Go Back

No-Bake Mini Biscoff Cheesecakes

Creamy no-bake mini cheesecakes layered with a Biscoff cookie crust, smooth cheesecake filling, and rich Biscoff topping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Course Dessert, Snack
Cuisine American, Autumn
Servings 8 mini cheesecakes
Calories 320 kcal

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.
Keyword easy no-bake desserts, Lotus Biscoff dessert, mini Biscoff cheesecake recipe, no-bake cheesecake cups, No-Bake Mini Biscoff Cheesecakes