Introduction: Ready for a Creamy, Crunchy No-Bake Treat?
Craving a decadent, bite-sized dessert that’s easy to whip up? These Mini Biscoff Cheesecakes are your perfect choice! Featuring a buttery Biscoff cookie crust, a creamy no-bake cheesecake filling infused with Biscoff spread, and topped with whipped cream, more Biscoff spread, and a cookie garnish, these mini treats are a delightful blend of rich, creamy, and spiced caramel flavors. Perfect for parties, dessert trays, or satisfying your sweet tooth, they’re inspired by your love for indulgent desserts like Oreo Ice Cream Sandwiches and Mango Tiramisu. Naturally gluten-free adaptable, they’re a versatile crowd-pleaser. Ready to chill a batch of delicious minis? Let’s dive into this easy no-bake recipe!
Overview: Why Mini Biscoff Cheesecakes are a Must-Try
These Mini Biscoff Cheesecakes combine a quick Biscoff crust with a no-bake cheesecake filling, ready in about 30 minutes of active prep plus overnight chilling. The no-bake method and muffin tin format make them perfect for effortless, portion-controlled desserts. What makes them special? They’re creamy, spiced, and packed with Biscoff’s iconic caramelized flavor, adaptable for dietary needs, and ideal for make-ahead treats with minimal effort.
- Time Requirement: About 30 minutes active prep (15 minutes crust, 15 minutes filling), plus 12+ hours chilling.
- Difficulty Level: Easy! Perfect for beginners or quick desserts.
- Why It’s Special: Bite-sized, no-bake cheesecakes with bold Biscoff flavor.
These mini Biscoff cheesecakes are a creamy, indulgent treat that’s sure to impress. Let’s get chilling!
Essential Ingredients
Here’s what you need to make Mini Biscoff Cheesecakes. Each ingredient adds to the creamy, crunchy, and caramelized magic.
Crust
- Biscoff Cookies (165 g, ~20 cookies): Provide a spiced, caramelized crust base.
- Unsalted Butter (80 g, melted): Binds the crust for a firm layer.
Cheesecake
- Whipping Cream (200 g, cold): Creates a light, airy filling.
- Cream Cheese (500 g, 2 bricks, softened to room temperature): Adds rich, creamy texture.
- Greek Yogurt (100 g): Brings subtle tang and creaminess.
- Powdered Sugar (100 g): Sweetens the filling smoothly.
- Biscoff Spread (100 g, warmed until runny): Infuses caramelized, spiced flavor.
Toppings
- Whipping Cream (200 g, cold): Forms a fluffy, decorative topping.
- Powdered Sugar (20 g): Sweetens the whipped cream topping.
- Vanilla Extract (½ tsp): Enhances the whipped cream flavor.
- Biscoff Spread (100 g, warmed until runny): Adds a glossy, caramelized drizzle.
- Biscoff Cookies (12, whole or crumbled): Provide a crunchy garnish.
Substitutions and Variations
- Biscoff Cookies: Use gluten-free Biscoff or graham crackers for gluten-free; digestive biscuits work too.
- Biscoff Spread: Swap with speculoos spread or peanut butter for a different flavor (note flavor change).
- Whipping Cream: Replace with coconut cream for vegan/dairy-free (may add coconut flavor).
- Cream Cheese: Use vegan cream cheese for vegan/dairy-free.
- Greek Yogurt: Swap with sour cream or vegan yogurt for similar tang.
- Gluten-Free Version: Use gluten-free Biscoff cookies; all other ingredients are gluten-free.
- Vegan Version: Swap Biscoff cookies with vegan alternatives, butter with vegan butter, cream cheese with vegan cream cheese, whipping cream with coconut cream, and Greek yogurt with vegan yogurt.
- Keto Adjustment: Not easily keto-friendly due to high sugar content (~25–35g net carbs per serving); consider a keto cheesecake recipe with low-carb cookies and sugar-free sweetener.
- Flavor Twist: Add ½ tsp cinnamon to the filling or top with chocolate drizzle for variety.
Step-by-Step Instructions
Making these Mini Biscoff Cheesecakes is simple, with a quick crust and no-bake filling. Follow these steps for a perfect dessert every time.
Step 1: Prepare the Crust
- Line a 12-cup muffin pan with parchment muffin liners.
