Description

Delight in these Mini Biscoff Cheesecakes featuring a crunchy Biscoff cookie crust topped with a creamy and fluffy Biscoff-spiced cheesecake filling. Finished with whipped cream, melted Biscoff spread, and crunchy cookie crumbles, these no-bake treats are perfect for any occasion and offer rich, indulgent flavors in every bite.

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 cups 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. Using a small cookie scoop, portion about 1 tablespoon of the mixture into each space of the mini cheesecake pan. Press the mixture firmly to form a compact crust base. Set the pan aside.
Make the Cheesecake Filling: In a large bowl, use an electric hand mixer to blend the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth and creamy. Gradually add 1 cup of heavy cream and continue whipping on medium-high speed until the mixture thickens and turns light and fluffy.
Pipe the Cheesecake Mixture: Fill a piping bag with the prepared cheesecake filling. Pipe the mixture over the crusts in the pan, slightly overfilling the spaces. Place the pan in the refrigerator and chill for at least 12 hours or overnight to set properly. Once set, carefully remove the mini cheesecakes from the pan.
Prepare the Whipped Cream: In a bowl, whip ¾ cup heavy cream with powdered sugar and vanilla extract using an electric mixer until medium-stiff peaks form. Transfer the whipped cream to a piping bag fitted with a Wilton 1M tip.
Assemble the Cheesecakes: Warm the additional ¾ cup Biscoff spread in the microwave for about 30 seconds until slightly melted and easy to spread. Either pipe or spoon the melted Biscoff spread over each cheesecake. Add a small swirl of whipped cream on top, sprinkle with Biscoff cookie crumbs, and garnish each with half a Biscoff cookie.

Notes

Ensure the cream cheese is at room temperature before mixing to avoid lumps for a smooth filling.
Chilling the cheesecakes overnight helps them set perfectly, creating a firm yet creamy texture.
You can substitute salted butter with unsalted butter if preferred; just adjust added salt accordingly.
For easier removal from the pan, lightly grease the pan or use parchment liners designed for mini cheesecakes.
Store leftovers in the refrigerator and consume within 3-4 days for best freshness.
These mini cheesecakes are perfect for parties and can be made a day ahead to save time.

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

Keywords: Mini Biscoff Cheesecakes, No-Bake Cheesecake, Biscoff Cookie Butter, Dessert, Easy Cheesecake Recipe