1. Home
  2. Recipes
  3. Biscoff Mini Cheesecakes

Biscoff Mini Cheesecakes

Featured in: Sweet Treats That Create Memories

These Biscoff Mini Cheesecakes transform the popular spiced cookies into an irresistible no-bake dessert. The recipe starts with a simple crust made from crushed Biscoff cookies mixed with melted butter, pressed into mini cheesecake pans or muffin tins. The filling combines cream cheese with Biscoff cookie butter for that distinctive caramelized spice flavor, lightened with whipped cream for a mousse-like texture. After chilling until set, each mini cheesecake gets topped with melted cookie butter that creates a smooth, glossy finish. The combination of crunchy base, creamy filling, and buttery topping creates the perfect bite-sized dessert that showcases the beloved Biscoff flavor in every layer.
Pin it Share it Send it Print it Jump To Recipe
marry from tastelikemagic.com
Updated on Wed, 05 Mar 2025 02:23:46 GMT
No Bake Mini Biscoff Cheesecakes Pin it
No Bake Mini Biscoff Cheesecakes | tastelikemagic.com

Creamy individual cheesecakes infused with caramelized cookie butter create an irresistible dessert without ever turning on your oven. These petite treats feature a buttery Biscoff cookie crust topped with silky smooth cheesecake filling that captures the warm, spiced notes of the popular European cookie. The signature caramelized flavor permeates every luxurious bite while maintaining the perfect balance between sweetness and subtle spice. Perfect for entertaining or special occasions, these impressive mini desserts require minimal effort yet deliver maximum impact on your dessert table.

I discovered Biscoff spread during a trip to Belgium and became instantly obsessed with incorporating it into desserts. These mini cheesecakes quickly became my signature contribution to gatherings after receiving countless compliments at a holiday party. Even my mother in law, who rarely praises anyone else's cooking, requested the recipe after trying them. The most satisfying moment came when a friend with a pastry background asked if I had attended culinary school after tasting these simple yet impressive treats.

Essential Ingredients

  • Biscoff cookies: Provide both the crust base and distinctive spiced caramel flavor
  • Full fat cream cheese: Creates the necessary richness and proper setting texture
  • Heavy cream: Adds luxurious lightness when whipped and folded into the mixture
  • Cookie butter: Infuses the filling with intense Biscoff flavor throughout
  • Sour cream: Balances sweetness with subtle tang while improving texture
  • Powdered sugar: Dissolves completely for silky smooth consistency
  • Pure vanilla extract: Enhances and rounds out the spice notes
  • Pinch of salt: Amplifies flavors and balances sweetness perfectly

Preparation Method

Create Cookie Crust:
Process Biscoff cookies into fine crumbs. Pour in melted butter and mix until combined. Divide evenly among mini cheesecake pans or muffin tins, pressing firmly to form a compact crust.
Prepare Whipped Cream:
Chill a mixing bowl and beaters. Whip cold heavy cream until stiff peaks form. Refrigerate while preparing the remaining components.
Create Cheesecake Mixture:
Beat cream cheese until smooth. Add powdered sugar gradually, then mix in cookie butter, sour cream, vanilla extract, and salt until fully blended.
Combine Components Gently:
Fold one third of the whipped cream into the cheesecake mixture to lighten. Add the remaining whipped cream in two additions, folding gently to maintain airiness.
Fill and Set:
Transfer the cheesecake mixture to a piping bag or spoon into prepared crusts. Smooth the surface and refrigerate for at least six hours, preferably overnight.
Apply Finishing Touches:
Warm cookie butter until pourable, then drizzle over each cheesecake. Garnish with a small Biscoff cookie and optional whipped cream rosette before serving.
Easy No Bake Mini Biscoff Cheesecakes Pin it
Easy No Bake Mini Biscoff Cheesecakes | tastelikemagic.com

I learned through experimentation that chilling these overnight rather than just the minimum time creates a remarkably improved texture. My daughter now requests these for her birthday instead of traditional cake. The first time I brought them to a potluck, several guests assumed they came from a high end bakery and were shocked to learn they required no baking at all. Their elegant appearance belies how simple they are to prepare.

Serving Suggestions

Elevate the presentation of these mini cheesecakes by serving them on a slate or wooden board for rustic elegance. Fresh raspberries or strawberries provide vibrant color contrast and fruity brightness. A dusting of cocoa powder or cinnamon creates an artistic backdrop. Edible gold flakes transform these into celebration worthy desserts. Pair with espresso or strong coffee to balance the creamy sweetness.

Creative Variations

Expand your cheesecake repertoire with inventive adaptations. Create chocolate Biscoff versions by folding melted dark chocolate into the cheesecake mixture. Add espresso powder for mocha Biscoff cheesecakes. Brighten with finely grated lemon or orange zest during summer. Enhance holiday appeal with cinnamon, nutmeg, or ginger for a spiced variation.

Storage Solutions

Keep mini cheesecakes refrigerated in an airtight container for up to four days. For extended storage, wrap individually and freeze for up to three months. Thaw overnight in the refrigerator rather than at room temperature. For the best presentation, freeze them undecorated and add garnishes after thawing.

Expert Insights

Achieve clean cuts by dipping a knife in hot water between slices. Use a cookie press for a uniformly packed crust. Contrast textures with crunchy toppings for stunning presentation.