- Place 165 g Biscoff cookies in a zip-top bag and crush with a rolling pin until fine (or use a food processor).
- Transfer crumbs to a medium bowl, add 80 g melted unsalted butter, and stir until the mixture resembles wet sand.
- Add a heaping tablespoon of crumb mixture to each muffin liner. Press into a flat, even layer using a small measuring cup or rolling pin end.
- Chill the pan in the refrigerator while preparing the filling.
Tip: Crush cookies finely for a smooth crust; press firmly for a sturdy base.
Step 2: Make the Cheesecake Filling
- In a medium mixing bowl, beat 200 g cold whipping cream with an electric hand mixer on low-medium speed until stiff peaks form (3–
5 minutes). Set aside. 2. In a large mixing bowl, combine 500 g softened cream cheese, 100 g Greek yogurt, and 100 g powdered sugar. Beat with the hand mixer on low-medium speed until smooth and creamy. 3. Warm 100 g Biscoff spread (stove or microwave in 10-second intervals) until runny, then add to the cream cheese mixture and mix until fully combined. 4. Gently fold the whipped cream into the cream cheese mixture with a spatula until no streaks remain, being careful not to deflate the cream.
Tip: Ensure cream cheese is at room temperature for smooth blending; fold whipped cream gently to keep the filling airy.
Step 3: Assemble the Cheesecakes
- Using an ice cream scooper or spoon, add about 6 tablespoons of cheesecake mixture to each muffin liner on top of the crust.
- Smooth the top with the back of a spoon, pressing gently to fill the edges.
- Cover the pan with plastic wrap and chill in the refrigerator for at least 12 hours (overnight preferred) to set firmly.
Tip: Scoop evenly for uniform cheesecakes; chill thoroughly for a firm texture.
Step 4: Prepare the Toppings
- In a medium mixing bowl, beat 200 g cold whipping cream, 20 g powdered sugar, and ½ tsp vanilla extract with an electric hand mixer on low-medium speed until stiff peaks form.
- Transfer the whipped cream to a piping bag with a piping tip of your choice.
- Warm 100 g Biscoff spread (stove or microwave in 10-second intervals) until runny.
Tip: Whip cream just before serving for the freshest texture; warm Biscoff spread gradually to avoid burning.
Step 5: Decorate and Serve
- Remove cheesecakes from the muffin liners and place on a wire rack or serving dish (keep liners on for convenience if preferred).
- Spoon about 1 tablespoon of runny Biscoff spread onto each cheesecake and spread with the back of a spoon, letting excess drip over the sides.
- Pipe swirls of whipped cream on top of each cheesecake.
- Garnish with a whole Biscoff cookie or sprinkle with Biscoff crumbs.
- Serve immediately or refrigerate until ready to serve.
Tip: Work quickly with Biscoff spread to maintain its runny texture; chill decorated cheesecakes briefly if not serving immediately.
Assembly: Building the Perfect Mini Biscoff Cheesecakes
Making these Mini Biscoff Cheesecakes is all about creating creamy, spiced mini desserts with a crunchy crust. Here’s how to make them perfect:
- Crush Crust Finely: Ensure Biscoff crumbs are uniform for a smooth base.
- Whip Cream Airy: Beat to stiff peaks for a light filling.
- Layer Evenly: Press crust and smooth filling for consistent minis.
- Decorate Vibrantly: Pipe whipped cream and drizzle Biscoff for a stunning finish.
Presentation Tips:
- Serve on a dessert tray for a party-ready display or individual plates for elegance.
- Pair with a side of fresh berries or a drizzle of caramel for extra flair (non-keto).
- Garnish with a dusting of powdered sugar or extra Biscoff crumbs for a polished look.
Storage and Make-Ahead Tips
These cheesecakes are best enjoyed fresh but store well for make-ahead desserts. Here’s how to keep them fresh:
- Storing Leftovers:
- Store in an airtight container in the refrigerator for up to 5 days; texture may soften slightly.
- Avoid freezing, as the cream filling may separate.
- Serving:
- Serve cold directly from the fridge for the best texture.
- Add toppings just before serving to maintain freshness.
- Make-Ahead Tips:
- Prepare and chill cheesecakes up to 2 days ahead; add toppings before serving.
