No Bake Mini Biscoff Cheesecakes

Introduction

Imagine a dessert that combines the warm, spiced flavor of caramelized biscuits with a rich, creamy filling—all without turning on your oven. These No Bake Mini Biscoff Cheesecakes deliver exactly that. They are the perfect quick treat to satisfy your cookie butter cravings with minimal effort and maximum reward.

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 the microwave. Stir the melted butter into the 160g of finely crushed Biscoff biscuits until the mixture resembles wet sand.
2. Divide the buttery biscuit mixture evenly between 8 small glasses, dessert pots, or ramekins. Press down firmly with the back of a spoon to create an even base layer. Place them in the refrigerator to set while you make the filling.
3. In a large mixing bowl, beat the 250g of room-temperature cream cheese, 1 tablespoon of sifted icing sugar, and 125g of Biscoff spread together until smooth and completely combined.
4. In a separate bowl, whip the 100ml of double cream until it forms soft peaks. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
5. Remove the glasses from the fridge. Spoon or pipe the cheesecake filling over the biscuit bases, smoothing the tops.
6. For decoration, place one whole biscuit on top of each cheesecake. Sprinkle the crushed pieces of the remaining biscuit over them. Finally, drizzle each cheesecake with the 25g of slightly warmed Biscoff spread or the squeezy sauce.
7. Chill the cheesecakes in the refrigerator for at least 30 minutes, or until set, before serving.

Variations

• Mousse-Style Texture: Whip the 100ml of double cream to stiffer peaks before folding in, creating a lighter, fluffier filling.
• Frozen Dessert: Place the assembled cheesecakes in the freezer for 2-3 hours for a firmer, ice cream-like treat.
• Deconstructed Style: For a casual dessert table, serve the biscuit base, cheesecake filling, and crushed biscuit toppings in separate bowls for guests to assemble their own.
• Coffee Pairing: Add a teaspoon of instant espresso powder to the cream cheese mixture for a subtle coffee flavor that complements the Biscoff spice.

Tips for Success

• Ensure your cream cheese is at room temperature to avoid lumps in your filling.
• Crush the biscuits very finely for the base so they pack together well; a food processor or placing them in a sealed bag and using a rolling pin works perfectly.
• To easily drizzle the Biscoff spread, gently warm it for a few seconds in the microwave. Let it cool slightly so it doesn’t melt the filling.
• For neat layers, use a piping bag to add the cheesecake filling on top of the biscuit base.

Storage & Reheating

Store the assembled cheesecakes, covered, in the refrigerator for up to 3 days. They are best served chilled and should not be reheated. The biscuit base will soften slightly the longer they are stored.

FAQ

Can I use light cream cheese?

For the best texture and flavor, full-fat cream cheese is recommended. Light versions may result in a softer, less stable filling.

My filling is too runny. What happened?

This is usually because the cream was not whipped enough, or the cream cheese was too cold. Ensure you whip the cream to soft peaks and that all ingredients are well incorporated before chilling.

What can I use instead of double cream?

Heavy whipping cream is the direct equivalent. Using a lower-fat alternative may not whip properly and can make the filling too soft.

Do I have to use individual glasses?

No, you can assemble this in a single 6- or 7-inch springform pan to make one large cheesecake. The chilling time will need to be extended to at least 4 hours or overnight.

Can I make these ahead of time?

Yes, you can assemble them completely and store them in the fridge for up to one day in advance. Add the final drizzle and whole biscuit topping just before serving for the best presentation.

Is the icing sugar necessary?

The small amount of icing sugar subtly sweetens the filling and balances the richness. You can omit it if you prefer a less sweet dessert, as the Biscoff spread is already quite sweet.