No Bake Mini Biscoff Cheesecakes

Introduction

These individual no-bake Biscoff cheesecakes are the perfect easy dessert. They combine a spiced biscuit base with a luxuriously smooth and creamy Cookie Butter filling. Best of all, you don’t need an oven, just a little patience while they set in the fridge.

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 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 in a saucepan or microwave. Combine the melted butter with the 160g of finely crushed Biscoff biscuits until all the crumbs are evenly coated.
Divide the mixture between 8 small glasses, jars, or ramekins. Press the mixture down firmly with the back of a spoon to create an even, compact base. Place them in the fridge to set while you make the filling.
In a large bowl, beat the 250g of room-temperature cream cheese with an electric mixer until smooth. Add the 1 tablespoon of sifted icing sugar and the 125g of Biscoff spread. Beat again until everything is fully combined and creamy.
In a separate bowl, whip the 100ml of double cream until it holds soft peaks. Gently fold the whipped cream into the Biscoff cream cheese mixture until no white streaks remain.
Remove the glasses from the fridge. Spoon or pipe the cheesecake filling over the chilled biscuit bases, smoothing the tops.
Return the filled cheesecakes to the refrigerator for at least 30 minutes to firm up.
Before serving, decorate each cheesecake with one of the 8 whole Biscoff biscuits. Drizzle over the 25g of slightly warmed Biscoff spread or use the squeezy sauce. Sprinkle a pinch of the remaining crushed biscuit over the top for extra texture.

Variations

Mousse-Style: Whip the cream to slightly stiffer peaks and fold more gently for an airier, mousse-like texture.
Parfait Style: Layer extra crushed biscuits within the cheesecake filling for a more textural dessert.
Cheesecake Bites: Set the mixture in a lined square tin, then cut into small squares instead of using individual glasses.
Coffee Pairing: Serve each mini cheesecake alongside a small shot of espresso for a delicious adult twist.

Tips for Success

Ensure your cream cheese is truly at room temperature to avoid lumps in your filling.
When pressing the base, use a narrow tool (like the end of a rolling pin) to really compact it; this prevents it from crumbling when you eat it.
To easily warm the Biscoff spread for drizzling, place the required amount in a small heatproof bowl over a pan of simmering water for a minute, or microwave in 10-second bursts.
For clean layers in your glasses, wipe the sides with a clean finger or knife after adding the base before chilling.

Storage & Reheating

Store the assembled cheesecakes covered in the refrigerator for up to 3 days. They cannot be reheated and are best enjoyed cold. The biscuit bases will soften slightly the longer they are stored.

FAQ

Can I use light cream cheese?

Full-fat cream cheese is highly recommended for the best texture and stability. Light varieties contain more water and can result in a softer, less rich filling.

My Biscoff spread is too thick to drizzle, what can I do?

Warm it gently as described in the tips. You can also thin it with a tiny drop of neutral oil (like vegetable oil) to make it more pourable.

How long do they need to set?

A minimum of 30 minutes is required, but for the best firm texture, let them chill for 2 hours or even overnight.

Can I freeze these cheesecakes?

It’s not recommended, as the texture of the cream cheese filling can become grainy and separate upon thawing.

What can I use instead of double cream?

Heavy whipping cream is the direct equivalent. Using a lower-fat cream may not whip properly and could result in a runny filling.

Why is my filling runny?

This is likely because the cream was not whipped to soft peaks, the cream cheese was too cold, or the cheesecakes haven’t chilled long enough. Ensure you follow the whipping and chilling times closely.