- Prep crust mixture (without butter) and store airtight up to 2 days ahead.
- Make whipped cream topping fresh for the best texture.
Tip: Cover tightly to prevent fridge odors; serve within 3–4 days for optimal flavor.
Recipe Variations
These Mini Biscoff Cheesecakes are versatile, drawing on your love for indulgent desserts like Mango Tiramisu and Homemade No-Churn Ube Ice Cream. Here are some fun ideas:
- Gluten-Free Version: Use gluten-free Biscoff cookies or graham crackers; all other ingredients are gluten-free.
- Vegan Version: Swap Biscoff cookies with vegan alternatives, butter with vegan butter, cream cheese with vegan cream cheese, whipping cream with coconut cream, and Greek yogurt with vegan yogurt.
- Chocolate Twist: Add ¼ cup melted dark chocolate to the filling or drizzle on top.
- Nutty Crunch: Fold ¼ cup chopped pecans or almonds into the filling.
- Mini Fruit Accent: Top with fresh raspberries or mango chunks for a fruity contrast.
Tip: Serve with a scoop of vanilla ice cream or a coffee for extra indulgence.
Conclusion: A Creamy, Spiced Treat to Love
Mini Biscoff Cheesecakes are the perfect way to enjoy a decadent, no-bake dessert with the iconic caramelized flavor of Biscoff. With a crunchy cookie crust, creamy filling, and elegant toppings, they’re as delicious as they are charming. Perfect for parties, dessert trays, or sweet cravings, these mini cheesecakes are sure to become a favorite. Play with the variations, garnish with your favorites, and savor every creamy, spiced bite. What’s your favorite way to enjoy these mini Biscoff cheesecakes? Share your ideas in the comments and let us know how it turned out!
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Mini Biscoff Cheesecakes
Description
Craving a decadent, bite-sized dessert that’s easy to whip up? These Mini Biscoff Cheesecakes are your perfect choice! Featuring a buttery Biscoff cookie crust, a creamy no-bake cheesecake filling infused with Biscoff spread, and topped with whipped cream, more Biscoff spread, and a cookie garnish, these mini treats are a delightful blend of rich, creamy, and spiced caramel flavors
Ingredients
Crust
- Biscoff Cookies (165 g, ~20 cookies): Provide a spiced, caramelized crust base.
- Unsalted Butter (80 g, melted): Binds the crust for a firm layer.
Cheesecake
- Whipping Cream (200 g, cold): Creates a light, airy filling.
- Cream Cheese (500 g, 2 bricks, softened to room temperature): Adds rich, creamy texture.
- Greek Yogurt (100 g): Brings subtle tang and creaminess.
- Powdered Sugar (100 g): Sweetens the filling smoothly.
- Biscoff Spread (100 g, warmed until runny): Infuses caramelized, spiced flavor.
Toppings
- Whipping Cream (200 g, cold): Forms a fluffy, decorative topping.
- Powdered Sugar (20 g): Sweetens the whipped cream topping.
- Vanilla Extract (½ tsp): Enhances the whipped cream flavor.
- Biscoff Spread (100 g, warmed until runny): Adds a glossy, caramelized drizzle.
- Biscoff Cookies (12, whole or crumbled): Provide a crunchy garnish.
Substitutions and Variations
- Biscoff Cookies: Use gluten-free Biscoff or graham crackers for gluten-free; digestive biscuits work too.
- Biscoff Spread: Swap with speculoos spread or peanut butter for a different flavor (note flavor change).
- Whipping Cream: Replace with coconut cream for vegan/dairy-free (may add coconut flavor).
- Cream Cheese: Use vegan cream cheese for vegan/dairy-free.
- Greek Yogurt: Swap with sour cream or vegan yogurt for similar tang.
- Gluten-Free Version: Use gluten-free Biscoff cookies; all other ingredients are gluten-free.
- Vegan Version: Swap Biscoff cookies with vegan alternatives, butter with vegan butter, cream cheese with vegan cream cheese, whipping cream with coconut cream, and Greek yogurt with vegan yogurt.
- Keto Adjustment: Not easily keto-friendly due to high sugar content (~25–35g net carbs per serving); consider a keto cheesecake recipe with low-carb cookies and sugar-free sweetener.
