If you adore the rich, caramelized flavor of Biscoff cookie butter, these Mini Biscoff Cheesecakes are your dream dessert come true. Each bite-sized treat combines a buttery Biscoff cookie crust with a luxuriously creamy Biscoff-infused cheesecake, crowned with whipped cream and a drizzle of cookie butter for a truly indulgent experience.
Perfect for gatherings, celebrations, or a simple after-dinner delight, these no-bake mini cheesecakes deliver a perfect balance of sweetness and texture without any oven time. They chill overnight to set beautifully, making them an effortless yet impressive dessert.
- No-bake preparation makes it easy and quick without heating up your kitchen.
- Rich Biscoff cookie flavor from crust to filling that satisfies cookie butter lovers.
- Perfectly portioned mini cheesecakes ideal for parties or individual servings.
Ingredients
- Biscoff cookie crumbs (2 cups / 200 g): Finely crushed Biscoff cookies to create a flavorful and buttery crust base for texture and sweetness.
- Granulated sugar (2 tbsp / 24 g): Adds subtle extra sweetness and helps the crust hold together firmly.
- Salted butter, melted (6 tbsp / 84 g): Provides richness and binds the cookie crumbs into a sturdy, delicious crust.
- Cream cheese, room temperature (16 oz / 454 g): The creamy base of the cheesecake filling, adding smoothness and tang.
- Powdered sugar (1 ¾ cup / 210 g): Sweetens the filling while maintaining a smooth texture without graininess.
- Biscoff spread (cookie butter) (1 cup / 237 g): Infuses deep caramelized flavor throughout the cheesecake filling, complementing the crust.
- Vanilla extract (2 tsp): Enhances the overall flavor with warm, aromatic notes.
- Heavy cream (1 cup / 237 ml): Whipped into the filling, it makes the cheesecake light, fluffy, and creamy.
- Heavy cream for whipped topping (¾ cup / 177 ml): Whipped to medium-stiff peaks to top the cheesecakes for extra creaminess and decoration.
- Powdered sugar for whipped cream (2 tbsp / 16 g): Sweetens the whipped cream without weighing it down.
- Vanilla extract for whipped cream (½ tsp): Adds a subtle vanilla aroma and flavor to the whipped cream.
- Additional Biscoff spread (¾ cup / 177 g): Melted slightly to drizzle on top for extra cookie butter richness.
- Biscoff cookie crumbs (2 tbsp / 30 g): Sprinkled on top to add a crunchy texture contrast and decorative touch.
- Biscoff cookies, halved (12 pieces): Garnish each mini cheesecake for a visually appealing and delicious finish.
Instructions
- Make the Biscoff Cookie Crust
In a mixing bowl, thoroughly combine Biscoff cookie crumbs, granulated sugar, and melted salted butter. Press these crumbs firmly into the bottom of each cavity in your mini cheesecake pans using about one tablespoon per crust. Firm packing is essential to ensure the crust holds together after chilling, providing a crunchy base for the creamy filling.
- Prepare the Cheesecake Filling
Using an electric hand mixer or stand mixer, blend the room temperature cream cheese, powdered sugar, Biscoff spread, and vanilla extract in a large bowl until completely smooth. Next, pour in the heavy cream and whip on medium-high speed until the mixture thickens significantly and becomes airy and fluffy. This process aerates the filling, creating a light texture perfect for mini cheesecakes.
- Pipe Filling onto Crusts and Chill
Transfer the cheesecake filling into a piping bag for clean, uniform portions. Pipe generously over the pressed cookie crusts, slightly mounding above the pan edges to allow for settling. Refrigerate the mini cheesecakes for at least 12 hours or overnight to fully set; this chilling time helps the cheesecake develop its perfect creamy texture and firmness.
- Whip the Cream Topping
In a separate chilled bowl, whip together heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form. This whipped cream topping adds lightness and balances the dessert’s richness, making every bite indulgent but smooth.
- Assemble with Cookie Butter Drizzle and Garnish
Gently warm the additional Biscoff spread in the microwave for about 30 seconds until soft enough to drizzle. Spoon or pipe this melted spread over each cheesecake, then add a small swirl of whipped cream on top. Finish by sprinkling cookie crumbs and topping each with a halved Biscoff cookie for extra texture and eye appeal.
- Use room temperature cream cheese for an ultra-smooth filling without lumps.
- Press the crust firmly to avoid crumbly edges when serving.
- Chill the cheesecakes sufficiently to ensure firm, sliceable minis.
Storage Tips
Store these mini cheesecakes in an airtight container in the fridge for up to 3 days to maintain freshness. Avoid freezing as it may affect the texture and creaminess of the Biscoff filling.
Serving Suggestions
Serve chilled as a delightful party treat or dessert alongside a hot cup of coffee or tea. They also pair beautifully with a salted caramel sauce or fresh berries for added contrast.
- Chill the mixing bowl and beaters before whipping the cream for best volume and texture.
- Slightly warm the Biscoff spread when drizzling to ensure smooth, even coverage.
- Use a silicone spatula to scrape down the bowl for an even, consistent cheesecake filling.
FAQs
- Can I make these cheesecakes ahead of time?
Yes, prep and chill the mini cheesecakes up to 24 hours in advance for best flavor and texture. Keep refrigerated until serving.
- Can I substitute Biscoff spread with peanut butter?
While peanut butter can be substituted, it will alter the signature flavor. For authentic taste, Biscoff spread is recommended.
- How do I remove mini cheesecakes from the pans without damage?
Use non-stick mini cheesecake pans for easy release or gently run a small knife around the edges before removing the cheesecakes carefully.
- Is this recipe gluten-free?
Biscoff cookies contain gluten, so this recipe is not gluten-free unless you use gluten-free cookie crumbs substitute.
- Can I use a different cookie crust?
Yes, graham crackers or digestive biscuits can be used, but this will change the flavor profile away from the classic Biscoff taste.
Mini Biscoff Cheesecakes
Equipment
- 1 Stand mixer or electric hand mixer
- 2 Mini cheesecake pans Use two mini cheesecake pans for portioning
Ingredients
- 2 cups 200 g Biscoff cookie crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons 84 g salted butter, melted
- 16 oz 454 g cream cheese, room temperature
- 1 ¾ cup 210 g powdered sugar
- 1 cup 237 g Biscoff spread (cookie butter)
- 2 teaspoons vanilla extract
- 1 cup 237 ml heavy cream
- ¾ cup 177 ml heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¾ cup 177 g Biscoff spread (cookie butter), melted
- 2 tablespoons 30 g Biscoff cookie crumbs
- 12 Biscoff cookies halved
Instructions
- Combine Biscoff cookie crumbs, granulated sugar, and melted butter in a bowl and press firmly into the bottom of mini cheesecake pans to form crusts.
- In a large bowl, beat cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth using an electric mixer.
- Add heavy cream to the mixture and whip on medium-high speed until thick and fluffy.
- Pipe the cheesecake filling onto the cookie crusts, slightly above the top edge of the pans.
- Chill the cheesecakes in the refrigerator for 12 hours or overnight before removing them from the pans.
- Whip heavy cream, powdered sugar, and vanilla extract together until medium-stiff peaks form for the whipped cream topping.
- Slightly melt additional Biscoff spread in the microwave for about 30 seconds for drizzling.
- Assemble by piping or spooning melted Biscoff spread over each cheesecake, adding a swirl of whipped cream, sprinkling cookie crumbs, and topping with half a Biscoff cookie.
Notes
- Store cheesecakes in an airtight container refrigerated up to 3 days.
- Serve chilled for best texture and flavor.
- Use room temperature cream cheese for smooth filling.
