free counter with statistics Print

The Best Easy No-Bake Mini Biscoff Cheesecakes

A hand taking a beautiful Mini Biscoff Cheesecake from a dessert platter at a party.

A recipe for individual, no-bake cheesecakes bursting with Biscoff (cookie butter) flavor. The dessert starts with a simple crust made from crushed Biscoff cookies and melted butter, pressed into muffin liners. The rich and creamy filling is a blend of cream cheese, Greek yogurt, powdered sugar, and warmed Biscoff spread, all lightened with freshly whipped cream. After chilling overnight to set, these mini cheesecakes are garnished with a drizzle of more Biscoff spread, a swirl of whipped cream, and a whole Biscoff cookie.

Ingredients

Scale
  • Crust:
  • 165 g (about 20) Biscoff cookies
  • 80 g (about 5.5 tbsp) unsalted butter, melted
  • Cheesecake Filling:
  • 200 g (about 3/4 cup + 1 tbsp) whipping cream, cold
  • 500 g (two 8-oz bricks) cream cheese, softened to room temperature
  • 100 g (about 1/3 cup) Greek yogurt
  • 100 g (about 3/4 cup) powdered sugar
  • 100 g (about 1/3 cup) Biscoff spread, warmed until runny
  • Toppings:
  • 200 g (about 3/4 cup + 1 tbsp) whipping cream, cold
  • 20 g (about 2.5 tbsp) powdered sugar
  • ½ teaspoon vanilla extract
  • 100 g (about 1/3 cup) Biscoff spread, warmed until runny
  • 12 Biscoff cookies

Instructions

  1. Make the Crust:
  2. Line a 12-cup muffin pan with parchment muffin liners.
  3. Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a ziploc bag and crushing with a rolling pin.
  4. In a medium bowl, mix the cookie crumbs with the melted butter until the mixture resembles wet sand.
  5. Add a heaping tablespoon of the crumb mixture to each muffin liner and press it into a flat, even layer at the bottom. Chill the pan in the refrigerator.
  6. Make the Cheesecake Filling:
  7. In a medium bowl, whip 200g of cold whipping cream with an electric mixer until stiff peaks form. Set aside.
  8. In a large bowl, beat the softened cream cheese, Greek yogurt, and 100g of powdered sugar until very smooth and creamy.
  9. Gently warm 100g of Biscoff spread until it is runny. Add it to the cheesecake mixture and mix until thoroughly combined.
  10. Gently fold the prepared whipped cream into the cheesecake mixture with a spatula until no streaks remain. Do not overmix.
  11. Spoon the cheesecake mixture evenly into the muffin liners on top of the crusts, filling them up. Smooth the tops.
  12. Cover the pan with plastic wrap and chill in the refrigerator overnight (at least 12 hours).
  13. Decorate and Serve:
  14. For the topping, whip 200g of whipping cream with 20g of powdered sugar and the vanilla extract until stiff peaks form. Transfer to a piping bag.
  15. Carefully remove the chilled cheesecakes from their parchment liners and place them on a wire rack or serving dish.
  16. Gently warm 100g of Biscoff spread until runny. Drizzle about 1 tablespoon over the top of each mini cheesecake, letting it drip down the sides.
  17. Pipe a swirl of whipped cream on top of each cheesecake. Garnish each with a whole Biscoff cookie.
  18. Serve immediately or store in the refrigerator.

Notes

  • This is a no-bake recipe, but it requires a long chilling time (overnight) for the cheesecakes to set properly.
  • Using parchment paper muffin liners is recommended for easy removal of the cheesecakes.
  • Ensure the cream cheese is at room temperature to achieve a smooth, lump-free filling.
  • Warming the Biscoff spread makes it much easier to incorporate into the filling and to drizzle as a topping.

Nutrition

Find it online: https://cookupjoy.com/mini-biscoff-cheesecakes/