- Flavor Twist: Add ½ tsp cinnamon to the filling or top with chocolate drizzle for variety
Instructions
Step 1: Prepare the Crust
- Line a 12-cup muffin pan with parchment muffin liners.
- Place 165 g Biscoff cookies in a zip-top bag and crush with a rolling pin until fine (or use a food processor).
- Transfer crumbs to a medium bowl, add 80 g melted unsalted butter, and stir until the mixture resembles wet sand.
- Add a heaping tablespoon of crumb mixture to each muffin liner. Press into a flat, even layer using a small measuring cup or rolling pin end.
- Chill the pan in the refrigerator while preparing the filling.
Tip: Crush cookies finely for a smooth crust; press firmly for a sturdy base.
Step 2: Make the Cheesecake Filling
- In a medium mixing bowl, beat 200 g cold whipping cream with an electric hand mixer on low-medium speed until stiff peaks form (3–
5 minutes). Set aside. 2. In a large mixing bowl, combine 500 g softened cream cheese, 100 g Greek yogurt, and 100 g powdered sugar. Beat with the hand mixer on low-medium speed until smooth and creamy. 3. Warm 100 g Biscoff spread (stove or microwave in 10-second intervals) until runny, then add to the cream cheese mixture and mix until fully combined. 4. Gently fold the whipped cream into the cream cheese mixture with a spatula until no streaks remain, being careful not to deflate the cream.
Tip: Ensure cream cheese is at room temperature for smooth blending; fold whipped cream gently to keep the filling airy.
Step 3: Assemble the Cheesecakes
- Using an ice cream scooper or spoon, add about 6 tablespoons of cheesecake mixture to each muffin liner on top of the crust.
- Smooth the top with the back of a spoon, pressing gently to fill the edges.
- Cover the pan with plastic wrap and chill in the refrigerator for at least 12 hours (overnight preferred) to set firmly.
Tip: Scoop evenly for uniform cheesecakes; chill thoroughly for a firm texture.
Step 4: Prepare the Toppings
- In a medium mixing bowl, beat 200 g cold whipping cream, 20 g powdered sugar, and ½ tsp vanilla extract with an electric hand mixer on low-medium speed until stiff peaks form.
- Transfer the whipped cream to a piping bag with a piping tip of your choice.
- Warm 100 g Biscoff spread (stove or microwave in 10-second intervals) until runny.
Tip: Whip cream just before serving for the freshest texture; warm Biscoff spread gradually to avoid burning.
Step 5: Decorate and Serve
- Remove cheesecakes from the muffin liners and place on a wire rack or serving dish (keep liners on for convenience if preferred).
- Spoon about 1 tablespoon of runny Biscoff spread onto each cheesecake and spread with the back of a spoon, letting excess drip over the sides.
- Pipe swirls of whipped cream on top of each cheesecake.
- Garnish with a whole Biscoff cookie or sprinkle with Biscoff crumbs.
- Serve immediately or refrigerate until ready to serve.
Tip: Work quickly with Biscoff spread to maintain its runny texture; chill decorated cheesecakes briefly if not serving immediately.
FAQs
1. Can I use a different cookie for the crust?
Yes! Use gluten-free Biscoff, graham crackers, or digestive biscuits for similar texture.
2. Is this dish keto-friendly?
No, with Biscoff cookies and sugar, it’s high-carb (~25–35g net carbs per serving). For keto, use a keto cheesecake recipe with low-carb cookies and sugar-free sweetener.
3. Can I make it vegan?
Yes! Use vegan Biscoff cookies, vegan butter, vegan cream cheese, coconut cream, and vegan yogurt.
4. Why is my filling lumpy?
- Ensure cream cheese is softened to room temperature.
- Beat cream cheese mixture until very smooth before adding Biscoff spread.
- Fold whipped cream gently to avoid curdling.
5. Can I make this ahead?
Yes! Prepare and chill up to 2 days ahead; add toppings just before serving.
6. How long do they last?
Cheesecakes last in the fridge for up to 5 days, covered tightly.
7. Can I make them in a different pan?
Yes! Use a 9-inch round pan for a single cheesecake or mini ramekins for individual servings; adjust crust and filling amounts.
8. What’s the best way to serve it?
Serve cold on a dessert tray, paired with fresh berries or a coffee, garnished with Biscoff crumbs or a cookie.