Introduction

No Bake Mini Biscoff Cheesecakes are a delightful treat combining the rich, caramel-like flavor of Biscoff cookies with creamy, smooth cheesecake. These individual-sized desserts are perfect for a quick make-ahead sweet that requires no oven time.

Two small cheesecake bites sit on a white plate with speckled brown edges, placed on a white marbled surface. Each cheesecake has three layers: a crumbly brown crust at the bottom, a light beige creamy middle layer, and a smooth, shiny caramel layer dripping slightly down the sides. On top of the caramel is a swirl of white whipped cream, sprinkled with small brown crumbles. One cheesecake has a square caramel-colored cookie inserted at an angle into the cream. Crumbs are scattered on the plate and surface, with a fork resting beside the dessert in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (8.8 oz, 250g) package Biscoff cookies
1/2 cup unsalted melted 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

Instructions

Step 1: Blitz the Biscoff cookies in a food processor until finely ground. Slowly stream in the melted butter and combine until the mixture is sandy but holds together when pressed.
Step 2: Spray two mini cheesecake pans with non-stick spray or line two 12-count muffin pans with cupcake liners. Press about 1 tablespoon of the crumb mixture into each well. Freeze or refrigerate while preparing the filling.
Step 3: Beat the cold heavy cream in a chilled bowl with a hand mixer or stand mixer fitted with a whisk until stiff peaks form, about 2 minutes. Be careful not to overbeat. Chill until ready to use.
Step 4: In a separate large mixing bowl, beat the softened cream cheese, powdered sugar, 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 onto each chilled crust. Smooth the tops evenly.
Step 7: Refrigerate the mini cheesecakes for at least 6 hours or overnight, loosely covered.
Step 8: Melt the remaining 1/2 cup of Biscoff cookie butter in the microwave for 20-30 seconds until pourable. Spread on top of each cheesecake, allowing some to drip down the sides. Return to the fridge for 15-20 minutes to set.
Step 9: Garnish with extra Biscoff cookies (whole or crushed) and a dollop of whipped cream. Serve and enjoy!

Tips & Variations

Use cupcake liners to make removal easier if you don’t have mini cheesecake pans.
Chill your mixing bowl and whisk beforehand to help achieve stiff whipped cream more quickly.
For a chocolate twist, sprinkle mini chocolate chips on top before chilling the final time.
Substitute sour cream with Greek yogurt for a tangier flavor.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to 1 month and thaw in the fridge overnight before serving. Reheat is not recommended as they are best enjoyed chilled.

How to Serve

A small dessert with three visible layers: the bottom layer is a crumbly light brown cookie crust, the middle layer is a smooth beige cream, and the top layer is white whipped cream with swirls of brown caramel sauce. A whole rectangular brown cookie is pressed vertically into the whipped cream on top, and there are scattered cookie crumbs on the white plate beneath the dessert. The dessert is set on a white marbled surface, with part of a spoon and soft white cloth visible in the foreground. Other similar desserts on white plates appear blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of full-fat?

For the best texture and flavor, full-fat cream cheese is recommended. Using lower-fat versions may result in a less creamy and stable cheesecake.

Do I have to use a piping bag?

A piping bag helps achieve neat, even portions, but you can also spoon the filling directly onto the crust and smooth it out with a spatula if preferred.