No Bake Mini Biscoff Cheesecakes

Introduction

These no bake mini Biscoff cheesecakes are the ultimate easy dessert, combining the beloved caramelised biscuit flavour in a creamy, indulgent form. You get a buttery biscuit base, a rich and smooth cookie butter filling, and a beautiful decoration all without turning on the oven. They’re the perfect make-ahead treat to impress guests or satisfy your own sweet craving.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 30 minutes (chilling)

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

1. Melt the 75g of butter in a saucepan or microwave. Stir the melted butter into the 160g of finely crushed Biscoff biscuits until the mixture resembles wet sand.
2. Divide the biscuit mixture evenly between 8 small glasses, jars, or dessert pots. Press down firmly with the back of a spoon to create a compact, even base. Place in the refrigerator to set while you make the filling.
3. In a large mixing bowl, beat the 250g of room-temperature cream cheese with the 1 tablespoon of sifted icing sugar until smooth and creamy.
4. Add the 125g of Biscoff spread to the cream cheese mixture and beat again until fully combined and uniform in colour.
5. In a separate bowl, whip the 100ml of double cream until it holds soft peaks. Gently fold the whipped cream into the Biscoff and cream cheese mixture until no white streaks remain.
6. Remove the glasses from the fridge. Spoon or pipe the cheesecake filling over the chilled biscuit bases, smoothing the tops.
7. For the decoration, place one whole Biscoff biscuit on top of each cheesecake. Drizzle each with the slightly warmed 25g Biscoff spread or squeezy sauce, and sprinkle with the reserved crushed biscuit.
8. Chill the assembled mini cheesecakes in the refrigerator for at least 30 minutes, or until fully set, before serving.

Variations

• Mousse-Style Texture: For a lighter, airier filling, fold an extra 50ml of softly whipped cream into the cheesecake mixture in step 5.
• Individual Sharing Dessert: Create one large cheesecake in an 18cm springform tin, pressing the base mixture into the bottom and sides before adding the filling.
• Layered Parfait: Create distinct layers by adding half the filling, then a sprinkle of crushed biscuits, then the remaining filling before decorating.
• Frozen Treat: Freeze the assembled cheesecakes for a firmer, ice cream-like texture. Let them sit at room temperature for 5 minutes before eating.

Tips for Success

• Ensure your cream cheese is truly at room temperature to avoid a lumpy filling.
• For the neatest layers, use a piping bag to add the cheesecake filling to the glasses.
• If your Biscoff spread is too thick to drizzle easily, warm it gently for a few seconds in the microwave and stir well.
• For a super-firm base, you can chill the biscuit layer for 15 minutes before adding the filling.

Storage & Reheating

FAQ

Can I use light cream cheese?

It’s not recommended. Full-fat cream cheese provides the necessary structure and rich flavour for the no-bake filling; lighter versions may make the mixture too soft.

My Biscoff spread is very thick and hard to mix. What should I do?

You can gently warm the jar (lid removed) in a bowl of hot water for a few minutes or microwave it in a heatproof bowl for 10-15 seconds to soften it slightly before using.

Can I make these ahead of time?

Absolutely. You can assemble them completely, cover tightly, and store in the fridge for up to 24 hours before serving. Add the final drizzle and crushed biscuit garnish just before serving for the best texture.

What can I use instead of double cream?

Heavy whipping cream (with a fat content of 36% or higher) is the direct substitute. Using a lighter cream may prevent the filling from setting properly.

Why is my filling too runny?

This usually happens if the cream was not whipped to soft peaks, or if the cream cheese was too cold during mixing. Ensure all steps are followed correctly and chill thoroughly to help it firm up.

I don’t have small glasses. What else can I use?

You can use a muffin tin lined with paper liners, small ramekins, or even one large pie dish or tart tin to make a single cheesecake to slice and serve.