Delicious No Bake Mini Biscoff Cheesecakes Pin it
Delicious No Bake Mini Biscoff Cheesecakes | tastelikemagic.com

The beauty of these no bake mini Biscoff cheesecakes lies in their perfect balance of simplicity and sophistication. While they require minimal active preparation time, they deliver exceptional results that consistently impress guests. The caramelized spice flavor profile offers something uniquely different from traditional cheesecake flavors, making them memorable and distinctive. These are particularly perfect for summer entertaining when turning on the oven seems unthinkable, yet a special dessert is still desired. From casual gatherings to elegant dinner parties, these little desserts never fail to generate compliments and recipe requests.

Frequently Asked Questions

→ Can I make these in a regular-sized cheesecake pan?
Yes, this recipe can be adapted for a 9-inch springform pan. Increase the chilling time to at least 8 hours for proper setting.
→ How do I remove the mini cheesecakes from the pan?
Run a thin knife around the edges, then gently push up from the bottom of the pan. If using muffin liners, simply lift them out.
→ Can I freeze these mini cheesecakes?
Yes, freeze them without the melted cookie butter topping for up to 3 months. Thaw overnight in the refrigerator and add topping before serving.
→ What can I substitute for cookie butter?
Peanut butter or Nutella can work as substitutes, though the flavor will be different from the original recipe.
→ Why is my filling not firm enough?
Make sure to beat the heavy cream to stiff peaks and properly chill the cheesecakes for at least 6 hours, preferably overnight.

Biscoff Mini Cheesecakes

These Biscoff Mini Cheesecakes feature a crunchy cookie crust topped with creamy cookie butter cheesecake filling and finished with melted Biscoff spread.

Prep Time
30 Minutes
Cook Time
~
Total Time
30 Minutes
By: Marry

Category: Sweets & Desserts

Difficulty: Intermediate

Cuisine: American-European Fusion

Yield: 24 Servings (24 mini cheesecakes)

Dietary: Vegetarian

Ingredients

→ For the Crust

01 1 (8.8 oz, 250g) package Biscoff cookies
02 1/2 cup melted unsalted butter

→ For the Filling

03 1 cup heavy cream, cold
04 3 (8 oz. blocks) full-fat cream cheese, softened to room temperature
05 1 cup powdered sugar
06 1 cup creamy Biscoff cookie butter
07 1/3 cup sour cream, room temperature
08 2 tsp. pure vanilla extract
09 Pinch of salt

→ For the Topping

10 1/2 cup creamy Biscoff cookie butter
11 Additional Biscoff cookies for garnish (whole or crushed)
12 Whipped cream

Instructions

Step 01

Toss those Biscoff cookies into your food processor and pulse until they're completely ground into fine crumbs. With the processor running, slowly drizzle in the melted butter until everything is combined. The mixture should look sandy but hold together when pressed between your fingers – that's how you know it's perfect!

Step 02

Grab your mini cheesecake pans (or muffin pans with liners) and give them a quick spray with non-stick spray. Spoon about a tablespoon of your Biscoff crumb mixture into each cavity and press down firmly to create an even base. Pop these in the freezer or refrigerator while you make the filling – this helps them set up nicely.

Step 03

In a chilled mixing bowl, pour in your cold heavy cream and beat it with a hand mixer until beautiful stiff peaks form – this usually takes about 2 minutes. Be careful not to overbeat or you'll end up with butter! Once it's done, place it in the fridge while you prepare the rest of your filling.

Step 04

In another bowl, combine the softened cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and that little pinch of salt. Beat everything together until it's smooth and creamy with no lumps – the texture should be silky and uniform throughout.

Step 05

Now for the magic moment! Take your chilled whipped cream from the fridge and gently fold it into the cream cheese mixture using a rubber spatula. Use a light hand and fold just until no white streaks remain – this keeps your cheesecake filling light and airy.

Step 06

Transfer your perfectly combined filling to a piping bag fitted with a round 1A tip. Pipe the filling generously onto each chilled crust, then use the back of a spoon to smooth the tops into an even layer. Each mini cheesecake should look like a little masterpiece!

Step 07

Now comes the hardest part – waiting! Refrigerate your mini cheesecakes for at least 6 hours, though overnight is even better. You can loosely cover them if you like, but they'll be fine uncovered too. This chilling time is crucial for the perfect texture.

Step 08

Once your cheesecakes are fully set, it's time for that irresistible topping. Warm the Biscoff cookie butter in the microwave for 20-30 seconds until it's just melty and pourable. Carefully spoon it over the tops of your cheesecakes, allowing some to artfully drip down the sides. Return them to the fridge for about 15-20 minutes to let the topping set.

Step 09

Just before serving, add your final touches! Stand a piece of Biscoff cookie at a jaunty angle on top, sprinkle with some crushed cookies, or add a dollop of whipped cream – get creative! Then serve these little bites of heaven and watch everyone's eyes light up at first taste.

Notes

  1. These mini Biscoff cheesecakes feature a spiced cookie crust, creamy Biscoff-infused filling, and a decadent cookie butter topping.
  2. For best results, ensure all refrigerated ingredients like cream cheese and sour cream are properly brought to room temperature before mixing.
  3. These can be made up to 2 days in advance and stored covered in the refrigerator.

Tools You'll Need

  • 2 mini cheesecake pans or 2 muffin pans with liners
  • Food processor
  • Hand mixer or stand mixer
  • Piping bag with round 1A tip
  • Rubber spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, cream cheese, heavy cream, sour cream)
  • Contains gluten (Biscoff cookies)
  • May contain soy (check Biscoff cookie butter ingredients)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 21 g
  • Total Carbohydrate: 22 g
  • Protein: 3 g