Name: Mini Biscoff Cheesecakes
Prep time: 30 min
Total time: 180 min
Ingredients: 1.5 cups Biscoff cookies, finely crushed (These cookies provide a rich, caramel-like flavor.); 0.5 cups unsalted butter, melted (Unsalted for better control over flavor.); 16 oz cream cheese, softened (Ensure it's at room temperature for smooth texture.); 0.5 cups sugar (Brown sugar can be substituted for richer flavor.); 1 tsp vanilla extract (Use pure for best flavor.); 1 cup heavy whipping cream (Whip until stiff peaks form for airy texture.); 0.25 cups Biscoff spread (For additional flavor, can substitute with peanut butter or Nutella.); to taste whipped cream (optional) (For topping.); to taste crushed Biscoff cookies for garnish (Adds crunch and visual appeal.); to taste caramel sauce (optional) (For drizzling over cheesecakes.)

This delicious Mini Biscoff Cheesecakes recipe comes together in about 30 minutes and is no-bake for a quick and easy dessert that your family will love! You can easily switch up the flavors by using different types of cookies or toppings, which makes it a great option for using up those odds and ends from your pantry. Perfect for any occasion and so simple, you’re going to want to make this again and again!

Ingredients You’ll Need

1.5 cups Biscoff cookies, finely crushed
0.5 cups unsalted butter, melted
16 oz cream cheese, softened
0.5 cups sugar
1 tsp vanilla extract
1 cup heavy whipping cream
0.25 cups Biscoff spread
To taste: Whipped cream (optional)
To taste: Crushed Biscoff cookies for garnish
To taste: Caramel sauce (optional)

Let’s Get Cooking!

How to Make Mini Biscoff Cheesecakes

Prepare the Crust (5 minutes):
- In a mixing bowl, combine the finely crushed Biscoff cookies and melted butter. Stir until everything is evenly mixed, and the crust resembles wet sand.
- Take spoonfuls of this mixture and press it into the bottoms of your cupcake liners or mini cheesecake pans, whichever you fancy, until it’s nice and packed in there.
Chill the Crust (10 minutes):
- Place your crusts in the refrigerator for about 10 minutes. This helps them firm up so they don’t crumble when you put the cream on top.
Make the Cheesecake Filling (10 minutes):
- Grab a mixing bowl and combine your softened cream cheese, sugar, and vanilla extract. Use an electric mixer to beat it until smooth and creamy, you want it to be super silky.
- In a separate bowl, whip your heavy whipping cream until stiff peaks form. Gently fold this into the cream cheese mixture until it’s all combined, be careful not to deflate that beautiful airiness!
Fill the Cups (5 minutes):
- Spoon your cheesecake filling over the chilled crusts, dividing it evenly. Give it a gentle tap on the counter to get rid of any air bubbles trust me, your cheesecakes will thank you!
Chill and Set (2-3 hours):
- Pop those cheesecakes in the fridge for at least 2 hours, or until they are firm and set. If you’re super hungry, just let them chill until they are somewhat firm, but I promise you, waiting is worth it!
Garnish and Serve (5 minutes):
- Before serving, top with a dollop of whipped cream, a sprinkle of crushed Biscoff cookies, and a drizzle of caramel sauce for that wow factor. You’ll want to take a million pictures of these before they disappear!

Why I Adore This Recipe

These Mini Biscoff Cheesecakes are my go-to recipe for when I want something super flavorful and indulgent without all the fuss of baking. I’m a real sucker for desserts that don’t require an oven, especially with how hot it is in the summer! Everyone in my family gets excited when I whip these up; they practically vanish in seconds! The best part is that they are so flexible, you can customize them any way you want. So if you need something to stock in the fridge for those unexpected guests, you’ve got to give this a try!

If you loved this recipe, be sure to check out my Chai Spiced Cheesecake Bars, my Pumpkin Spice Macarons, or my Strawberry Mousse with Strawberry Sauce!

Why This Recipe Works

Quick & Easy

Goes from ingredients to delicious in under 30 minutes! Plus, there’s no baking involved, so it’s perfect for busy weeknights or last-minute gatherings.

Customizable

Switch it up! You can use whatever ingredients you have on hand different types of cookies, various nut butters or even fruits. This recipe is loaded with versatility.

No-Bake Goodness

You don’t even need an oven. Just whip, chill, and enjoy! That means minimal fuss and clean-up, which I love especially when my kiddos are asking for dessert!

Crowd-Pleaser

This dessert is light, rich, and so full of flavor that the whole family will adore it. It’s always a hit at potlucks and parties!

Perfect for Meal Prep

Make ’em ahead of time! These cheesecakes actually taste better if they sit a little while in the fridge, allowing all those amazing flavors to meld together.

Serving Suggestions

You can serve these Mini Biscoff Cheesecakes with a hot cup of coffee or a cold glass of milk. They’re perfect for dessert after a nice family dinner, too!

Storage

These little bites of heaven will keep well for about 5 days in the fridge. Just make sure they’re covered to keep them fresh.

Reheating Instructions

There’s really no need to reheat these babies, they’re best served chilled!

Freezer Friendly?

Yes! Absolutely. You can freeze them for up to a month. Just make sure they’re in an airtight container, and let them thaw in the fridge overnight before you dig in.

And there it is, the recipe for super simple, crowd-pleasing Mini Biscoff Cheesecakes! Perfect for sharing or just treating yourself… which, let’s be honest, we all deserve now and then! Happy baking (or, you know, no-baking) my friends! Enjoy! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!