Creamy, no-bake mini cheesecakes with a spiced Biscoff cookie crust and velvety Biscoff-infused filling. Topped with a whole Lotus biscuit, these adorable treats are rich, indulgent, and perfectly portioned for dessert lovers.

Why You’ll Love This Recipe

These Mini Biscoff Cheesecakes are a dream come true for cookie butter lovers. With no baking required, they are simple to make and deliver an incredibly smooth and creamy texture that contrasts perfectly with the crunchy Biscoff crust. Whether you’re entertaining guests, preparing a holiday dessert, or just satisfying a sweet craving, these mini cheesecakes make a memorable impression. Their single-serve size also makes them ideal for portion control and easy serving.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• Biscoff cookie crumbs
• Unsalted butter, melted

For the Filling:

• Cream cheese, softened
• Biscoff cookie butter
• Powdered sugar
• Vanilla extract
• Heavy cream, whipped to stiff peaks

For Topping:

• Whole Biscoff cookies (one per cheesecake)
• Crushed Biscoff crumbs (optional)

Directions

1. Line a muffin tin with paper liners.
2. In a small bowl, mix the Biscoff cookie crumbs with melted butter until well combined.
3. Press the mixture firmly into the bottom of each liner to form the crust.
4. In a large mixing bowl, beat the cream cheese, Biscoff cookie butter, powdered sugar, and vanilla extract until smooth and creamy.
5. Gently fold in the whipped cream until the filling is light and fluffy.
6. Spoon the filling evenly over each crust and smooth the tops. Tap the tray gently to eliminate air bubbles.
7. Refrigerate the cheesecakes for at least 4 hours, or preferably overnight, to set.
8. Before serving, top each cheesecake with a whole Biscoff cookie and a sprinkle of crushed Biscoff crumbs, if desired.

Servings and timing

This recipe yields approximately 12 mini cheesecakes.
Preparation time: 20 minutes
Chilling time: At least 4 hours (or overnight)
Total time: About 4 hours and 20 minutes

Variations

• Chocolate Drizzle: Drizzle with melted dark or white chocolate before serving.
• Swirled Top: Swirl a small spoonful of melted Biscoff cookie butter into the top before chilling for a marbled effect.
• Nutty Crunch: Add a sprinkle of chopped toasted nuts (like pecans or almonds) on top.
• Graham Cracker Crust: Substitute Biscoff cookies with graham crackers for a milder flavor.
• Gluten-Free Option: Use gluten-free speculoos-style cookies for the crust.

Storage/Reheating

Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
To freeze, place them in a single layer in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
As these are no-bake cheesecakes, reheating is not required or recommended.

FAQs

How long do mini Biscoff cheesecakes need to chill?

They need to chill for at least 4 hours, but overnight chilling is ideal for the best texture.

Can I make these ahead of time?

Yes, they are perfect for making a day or two ahead. Just store them in the refrigerator until ready to serve.

Can I freeze these mini cheesecakes?

Absolutely. Freeze them in an airtight container and thaw in the refrigerator overnight before serving.

What can I use instead of Biscoff cookies?

You can use graham crackers, digestive biscuits, or any other speculoos-style cookies.

Can I use whipped topping instead of fresh whipped cream?

Yes, store-bought whipped topping like Cool Whip can be used, though the flavor and texture may slightly differ.

Are these cheesecakes gluten-free?

Not unless you use gluten-free Biscoff-style cookies and ensure all other ingredients are certified gluten-free.

How do I crush Biscoff cookies for the crust?

You can use a food processor or place the cookies in a sealed plastic bag and crush them with a rolling pin.

Do I need a muffin tin for this recipe?

Yes, a standard muffin tin lined with paper liners works best for shaping and chilling the mini cheesecakes.

Can I use low-fat cream cheese?

Yes, but the texture may be slightly less rich and creamy compared to using full-fat cream cheese.

What’s the difference between cookie butter and Biscoff spread?

Biscoff spread is a brand of cookie butter made from Biscoff cookies. Cookie butter is a more general term for similar spreads made from crushed spiced cookies.

Conclusion

Mini Biscoff Cheesecakes are a luxurious yet simple dessert that impresses with both flavor and presentation. Perfectly portioned, creamy, and packed with the warm, spiced flavor of Biscoff, they’re an excellent treat for gatherings, celebrations, or any time you need a sweet indulgence. Prepare them ahead, store with ease, and enjoy a no-bake dessert that never fails to delight.

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