time)
Total Time: 50 minutes
Servings: 8 mini cheesecakes

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

Melt the 75g of butter. Combine the melted butter with the 160g of finely crushed Biscoff biscuits in a bowl until the crumbs are evenly coated.
Divide this mixture evenly among 8 small jars, glasses, or serving dishes. Press the mixture down firmly with the back of a spoon to create a compact base. Place them in the refrigerator to set while you make the filling.
In a large mixing bowl, beat the 250g of room-temperature cream cheese, the sifted 1 tablespoon of icing sugar, and the 125g of Biscoff spread until smooth and fully combined.
In a separate bowl, whip the 100ml of double cream until it forms soft peaks. Gently fold the whipped cream into the Biscoff and cream cheese mixture until no white streaks remain.
Remove the chilled bases from the fridge. Spoon or pipe the cheesecake filling on top of each biscuit base, smoothing out the top.
Place one whole Biscoff biscuit on top of each cheesecake. Sprinkle the 1 crushed biscuit over them for extra texture. Finally, drizzle the 25g of slightly warmed Biscoff spread or the Biscoff squeezy sauce over the cheesecakes.
Chill the assembled cheesecakes in the refrigerator for at least 30 minutes, or until the filling is set, before serving.

Variations

Crust Swap: Press the buttery biscuit base into a lined muffin tin to create individual cheesecake portions that can be popped out.
Layered Parfait: For a deconstructed look, create layers of crushed biscuit base and cheesecake filling in a tall glass.
Mocha Twist: Add a teaspoon of instant espresso powder to the cheesecake filling for a subtle coffee flavor that pairs beautifully with Biscoff.
Serve As A Dip: Turn the filling into a dip by omitting the individual assembly; serve it in a bowl surrounded by whole Biscoff biscuits and fresh fruit for dipping.

Tips for Success

Ensure your cream cheese is truly at room temperature to avoid lumps in the filling and to achieve a perfectly smooth texture.
When whipping the double cream, watch carefully for soft peaks. Over-whipping can make the final filling grainy.
To warm the Biscoff spread for drizzling, microwave it in a heatproof bowl for 10-15 seconds, stirring until fluid.
For the neatest layers, use a piping bag to add the cheesecake filling on top of the base.

Storage & Reheating

Store the cheesecakes covered in the refrigerator for up to 3 days. Since this is a no-bake dessert, reheating is not required or recommended. Serve chilled.

FAQ

Can I use light cream cheese?

For the best texture and flavor that holds its shape, full-fat cream cheese is strongly recommended. Low-fat varieties can result in a softer, less stable filling.

Can I make one large cheesecake instead?

Yes. Press the biscuit base into a lined 7-inch springform pan. Double the filling ingredients, then assemble and chill for at least 4 hours or overnight.

My filling is too runny. What happened?

This is usually because the cream was under-whipped or the cream cheese was too cold. Make sure to whip the cream to soft peaks and use room-temperature cream cheese.

How far in advance can I make these?

You can assemble them completely 1 day in advance. Store them covered in the fridge; add the final decoration (the drizzle and extra biscuit) just before serving for the best texture.

What can I use instead of double cream?

Do I have to use jars?

Not at all. Any small dessert dishes, ramekins, or even disposable plastic cups will work perfectly.