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A professional flat lay of No-Bake Mini Biscoff Cheesecakes showcasing the pale tan filling and golden crumb garnish.

No-Bake Mini Biscoff Cheesecakes: The Ultimate Easy Dessert

Creamy, decadent No-Bake Mini Biscoff Cheesecakes featuring a crunchy cookie crust, spiced cookie butter filling, and a glossy drizzle. Perfect for parties and Pinterest-ready in minutes!
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 cheesecakes
Course: Desserts, Snacks
Cuisine: American, Belgian-inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe Ingredients
  • 25 cookies Lotus Biscoff Biscuits Approx. 200g
  • 1/4 cup Unsalted Butter 56g, melted
  • 16 oz Cream Cheese 450g, softened
  • 1 cup Biscoff Spread 250g, divided
  • 1/2 cup Powdered Sugar 60g
  • 1 tsp Vanilla Extract 5ml
  • 1 cup Heavy Whipping Cream 240ml, cold

Equipment

  • 1 Muffin Tin 12-count
  • 12 White Paper Liners Fluted style
  • 1 Hand Mixer Or stand mixer

Method
 

Prepare the Crust
  1. Pulse cookies into fine crumbs. Mix with melted butter until the texture resembles dark golden-brown wet sand.
  2. Press 1.5 tablespoons of crumbs into each white paper liner. Compress firmly with a spoon. Chill.
Make the Filling
  1. Beat softened cream cheese and 3/4 cup Biscoff spread until smooth and pale tan. Mix in powdered sugar and vanilla.
  2. In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the Biscoff mixture.
  3. Fill liners with the mixture and refrigerate for 4-6 hours until set.
Decorate
  1. Melt remaining Biscoff spread and create a glossy swirl on each cheesecake top.
  2. Top with a vertical Biscoff cookie half and a fine sprinkle of extra crumbs.

Notes

Ensure cream cheese is room temp to avoid lumps.
Chill for at least 4 hours for a clean set.