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Mini Biscoff Cheesecakes
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Mini Biscoff Cheesecakes

These no-bake Mini Biscoff Cheesecakes are the ultimate treat for cookie butter lovers! With a crunchy Biscoff cookie crust, creamy Biscoff cheesecake filling, and a drizzle of melted cookie butter, they’re an irresistible bite-sized dessert.
Prep Time1 hour 30 minutes
Chill Time12 hours
Total Time13 hours 30 minutes
Course: Dessert
Cuisine: American

Ingredients

Biscoff Cookie Crust:

  • 2 cups Biscoff cookie crumbs
  • 2 tablespoons granulated sugar
  • 6 tablespoons salted butter melted

Biscoff Cheesecake Filling:

  • 16 oz cream cheese room temperature
  • 1 ¾ cups powdered sugar
  • 1 cup Biscoff spread cookie butter
  • 2 teaspoons vanilla extract
  • 1 cup heavy cream

Whipped Cream:

  • ¾ cup heavy cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Additional Toppings:

  • ¾ cup Biscoff spread cookie butter, melted
  • 2 tablespoons Biscoff cookie crumbs
  • 12 Biscoff cookies halved

Instructions

Make the Biscoff Cookie Crust

  • In a mixing bowl, stir together the Biscoff cookie crumbs, granulated sugar, and melted butter until well combined.
  • Portion about 1 tablespoon of the mixture into each cup of a mini cheesecake pan.
  • Firmly press the crumbs down to form the crust. Set aside.

Prepare the Cheesecake Filling

  • In a large bowl, use an electric mixer to beat together the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth.
  • Pour in the heavy cream and whip the mixture on medium-high speed until it thickens and becomes light and fluffy.

Assemble and Chill

  • Fill a piping bag with the cheesecake mixture and pipe it onto the prepared crusts, slightly above the top of the pan.
  • Refrigerate for at least 12 hours or overnight until fully set.
  • After chilling, carefully remove the cheesecakes from the pan.

Make the Whipped Cream

  • In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form.
  • Transfer to a piping bag fitted with a Wilton 1M piping tip.

Decorate and Serve

  • Melt the Biscoff spread in the microwave for about 30 seconds, then drizzle over the cheesecakes.
  • Pipe a small swirl of whipped cream on top.
  • Sprinkle with Biscoff cookie crumbs and garnish each cheesecake with half of a Biscoff cookie.

Notes

Storage: Keep in an airtight container in the refrigerator for up to 3 days. Serve chilled.
No mini cheesecake pan? Use a muffin tin with cupcake liners for easy removal.