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No-Bake Mini Biscoff Cheesecakes: The Ultimate Creamy Dessert Without the Oven
Few desserts manage to feel luxurious, comforting, and effortlessly impressive all at once—but No-Bake Mini Biscoff Cheesecakes do exactly that. These bite-sized treats combine the unmistakable caramelized spice flavor of Lotus Biscoff cookies with a silky-smooth cheesecake filling, all layered into perfectly portioned mini cups. Best of all? There’s no oven required, making this recipe ideal year-round.
Whether you’re planning a dinner party, a holiday dessert table, or simply craving something indulgent without the hassle of baking, these mini Biscoff cheesecakes are guaranteed to become a go-to favorite.
Why No-Bake Mini Biscoff Cheesecakes Are So Popular
No-bake desserts have exploded in popularity—and for good reason. They’re quick, reliable, and nearly foolproof. When paired with Biscoff cookies and spread, the result is a dessert that feels bakery-worthy while remaining incredibly approachable.
Here’s what makes this recipe stand out:
- Perfect individual portions
- Rich Biscoff flavor in every layer
- No oven, no water bath, no stress
- Ideal for make-ahead entertaining
- Elegant enough for guests, easy enough for beginners
The warm, spiced caramel notes of Biscoff balance beautifully with the tang of cream cheese, creating a dessert that’s indulgent but not overly sweet.
What Is Lotus Biscoff?
Lotus Biscoff originated in Belgium and is famous for its deep caramelized flavor with subtle hints of cinnamon and spice. Made from simple ingredients, Biscoff cookies are traditionally served with coffee, but they’ve become a global dessert sensation thanks to Biscoff spread, a smooth, cookie-butter-like paste that melts beautifully and adds instant decadence to desserts.
When used in cheesecake, Biscoff delivers richness without overpowering the creamy base.
Ingredients for No-Bake Mini Biscoff Cheesecakes
Crust
- Biscoff cookies, finely crushed
- Unsalted butter, melted
Cheesecake Filling
- Full-fat cream cheese, softened
- Powdered sugar
- Vanilla extract
- Heavy whipping cream, cold
Topping
- Biscoff spread, gently warmed
- Crushed Biscoff cookies (optional garnish)
Step-by-Step Instructions
- Prepare the Crust
Crush the Biscoff cookies into fine crumbs using a food processor or rolling pin. Mix with melted butter until the texture resembles wet sand. Press firmly into the bottoms of mini cheesecake cups or jars. Chill while preparing the filling. - Whip the Cream
In a cold bowl, whip heavy cream until stiff peaks form. Set aside. - Make the Cheesecake Base
Beat softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, mixing until fully incorporated and lump-free. - Fold for Lightness
Gently fold the whipped cream into the cream cheese mixture. Use a spatula and light strokes to maintain airiness. - Assemble the Minis
Spoon or pipe the cheesecake filling over the chilled crusts. Smooth the tops gently. - Add the Biscoff Topping
Warm Biscoff spread slightly until pourable, then drizzle or spoon over each cheesecake. Swirl gently if desired. - Chill to Set
Refrigerate for at least 3–4 hours, or overnight for best texture. - Serve and Enjoy
Garnish with crushed cookies or a drizzle of extra Biscoff before serving.
Pro Tips for Perfect No-Bake Cheesecakes
- Use full-fat cream cheese for the creamiest texture
- Chill thoroughly—time is key for clean layers
- Don’t overmix once whipped cream is added
- Warm Biscoff gently—never boil it
- Use clear cups for beautiful layered presentation
Delicious Variations to Try
- Chocolate Biscoff Cheesecakes – Add melted dark chocolate to the filling
- Biscoff Banana Cheesecake Cups – Layer sliced bananas between crust and filling
- Biscoff Cheesecake Jars – Double the layers for a dramatic dessert jar
- Gluten-Free Version – Use gluten-free caramel cookies
Serving Suggestions
- Pair with espresso or cappuccino
- Serve alongside fresh berries for contrast
- Perfect for holidays, birthdays, baby showers, and potlucks
- Ideal make-ahead dessert for busy hosts
Make-Ahead & Storage
These cheesecakes store beautifully.
- Refrigerator: Up to 4 days, covered
- Freezer: Freeze without topping for up to 1 month
- Thaw overnight in the fridge before serving
Fun Fact
Biscoff spread was created after fans began spreading crushed cookies on bread at Belgian cafés. Today, it’s a global phenomenon—and cheesecake might just be its most luxurious pairing yet.
Final Thoughts
If you’re searching for a dessert that feels indulgent yet effortless, No-Bake Mini Biscoff Cheesecakes are the answer. Creamy, spiced, and perfectly portioned, they deliver maximum flavor with minimal effort. Once you make them, they’re guaranteed to become a staple in your dessert rotation.
No-Bake Mini Biscoff Cheesecakes
Creamy no-bake mini cheesecakes layered with a Biscoff cookie crust, smooth cheesecake filling, and rich Biscoff topping.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Serving cups or mini cheesecake molds
Ingredients
Crust
- 1.5 cups Biscoff cookie crumbs
- 6 tbsp unsalted butter melted
Filling
- 16 oz cream cheese softened
- 0.75 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream cold
Topping
- 0.5 cup Biscoff spread warmed
Instructions
- Mix Biscoff cookie crumbs with melted butter and press into the bottoms of mini cheesecake cups.
- Whip heavy cream until stiff peaks form and set aside.
- Beat cream cheese until smooth, then add powdered sugar and vanilla extract.
- Gently fold whipped cream into the cream cheese mixture.
- Spoon cheesecake filling over crusts and smooth tops.
- Drizzle warmed Biscoff spread over each cheesecake.
- Refrigerate for at least 3–4 hours until set.
Notes
For best results, chill overnight and garnish with crushed Biscoff cookies before serving.
