Introduction

No Bake Mini Biscoff Cheesecakes are a delightful treat combining the rich flavors of creamy cheesecake and spiced Biscoff cookies. These individual-sized desserts are perfect for gatherings or a sweet indulgence any time of day.

Two small cheesecakes sit on a white plate with dark speckled edges, placed on a white marbled surface. Each cheesecake has three layers: the bottom layer is a crumbly dark brown crust, the middle is a thick light beige creamy cheesecake, and the top is a smooth caramel sauce dripping slightly down the sides. On top of the caramel, there is a swirl of white whipped cream sprinkled with small cookie crumbs. One cheesecake has a rectangular golden-brown cookie stuck upright in the whipped cream. Scattered cookie crumbs are visible on the plate and the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (8.8 oz, 250g) package Biscoff cookies
1/2 cup melted unsalted butter
1 cup cold heavy cream
3 (8 oz) blocks full-fat cream cheese, softened to room temperature
1 cup powdered sugar
1 cup creamy Biscoff cookie butter
1/3 cup sour cream, room temperature
2 tsp pure vanilla extract
Pinch of salt
1/2 cup creamy Biscoff cookie butter (for topping)
Additional Biscoff cookies for garnish (whole or crushed)
Whipped cream (optional for garnish)

Instructions

Step 1: Blitz the Biscoff cookies in a food processor until finely ground. Stream in the melted butter and mix until combined. The mixture should be sandy but hold together when pressed.
Step 2: Spray 2 mini cheesecake pans with non-stick spray, or line 2 muffin pans (12 count) with cupcake liners. Press about 1 tablespoon of the crumb mixture into each cavity. Freeze or refrigerate to set while preparing the filling.
Step 3: In a chilled bowl, beat the cold heavy cream using a hand or stand mixer fitted with a whisk attachment until stiff peaks form, about 2 minutes. Be careful not to overbeat. Refrigerate the whipped cream until ready.
Step 4: In a separate bowl, beat together the softened cream cheese, powdered sugar, 1 cup Biscoff cookie butter, sour cream, vanilla extract, and salt until smooth and fully combined.
Step 5: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no white streaks remain.
Step 6: Spoon the filling into a piping bag fitted with a round tip and pipe it onto the chilled crusts. Smooth the tops evenly with a spatula.
Step 7: Refrigerate the cheesecakes for at least 6 hours or overnight. They can be loosely covered during this time.
Step 8: Warm 1/2 cup Biscoff cookie butter in the microwave for 20–30 seconds until melted. Spread it over the tops of the cheesecakes, allowing it to drip slightly down the sides. Return to the refrigerator for 15–20 minutes to set.
Step 9: Garnish with whole or crushed Biscoff cookies and whipped cream if desired. Serve and enjoy!

Tips & Variations

For a lighter texture, ensure the heavy cream is very cold before whipping and don’t overbeat to avoid graininess.
You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
Try adding a sprinkle of cinnamon or nutmeg to the crust for extra warmth.
If you don’t have mini cheesecake pans, standard muffin pans with liners work perfectly.

Storage

Store the mini cheesecakes covered in the refrigerator for up to 3 days. Allow them to come to room temperature for about 10 minutes before serving for the best texture. If needed, they can be frozen for up to 1 month; thaw overnight in the refrigerator before enjoying.

How to Serve

The image shows a close-up of small round cheesecakes arranged closely together on a white marbled surface. Each cheesecake has three visible layers: at the bottom is a dark brown crumbly crust, the middle layer is a light beige creamy cheesecake, and the top layer is smeared with thick, glossy caramel sauce dripping down the sides. On top of most cheesecakes is a large, soft swirl of white whipped cream with a smooth texture. Several cheesecakes have a golden brown cookie half inserted into the whipped cream. In the background, blurred packs of caramel cookies are visible. The overall look is rich and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Biscoff cookies with graham crackers, digestive biscuits, or any spiced cookie of your choice for a similar effect.

Do I have to use a piping bag for filling the cheesecakes?

No, the filling can be spooned directly onto the crust and smoothed with a spatula if you don’t have a piping bag. The bag helps for a neater finish but isn’t essential.