These No-Bake Mini Biscoff Cheesecakes come together with very little effort and are PACKED with the flavor of Biscoff in every layer - from the buttery crust to the creamy filling, all the way to the whipped cream. It's the perfect make-ahead dessert for any occasion.
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I LOVE cheesecake. And these mini no-bake cheesecakes are my new favorite. Combining the sweet spice of Biscoff cookies with creamy cheesecake makes them quick to make and delicious.
Love Biscoff, too? Pair it with my easy Biscoff Latte.
- Easy No-Bake Biscoff Cheesecake Recipe
- Ingredients for No-Bake Biscoff Cheesecake
- How To Make No Bake Mini Biscoff Cheesecakes
- Tips for Making the Best No Bake Mini Biscoff Cheesecake
- Recipe FAQs
- Storage Instructions
- Try These Cheesecake Recipes Next!
- More No-Bake Desserts You'll Love
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Easy No-Bake Biscoff Cheesecake Recipe
- This is an EASY dessert recipe that has a TON of flavor.
- If you can use a hand mixer, you can make this recipe.
- You can make them muffin-size, mini muffin size, or even full-size!
- This is the perfect make ahead dessert.
Ingredients for No-Bake Biscoff Cheesecake
- Biscoff cookies (also known as Lotus biscuits) are used to make the Biscoff cookie crust as well as a garnish.
- Butter is mixed with the cookie crumbs to make the base crust.
- Heavy cream or whipping cream is used to make the cheesecake filling and the whipped topping.
- Cream cheese. You can't have cheesecake without cream cheese! I like to use full-fat Philadelphia cream cheese.
- Biscoff spread has the consistency of peanut butter and is used in the cheesecake filling and the whipped topping. You can find it at your local grocery store. Even Costco has it!
- Powdered sugar sweetens the filling and the whipped topping without feeling gritty.
See the printable recipe card below for quantities and a full list of ingredients.
How To Make No Bake Mini Biscoff Cheesecakes
Step By Step Instructions
This recipe will make 24 mini cheesecakes or 12 muffin-size cheesecakes.
Step 1: Use a food processor and pulse the Lotus biscuits into fine crumbs. Combine with melted butter.
Step 2: Press the crumbs into the bottom of a muffin tin lined with cupcake liners or a mini cheesecake pan. Use about one tablespoon per cup. Compact it with the back of a spoon or the bottom of a measuring cup. Reserve any extra to sprinkle on for garnish before serving. Refrigerate while you make the filling.
Step 3: Whip the heavy cream in a medium bowl until stiff peaks form with the whisk attachment on your stand mixer or a hand mixer. Combine cream cheese, powdered sugar, Biscoff spread, and vanilla extract in a large bowl with an electric mixer until smooth. Add the whipped cream and combine.
Step 4: Spoon the cheesecake batter onto the crumb mixture in the muffin tin, filling to the top. Smooth the surface with a spoon. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Step 5: Whip the second amount of heavy cream for the topping in a mixing bowl until soft peaks form. Add the powdered sugar and Biscoff spread and blend until you have an even color throughout.
Step 6: Remove the cheesecakes from the pan. Spoon or pipe the whipped cream on top of each cheesecake and garnish with half a Biscoff cookie.
The first time I made this recipe, I used ¾ cup of Biscoff spread, which was WAY too much. I find ½ cup gives it the perfect flavor without being too buttery. I also didn't need to melt the spread before using it in the whipped topping or cheesecake layer- it blends nicely with an electric mixer.
Tips for Making the Best No Bake Mini Biscoff Cheesecake
- Softened cream cheese will give you a smooth cheesecake filling without any lumps. Take it out of the fridge an hour before starting to bring it up to room temperature.
- A cookie scoop works better than a spoon to add the cheesecake mixture to the muffin pan.
- Use a piping bag for the whipped cream topping for a more polished presentation. I used a large star icing attachment.
- Chill the cheesecakes for at least 4 hours so they set properly.
- Serve chilled directly from the refrigerator.
- Drizzle with caramel sauce before adding the whipped topping to make them even more decadent.
- Add some melted chocolate chips into the filling for some chocolaty flavor.
- Substitute some of the Biscoff spread for peanut butter.
- Use vegan cream cheese, coconut cream, and vegan butter to make this vegan.
- Press the crust into a square pan, add the filling, and chill. Cut into bars and drizzle with melted Biscoff spread.
- Use a springform pan to make a large cheesecake, a muffin tin (regular or mini), or mini cheesecake pans with a removable bottom.
Biscoff is a brand of Belgian cookies known as speculoos, featuring a caramelized, cinnamon-spiced flavor. Biscoff cookies are crunchy with a slight caramel and gingerbread-like flavor.
Yes, no-bake cheesecake firms up as it chills. The chilling process allows the fats in the cream cheese and the whipped cream to solidify, which helps the cheesecake set and hold its shape.
Place the cheesecakes in the freezer for about 1 hour to set them up quickly, then transfer them to the refrigerator.
To prevent a no-bake cheesecake from sticking to the pan, line the muffin tins with cupcake liners or use a mini cheesecake pan with removable bottoms. If making a full-size cheesecake, use a springform pan.
Store cheesecakes in an airtight container for 2-3 days.
Store in an airtight container for up to 2 months - defrost in the refrigerator.
No-Bake Mini Biscoff Cheesecakes
For the Crust:
- 1½ cups Biscoff cookie crumbs about 20 cookies
- ¼ cup unsalted butter melted
For the Filling:
- 1¼ cups heavy cream
- ½ cup Biscoff spread
- 12 ounces cream cheese at room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Whipped Cream Topping:
- 1 cup heavy cream
- 2 tablespoons Biscoff spread melted
- 2 tablespoons powdered sugar
- 6 Biscoff cookies halved
- Use a food processor to make Biscoff cookie crumbs. Combine crumbs with melted butter and pulse until combined.
- Press the crumbs into the bottoms of a muffin tin lined with liners or a mini cheesecake pan. Use about a tablespoon per cup. Compact it down with the back of a spoon. Refrigerate while you make the filling.
- Whip the heavy cream in a medium bowl until stiff peaks form.
- In a large bowl, combine cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth. Add the whipped cream and combine.
- Spoon the filling onto the crumb mixture in the muffin tin, filling to the top. Smooth the surface with a spoon. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight.
- Whip the heavy cream for the topping with the powdered sugar until soft peaks form. Add the melted Biscoff spread and blend until you have an even color throughout.
- Remove the cheesecakes from the pan, and top each one with a thin layer of melted Biscoff spread. Dollop or pipe the whipped cream on top. Drizzle with an additional melted spread and garnish with half a Biscoff cookie.
- After pulsing the cookie crumbs and butter, it should hold together when pinched.
- Use a cookie or ice cream scoop to divide the cheesecake filling among crusts.
- If using cupcake liners, run a thin knife around the edges of the cheesecakes if you want a cleaner appearance.
- Use mini muffin tins or a mini cheesecake pan for bite-sized cheesecakes or regular muffin tins for larger servings.