No Bake Mini Biscoff Cheesecakes Recipe

If you have a sweet tooth and love irresistible creamy treats, these No Bake Mini Biscoff Cheesecakes are going to become your new obsession. Combining the warm, caramelized spice of Biscoff cookies with a luxuriously smooth cheesecake filling, this mini dessert is perfect for any occasion. It’s delightfully simple to make and requires no oven time, so you can enjoy rich, decadent cheesecakes with a crisp cookie crust in just a few hours. The blend of crunchy crust, creamy filling, and that signature Biscoff topping creates a flavor harmony that’s impossible to resist.

Ingredients You’ll Need

Gathering the right ingredients is the first step toward creating these dreamy No Bake Mini Biscoff Cheesecakes. Each item plays a crucial role, whether it’s building that buttery crust, crafting a creamy filling, or delivering that signature Biscoff flavor that ties everything together.

• Biscoff cookies (1 package, 8.8 oz or 250g): These form the flavorful, spiced base and bring the iconic taste that makes this cheesecake special.
• Unsalted melted butter (1/2 cup): Helps bind the crushed cookies for a buttery, sturdy crust with a perfect texture.
• Cold heavy cream (1 cup): Whipped to stiff peaks, it gives the filling its dreamy, fluffy consistency.
• Full-fat cream cheese (3 blocks, 8 oz each): The creamy and tangy heart of the cheesecake filling, softened for smooth mixing.
• Powdered sugar (1 cup): Adds just the right amount of sweetness to balance the tang of the cheese.
• Creamy Biscoff cookie butter (1 cup + 1/2 cup for topping): Intensifies the Biscoff flavor, making these cheesecakes incredibly rich.
• Sour cream (1/3 cup, room temperature): Adds moisture and a gentle tartness that rounds out the flavor.
• Pure vanilla extract (2 tsp): Enhances the overall taste with warm, sweet notes.
• Pinch of salt: Balances the sweetness and enhances the other flavors.
• Additional Biscoff cookies and whipped cream for garnish: Optional but highly recommended to add a beautiful finishing touch.

How to Make No Bake Mini Biscoff Cheesecakes

Step 1: Prepare the Crust

Start by blitzing the Biscoff cookies in a food processor until they’re finely ground; this creates that signature crumbly texture you want for a sturdy crust. Slowly stream in the melted unsalted butter and mix until combined. The mixture should feel sandy but hold together when pressed—this binds the crust perfectly without becoming soggy.

Step 2: Form the Crusts

Spray your mini cheesecake pans or muffin tins lined with cupcake liners lightly with non-stick spray. Press about one tablespoon of the cookie mixture into each cavity, making sure it’s compact. Pop the crusts into the fridge or freezer to chill while you whip up the filling. Chilling helps the crust firm up so it holds its shape once filled.

Step 3: Whip the Cream

Using a hand mixer or stand mixer fitted with a whisk attachment, beat the cold heavy cream in a chilled bowl until stiff peaks form. This step is important because over-beating can cause the cream to turn grainy. Set the whipped cream aside in the fridge while you prepare the cheesecake filling.

Step 4: Make the Filling

In a separate large bowl, combine the softened cream cheese, powdered sugar, creamy Biscoff cookie butter, sour cream, vanilla extract, and a pinch of salt. Beat everything together until you get a luxuriously smooth mixture. This is the flavor-packed heart of your No Bake Mini Biscoff Cheesecakes, so take your time to ensure it’s silky and perfectly combined.

Step 5: Fold in the Whipped Cream

Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Folding keeps the mixture light and airy, so be careful not to overdo it. Stop folding as soon as there are no white streaks left—this will ensure your filling is perfectly fluffy.

Step 6: Assemble the Cheesecakes

Fill a piping bag fitted with a round 1A tip with your cheesecake filling. Pipe an even layer onto each chilled crust, smoothing the tops gently for a polished look. Return the cheesecakes to the refrigerator and chill for at least 6 hours or overnight to allow them to set beautifully.

Step 7: Add the Topping

Warm the extra Biscoff cookie butter in the microwave until just melty. Spread this gooey layer over the set cheesecakes, allowing it to drip tantalizingly over the sides. Chill again for 15-20 minutes to let the topping firm up. Now your No Bake Mini Biscoff Cheesecakes are ready to impress!

How to Serve No Bake Mini Biscoff Cheesecakes

Garnishes

Elevate the presentation by adding whole or crushed Biscoff cookies on top along with a fluffy swirl of whipped cream. These simple garnishes add texture and emphasize that iconic Biscoff flavor for stunning visual and taste appeal.

Side Dishes

Serve alongside fresh berries like raspberries or strawberries to provide a refreshing burst of natural sweetness and acidity that perfectly balances the rich, creamy cheesecake. A light fruit salad or a drizzle of mixed berry coulis also complements this dessert wonderfully.

Creative Ways to Present

For a fun twist, serve these No Bake Mini Biscoff Cheesecakes in clear glass jars or pretty dessert cups. Layer with crushed cookies, filling, and topping to create a beautiful parfait effect. You can also incorporate decorative edible gold leaf or caramel drizzle for special occasions that demand extra flair.

Make Ahead and Storage

Storing Leftovers

Once assembled and chilled, these mini cheesecakes stay fresh beautifully in an airtight container in the fridge for up to 4 days. Keeping them covered ensures your creamy filling doesn’t dry out and that the crust remains crisp.

Freezing

If you want to keep these longer, they freeze exceptionally well. Place the cheesecakes on a baking sheet to freeze individually until solid, then transfer to a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator overnight before serving to maintain their creamy texture.

Reheating

Since these are no bake cheesecakes, reheating is usually not recommended. If you want to soften them slightly, let them sit at room temperature for 15-20 minutes before enjoying. This brings out the flavors and softness without compromising the texture.

FAQs

Can I use regular graham crackers instead of Biscoff cookies?

While you can substitute graham crackers, Biscoff cookies give this cheesecake its signature spicy caramel flavor. Using graham crackers will produce a different taste, so try to stick with Biscoff for the authentic experience.

Do I have to use a piping bag for the filling?

Using a piping bag helps create an even and neat layer, but you can also spoon the filling in and smooth the tops with a spatula if you prefer. The taste will be just as delicious!

Is it necessary to chill the crust before filling?

Yes, chilling the crust helps it set and prevents it from becoming soggy once the filling is added. Freezing works especially well for a quick chill.

Can I make these cheesecakes vegan or dairy-free?

This recipe relies heavily on dairy ingredients for the creamy texture and flavor. However, vegan substitutions like vegan cream cheese and coconut cream might work, but results can vary and it’s best to experiment a bit.

How long do these No Bake Mini Biscoff Cheesecakes take to set?

They need at least 6 hours in the refrigerator to properly set, but overnight chilling ensures they are firm and ready to enjoy.

Final Thoughts

These No Bake Mini Biscoff Cheesecakes are truly a joy to make and eat. Their rich, creamy filling paired with that irresistibly crunchy Biscoff cookie crust and luscious topping will win over everyone you share them with. Whether for a casual treat or a fancy gathering, these little delights have a special way of making any day feel sweeter. I can’t wait for you to try them and fall in love just like I did!

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