No-Bake Mini Biscoff Cheesecakes

Mini Biscoff cheesecake on a serving platter, garnished with cookie crumbs.

5 from 21 votes

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.

Prep Time20

Chilling Time4

Total Time4 20

Course: All Recipes, Dessert

Cuisine: American

Servings: servings

Calories: 234kcal

Author: Jeri Walker

Ingredients

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

For Garnish:

6 Biscoff cookies halved

Instructions

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.

Notes

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.

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