Why You’ll Love This Recipe
No Bake Mini Biscoff Cheesecakes are the ultimate dessert when you want something impressive, indulgent, and effortless. I started making these when I needed a dessert that felt special but could be prepared ahead of time without turning on the oven. The combination of creamy cheesecake filling and rich cookie butter flavor is simply irresistible. These mini cheesecakes are smooth, lightly sweet, and perfectly balanced with the warm, spiced notes of Biscoff. Because they are individually portioned, they are ideal for parties, holidays, and entertaining. They look elegant, set beautifully in the fridge, and are easy to serve. If you are a fan of cookie butter desserts, these mini cheesecakes deliver maximum flavor with minimal effort.
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No Bake Mini Biscoff Cheesecakes (Creamy, Indulgent, and Perfectly Portioned)
- Total Time: 4 hours 20 minutes
- Yield: 12 mini cheesecakes
- Diet: Vegetarian
Description
Creamy no-bake mini Biscoff cheesecakes with a buttery cookie crust and smooth cookie butter filling, perfectly portioned for an easy and indulgent dessert.
Ingredients
- 1 1/2 cups crushed Biscoff cookies
- 1/3 cup unsalted butter, melted
- 16 oz (450 g) cream cheese, softened
- 3/4 cup Biscoff cookie butter spread
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- Optional topping: melted Biscoff spread or crushed cookies
Instructions
- Line a muffin tin with paper liners.
- Mix crushed Biscoff cookies with melted butter until combined.
- Press about 2 tablespoons of the mixture into each liner to form the crust.
- Refrigerate crusts for 15 minutes.
- In a bowl, beat cream cheese until smooth.
- Add Biscoff spread, powdered sugar, and vanilla extract; mix until creamy.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the cheesecake mixture.
- Spoon filling over chilled crusts and smooth tops.
- Refrigerate for at least 4 hours or until set.
- Top with melted Biscoff or crushed cookies before serving.
Notes
- Chill overnight for best firmness.
- Freeze for 20 minutes before serving for clean edges.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Biscoff cookies
Biscoff cookies create a flavorful, spiced crust that pairs perfectly with the creamy filling.
Unsalted butter
Butter binds the cookie crumbs together and helps the crust set firmly when chilled.
Cream cheese
Cream cheese forms the smooth, tangy base of the cheesecake filling.
Biscoff spread
Biscoff spread is the star ingredient, adding rich caramelized spice flavor and silky texture.
Powdered sugar
Powdered sugar sweetens the filling while keeping it light and smooth.
Vanilla extract
Vanilla enhances the sweetness and rounds out the cookie butter flavor.
Heavy whipping cream
Whipped cream lightens the filling and gives it a soft, mousse-like consistency.
Salt
A small pinch of salt balances the sweetness and intensifies the flavors.
Crushed Biscoff cookies
Crushed cookies are used as a topping for added texture and visual appeal.
Directions
Begin by preparing the crust. Crush the Biscoff cookies into fine crumbs and mix them with melted butter until evenly combined. Divide the mixture evenly between lined muffin cups or small jars, pressing firmly to create a compact base. Place in the refrigerator to chill while you prepare the filling.
In a large bowl, beat the cream cheese until smooth and creamy. Add the Biscoff spread, powdered sugar, vanilla extract, and salt, mixing until fully combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the Biscoff mixture, taking care to keep the filling light and airy.
Spoon or pipe the filling over the chilled crusts and smooth the tops. Refrigerate for at least four hours, or until fully set. Before serving, garnish with crushed Biscoff cookies or a drizzle of warmed Biscoff spread if desired.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes eight to ten mini cheesecakes. Preparation time is approximately 20 minutes, with a chilling time of at least four hours. No baking is required.
Storage/reheating
Store the mini cheesecakes in an airtight container in the refrigerator for up to four days. These desserts are best served chilled and do not require reheating. For clean presentation, remove liners just before serving.
Variations and Customizations
These mini Biscoff cheesecakes are easy to customize. For extra crunch, you can mix crushed cookies directly into the filling. I have also added a thin layer of melted chocolate over the crust before adding the filling, which pairs beautifully with the cookie butter flavor.
For a lighter version, reduce the amount of Biscoff spread slightly and increase the whipped cream. You can also serve these in small jars or glasses for a layered dessert look. Adding a swirl of warmed Biscoff on top before chilling creates a decorative finish that looks bakery-worthy. These variations allow you to adapt the recipe while keeping its rich, creamy character.
Nutrition and Dietary Info
These mini cheesecakes are a rich dessert intended for special occasions. They are high in fats and carbohydrates due to the dairy and cookie butter. Enjoying them in smaller portions makes them a satisfying and indulgent treat.
Expert Tips & Customizations
Room Temperature Cream Cheese
Softened cream cheese ensures a smooth, lump-free filling.
Firm Crust
Press the crust firmly to help it hold together when serving.
Gentle Folding
Fold the whipped cream carefully to maintain a light texture.
Proper Chilling
Allow enough time for the cheesecakes to fully set before serving.
FAQs
Can I make these ahead of time?
Yes, they are perfect for making a day in advance.
Do these mini cheesecakes freeze well?
Yes, freeze without toppings and thaw in the refrigerator.
Can I use store-bought whipped topping?
Yes, but freshly whipped cream gives better texture.
How firm will the filling be?
It will be set but creamy, similar to a mousse-style cheesecake.
Can I use a different cookie for the crust?
Yes, graham crackers or chocolate cookies work well.
Are these desserts very sweet?
They are rich but well balanced, not overly sweet.
Can I pipe the filling?
Yes, piping gives a clean, professional look.
How long do they need to chill?
At least four hours, preferably longer.
Can kids enjoy this recipe?
Yes, it is mild and very popular with children.
Can I add extra topping?
Yes, whipped cream or chocolate drizzle works well.
Conclusion
No Bake Mini Biscoff Cheesecakes are creamy, elegant desserts that deliver big flavor with minimal effort. Perfectly portioned and packed with rich cookie butter goodness, they are ideal for holidays, parties, or anytime you want a stress-free yet impressive treat. Once you make them, they are sure to become a favorite in your dessert rotation.
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