Mini Biscoff Cheesecakes: A Creamy No-Bake Treat for Every Occasion
There’s something deeply comforting about the combination of cream cheese and cookie butter. These mini Biscoff cheesecakes capture that feeling in every bite. They’re rich, smooth, and layered with a buttery Biscoff cookie crust that melts into a creamy filling.
Perfect as small cheesecake cups for holidays or parties, this no-bake recipe takes the stress out of dessert prep. Whether you’re planning ahead for a Christmas dessert table or just craving something sweet on a weeknight, these cheesecakes deliver indulgence without effort.
What makes them stand out? They’re quick to assemble, easy to chill overnight, and always get compliments. In this guide, you’ll find everything you need to recreate these crowd-pleasing cream cheese Biscoff desserts in your own kitchen.
If you love no bake cheesecakes and want a fruity version for spring and summer, try my no bake Summer Berry and Peach Cheesecake for a fresh and colorful twist.
Table of Contents
Why These Cream Cheese Biscoff Cheesecakes Work
What sets this dessert apart is how effortlessly it combines rich flavor with simple prep. The base of crushed Biscoff cookies adds a deep caramel crunch that holds its shape without baking. It pairs perfectly with a soft cream cheese Biscoff filling that whips up in minutes.
The no-bake approach means no oven, no water bath, and no risk of overcooking. Just mix, chill, and top. Each bite delivers a contrast of velvety smooth filling against a slightly crunchy crust, with a hit of spice from the cookie butter.
This dessert fits right into seasonal menus and last-minute gatherings. Whether you call them small cheesecake cups or holiday-ready treats, their make-ahead convenience and visual appeal make them a favorite for busy bakers.
Ingredients for Mini Biscoff Cheesecakes
To make these no bake cheesecake cups, you only need a few pantry staples and some cream cheese magic. Here’s what you’ll need:
For the crust
- 2 cups finely crushed Biscoff cookies
- 2 tablespoons granulated sugar
- 6 tablespoons melted salted butter
For the filling
- 16 ounces full-fat cream cheese, softened
- 1 cup Biscoff spread or cookie butter
- 1 and three-quarter cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1 cup cold heavy cream
For the topping
- Three-quarter cup melted Biscoff spread for drizzling
- Whipped cream (made from three-quarter cup heavy cream, two tablespoons powdered sugar, half teaspoon vanilla)
- Extra Biscoff cookie crumbs and halved cookies for garnish
Everything blends into a creamy Biscoff filling that sits perfectly in small cheesecake cups. Each ingredient brings richness, texture, and that unmistakable cookie butter flavor.
How to Make Mini Biscoff Cheesecakes
This recipe is all about simple steps that deliver rich results. Here is how to bring these cream cheese Biscoff cheesecakes to life.
- Make the crust
In a bowl, mix crushed Biscoff cookies, granulated sugar, and melted butter until the crumbs are fully coated. Spoon the mixture into mini cheesecake pans or lined muffin tins. Press firmly to form an even base.
- Whip the filling
Beat the cream cheese until smooth. Add powdered sugar, Biscoff spread, and vanilla extract. Mix until creamy. Slowly add heavy cream and beat until the mixture thickens and holds its shape.
- Pipe and chill
Transfer the filling to a piping bag. Fill each crust cup just over the top. Chill in the refrigerator for at least twelve hours or overnight for best texture.
- Decorate and serve
Warm some cookie butter and spoon it over each cheesecake. Pipe whipped cream on top. Finish with a sprinkle of crushed cookies and a cookie half for flair.
These small cheesecake cups are ready to impress and serve cold straight from the fridge.
Tips and Variations for Biscoff Cheesecakes
These mini cheesecakes are flexible enough to fit any event or craving. Here are a few simple ways to make them even more impressive.
Make them party ready
Serve each cheesecake in a paper liner for easy handling. This transforms them into perfect finger food desserts for buffets, potlucks, or family gatherings.
Add a seasonal touch
For holiday dessert recipes at Christmas, top each cheesecake with crushed peppermint, edible gold stars, or cinnamon sprinkles. A swirl of red cookie butter adds a festive look.
Swap the crust
No Biscoff cookies on hand? Try crushed graham crackers or Oreos. Just be sure the crumbs are fine and well mixed with melted butter.
Keep it chilled
Always serve these cheesecakes cold. They hold their shape best straight from the fridge and taste even better after a full chill.
