Go Back

No-Bake Mini Biscoff Cheesecakes

Creamy, airy mini cheesecakes with a spiced Biscoff cookie crust and a luscious cookie butter drip topping. No oven required!
Print Recipe
Prep Time 30 minutes
Chilling Time 6 minutes
Total Time 6 hours 30 minutes
Servings: 12 cheesecakes
Course: Dessert, Snack
Cuisine: American, European
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups Biscoff cookie crumbs about 20 cookies
  • 5 tbsp unsalted butter melted
Cheesecake Filling
  • 16 oz cream cheese room temperature
  • 1 cup Biscoff spread smooth
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream cold
Topping
  • 0.5 cup Biscoff spread melted
  • 1 cup whipped cream for garnish
  • 6 Biscoff cookies halved or crumbled

Equipment

  • Muffin Tin
  • Cupcake liners
  • Electric mixer
  • Food processor

Method
 

  1. Mix crushed cookies and melted butter. Press into lined muffin tin cups. Freeze for 10 minutes.
  2. Whip heavy cream to stiff peaks in a medium bowl. Set aside.
  3. In a large bowl, beat softened cream cheese, Biscoff spread, powdered sugar, and vanilla until smooth.
  4. Gently fold the whipped cream into the cheese mixture until combined and airy.
  5. Spoon filling over the crusts. Smooth tops and refrigerate for at least 6 hours to set.
  6. Before serving, melt extra Biscoff spread and spoon over the tops, letting it drip down the sides.
  7. Garnish with whipped cream and a cookie piece.

Notes

Do not skip the chilling time, or the cheesecakes will collapse when removed from the liners.