Go Back
–+ servings
No Bake Mini Biscoff Cheesecakes

Indulge in No Bake Mini Biscoff Cheesecakes Bliss

These No Bake Mini Biscoff Cheesecakes are a delightful dessert combining the crunch of Biscoff cookies with a creamy filling, perfect for quick indulgence.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 20 cookies Biscoff Provides the crunchy base and signature caramelized flavor.
  • 4 tablespoons Unsalted Butter Melt before mixing with crumbs.
For the Cheesecake Filling
  • 8 ounces Cream Cheese Ensure it’s softened for easy mixing.
  • 1/2 cup Powdered Sugar Adds smooth sweetness.
  • 1 teaspoon Vanilla Extract For enhanced flavor.
  • 1 cup Heavy Whipping Cream Whipped to add lightness.
  • 1/4 cup Biscoff Spread Enriches the cheesecake flavor.
For the Topping
  • 6 cookies Extra Biscoff Provides a crunchy garnish.
  • 1 cup Whipped Cream Can be homemade or store-bought.

Equipment

  • Mixing Bowl
  • electric mixer
  • Hand Mixer
  • spatula
  • ramekins
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Finely crush about 20 Biscoff cookies into a bowl until they resemble sand. Melt 4 tablespoons of unsalted butter and pour it over the cookie crumbs. Mix until coated.
    No Bake Mini Biscoff Cheesecakes
  2. Divide the crust mixture into 6 small serving cups and press it into the bottoms.
    No Bake Mini Biscoff Cheesecakes
  3. Beat 8 ounces of softened cream cheese until smooth. Gradually add 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract, mixing until fully combined.
    No Bake Mini Biscoff Cheesecakes
  4. In a separate bowl, whip 1 cup of heavy whipping cream until stiff peaks form.
    No Bake Mini Biscoff Cheesecakes
  5. Gently fold the whipped cream into the cheesecake mixture in increments.
    No Bake Mini Biscoff Cheesecakes
  6. Warm 1/4 cup of Biscoff spread and fold it into the cream cheese mixture.
    No Bake Mini Biscoff Cheesecakes
  7. Spoon the cheesecake filling into each chilled crust, smoothing the tops.
    No Bake Mini Biscoff Cheesecakes
  8. Cover the filled cups and refrigerate for at least 4 hours or overnight.
    No Bake Mini Biscoff Cheesecakes
  9. Top each cheesecake with whipped cream and a Biscoff cookie before serving.
    No Bake Mini Biscoff Cheesecakes

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 25gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For best results, ensure cream cheese is at room temperature and avoid overwhipping the cream. Chill overnight for optimal texture.

Tried this recipe?

Let us know how it was!