These small cheesecake cups can shift easily from a casual snack to an elegant dessert tray with just a few tweaks.
Frequently Asked Questions
How long can I store mini Biscoff cheesecakes?
Keep them in an airtight container in the refrigerator for up to three days. Serve them chilled for the best texture and flavor.
Can I freeze these no bake cheesecakes?
Yes, you can freeze them without the toppings. Once they are set, place them in a container and freeze for up to one month. Add cookie butter, whipped cream, and cookies after thawing.
What if I do not have a mini cheesecake pan?
You can use a regular muffin tin with paper liners. The yield may change slightly, but the result is just as delicious.
Are these good for Christmas dessert tables?
Absolutely. These are one of the easiest holiday dessert recipes for Christmas. You can make them ahead and dress them up with festive toppings for a seasonal touch.
Can I make a larger version instead of minis?
Yes, the same mixture works for a full cheesecake. Use an eight inch springform pan and extend the chill time slightly for a firmer set.
More Cream Cheese Sweets You Might Like
If you enjoy these mini Biscoff cheesecakes, you will probably love other easy cream cheese desserts that are just as satisfying. Here are a few ideas to try next.
- No bake cheesecake cookies
A softer, bite-sized take on cheesecake flavor using cookie bases and cream cheese filling. - Biscoff cookie cheesecake bars
A layered option with more structure, perfect for slicing and sharing at events. - Pumpkin spice cheesecake cups
Great for fall or Thanksgiving, these bring seasonal warmth and the same creamy texture. - Oreo mini cheesecakes
A chocolate twist that uses whole cookies as the base and cream cheese for the filling.
Each of these recipes fits well into your collection of cream cheese sweets recipes. They work for busy schedules, holiday prep, or whenever you need a quick dessert that feels a little extra.
Final Thoughts
Mini Biscoff cheesecakes offer something rare in dessert making. They feel indulgent but come together without stress. They look polished but require no oven. Whether you serve them as part of your holiday dessert lineup or keep a few in the fridge for midweek cravings, they deliver every time.
The blend of cream cheese and cookie butter is hard to resist. Each bite has that perfect balance of creamy and crunchy, sweet and spiced. If you are looking for an easy desserts cheesecake recipe to impress with minimal effort, this one belongs at the top of your list.
Try it once and you may find yourself reaching for it again for birthdays, holidays, or just because. Print it, save it, or share it with someone who loves a good shortcut to great dessert.
Mini Biscoff Cheesecakes
Equipment
- Mixing bowl
- Electric hand mixer
- Piping Bag
- Mini Cheesecake Pan or Muffin Tin
- Spatula
- Measuring Cups
Ingredients
Crust
- 2 cups Biscoff cookie crumbs Finely crushed
- 2 tbsp Granulated sugar
- 6 tbsp Salted butter Melted
Cheesecake Filling
- 16 oz Cream cheese Room temperature
- 1.75 cups Powdered sugar
- 1 cup Biscoff spread Cookie butter
- 2 tsp Vanilla extract
- 1 cup Heavy cream Cold
Whipped Cream
- 0.75 cup Heavy cream
- 2 tbsp Powdered sugar
- 0.5 tsp Vanilla extract
Toppings
- 0.75 cup Biscoff spread Melted for drizzling
- 2 tbsp Biscoff cookie crumbs
- 12 Biscoff cookies Halved for garnish
Instructions
- In a mixing bowl, combine Biscoff crumbs, sugar, and melted butter. Press about one tablespoon of mixture into each mini cheesecake mold or muffin liner to form the crust.
- In another bowl, beat cream cheese, powdered sugar, Biscoff spread, and vanilla until smooth. Add heavy cream and whip until thick and fluffy.
- Fill a piping bag with the cheesecake filling and pipe into each mold just above the top. Chill in the refrigerator for at least 12 hours.
- Once set, gently remove cheesecakes from molds. Warm Biscoff spread slightly and spoon over the top. Pipe whipped cream and finish with cookie crumbs and half a cookie on each.
Notes
• Carbohydrates: 19 g
• Protein: 3 g
• Fat: 16 g
• Saturated Fat: 9 g
• Cholesterol: 40 mg
• Sodium: 90 mg
• Potassium: 60 mg
• Fiber: 0 g
• Sugar: 13 g
• Vitamin A: 350 IU
• Vitamin C: 0 mg
• Calcium: 40 mg
• Iron: 0.4 mg
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