Description

These Mini Biscoff Cheesecakes are an irresistible no-bake dessert featuring a crunchy Biscoff cookie crust, a creamy Biscoff-spiced cheesecake filling, and topped with whipped cream and cookie garnishes. Perfectly portioned for individual servings, they combine the unique caramelized flavor of Biscoff spread with the classic richness of cream cheese for a delightful treat that can be prepared ahead and chilled overnight.

Ingredients

Scale

Crust

2 cups Biscoff cookie crumbs
2 tbsp granulated sugar
6 tbsp salted butter, melted

Cheesecake Filling

16 oz cream cheese, room temperature
1 ¾ cup powdered sugar
1 cup Biscoff spread (cookie butter)
2 tsp vanilla extract
1 cup heavy cream

Whipped Cream Topping

¾ cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract

Assembly

¾ cup Biscoff spread (cookie butter), slightly melted
2 tbsp Biscoff cookie crumbs
12 Biscoff cookies, halved

Instructions

Prepare the Crust: In a mixing bowl, combine the Biscoff cookie crumbs, granulated sugar, and melted salted butter. Use a small cookie scoop for portioning—about 1 tablespoon per cavity of your mini cheesecake pan. Press the mixture firmly into the bottoms to form an even crust layer. Set aside.
Make the Cheesecake Filling: Using an electric hand mixer, beat the cream cheese, powdered sugar, Biscoff spread, and vanilla extract in a large bowl until smooth and well combined. Add 1 cup of heavy cream and continue whipping on medium-high speed until the mixture thickens, becoming light and fluffy.
Assemble and Chill Cheesecakes: Spoon or pipe the cheesecake filling onto the prepared crusts, filling slightly above the top of the pan cavities to create mini mounds. Cover and refrigerate for a minimum of 12 hours or overnight to set fully. Once chilled, carefully remove the mini cheesecakes from the pan.
Prepare Whipped Cream: In a clean bowl, whip ¾ cup heavy cream with powdered sugar and vanilla extract using an electric mixer until medium-stiff peaks form. Transfer to a piping bag fitted with a Wilton 1M tip for decoration.
Final Assembly: Warm the additional ¾ cup Biscoff spread in the microwave for about 30 seconds until slightly melted and easy to drizzle. Spoon or pipe a layer of melted Biscoff spread over each cheesecake. 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

Ensure the cream cheese is at room temperature before mixing for the smoothest filling.
Press the crusts firmly to prevent them from crumbling when eating.
Chilling the cheesecakes overnight is important to help them set properly.
The whipped cream adds a light contrast to the rich cheesecake—don’t skip it!
You can substitute salted butter with unsalted butter plus a pinch of salt, if desired.
Store the mini cheesecakes refrigerated and consume within 3-4 days for best freshness.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: Mini Biscoff Cheesecakes, no-bake cheesecake, Biscoff cookie dessert, individual cheesecakes, easy dessert, creamy cheesecake