These irresistible no-bake Mini Biscoff Cheesecakes are the perfect treat for any Biscoff lover! Featuring a buttery Lotus biscuit base, creamy Biscoff-infused filling, and topped with melted Biscoff spread and cookies – these mini delights deliver maximum flavor with minimum effort. Ready in just minutes (plus chilling time), they’re ideal for gatherings, celebrations, or anytime you need a quick dessert fix!
I’ve always been a huge fan of Biscoff cookies – that distinctive caramelized spice flavor is simply irresistible! After experimenting with various Biscoff desserts, I created these mini cheesecakes that pack all that wonderful flavor into perfect individual portions.
What makes these mini cheesecakes so special is how quick they are to prepare. With no baking required, they’re ideal for hot summer days or when you need a delicious dessert without turning on the oven. The combination of the crunchy biscuit base with the velvety smooth cheesecake filling creates a perfect textural contrast in every bite.
Why You’ll Love This Recipe
- Quick and Simple: These mini cheesecakes require no baking and can be assembled in under 30 minutes (plus chilling time).
- Perfectly Portioned: Individual servings make these ideal for entertaining or portion control.
- Biscoff Explosion: With Biscoff in the base, filling, and topping, these cheesecakes deliver maximum flavor.
- Make-Ahead Friendly: Prepare these a day in advance for stress-free entertaining.
- Customizable Toppings: While the recipe suggests melted Biscoff and cookies, you can get creative with your favorite toppings.
Ingredients You’ll Need
These Mini Biscoff Cheesecakes require surprisingly few ingredients, and you might already have most of them in your kitchen!
For the Base:
- 150g Lotus Biscuits: Finely crushed to form the perfect crispy foundation.
- 45g Unsalted Butter: Melted to bind the crushed cookies together.
For the Cheesecake Filling:
- 200ml Double Cream: Cold for the best whipping results, creating that light, airy texture.
- 400g Cream Cheese: Room temperature is crucial for a smooth, lump-free mixture.
- 100g Icing Sugar: For the perfect level of sweetness without overpowering the Biscoff flavor.
- 100g Biscoff Spread: The star ingredient that gives these cheesecakes their distinctive taste.
For the Topping:
- Additional Biscoff Spread: Melted for drizzling.
- Reserved Biscuit Crumbs: For a decorative and crunchy element.
- Lotus Biscuits: Half a cookie per cheesecake creates a beautiful presentation.
Kitchen Tools Required
- Muffin Tin: For molding the mini cheesecakes (makes 9 portions).
- Cupcake Liners: Makes removal and serving much easier.
- Mixing Bowls: You’ll need at least two – one for the base and one for the filling.
- Electric Mixer: While you could whip the cream by hand, an electric mixer makes the process much quicker.
- Spatula: For gently folding ingredients without deflating the whipped cream.
- Food Processor or Ziplock Bag: For crushing the Lotus biscuits (a rolling pin works well with the bag method).
- Piping Bag: Optional, but useful for a more professional finish when adding toppings.
How to Make Mini Biscoff Cheesecakes
Prepare the Base
- Crush the cookies: Place 150g Lotus biscuits in a food processor or sealed bag and crush until finely ground.
- Mix with butter: Combine the crushed biscuits with 45g melted unsalted butter, stirring until all crumbs are evenly coated.
- Form the bases: Line a muffin tin with cupcake liners. Divide the biscuit mixture evenly among the liners (reserve a small amount for topping if desired). Press down firmly using the back of a spoon or the bottom of a glass.
Create the Filling
- Whip the cream: In a large bowl, whip 200ml cold double cream until stiff peaks form. Set aside.
- Prepare the cheesecake mixture: In another bowl, combine 400g room temperature cream cheese, 100g icing sugar, and 100g Biscoff spread. Mix until smooth and creamy.
- Combine gently: Add the whipped cream to the cheesecake mixture and fold carefully until fully incorporated, being careful not to deflate the air in the cream.
- Fill the cases: Spoon or pipe the cheesecake mixture over the prepared bases, smoothing the tops with the back of a spoon.
Chill and Decorate
- Quick set: Place the mini cheesecakes in the freezer for 20 minutes for a quick set, or refrigerate for at least 3 hours (or overnight for best results).
- Prepare toppings: Warm additional Biscoff spread until it reaches a pourable consistency.
- Decorate: Drizzle melted Biscoff spread over each cheesecake, sprinkle with reserved biscuit crumbs, and top with half a Lotus biscuit.
Storage Instructions
Refrigerator
These Mini Biscoff Cheesecakes will stay fresh in the refrigerator for up to 4 days when stored in an airtight container. For best results, add the Biscoff cookie topping just before serving to maintain its crunch.
Freezer
You can freeze these cheesecakes for up to 1 month. Freeze them uncovered first until solid, then wrap individually in plastic wrap and store in a freezer-safe container. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I make these Mini Biscoff Cheesecakes in advance?
Absolutely! These cheesecakes are perfect for making ahead. Prepare them up to 2 days in advance and store in the refrigerator. Add the cookie decoration just before serving for the best presentation.
Can I use light cream cheese instead?
While full-fat cream cheese provides the best texture and flavor, you can use light cream cheese. However, the cheesecakes may not set as firmly, so you might need to increase the chilling time.
How can I adjust the recipe to make more or fewer cheesecakes?
This recipe makes approximately 9 mini cheesecakes. To adjust the quantity, simply scale the ingredients proportionally. For example, to make 18 cheesecakes, double all ingredients.
Can I use other cookies for the base?
Yes! While Lotus Biscoff cookies provide the signature flavor, you could substitute graham crackers, digestive biscuits, or even Oreos for a different twist.
My cheesecake mixture seems too runny. What should I do?
If your mixture seems too soft, it could be because the cream was not whipped firmly enough or the cream cheese was too warm. Refrigerate the mixture for 30 minutes before piping it onto the bases, and ensure you chill the assembled cheesecakes thoroughly.
More Cheesecake Recipes to Try
Enjoy these delightful Mini Biscoff Cheesecakes with friends and family, or keep them all to yourself – I won’t judge! If you try this recipe, please let me know how it turned out in the comments below.
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Mini Biscoff Cheesecakes
Description
Creamy no-bake mini cheesecakes loaded with Biscoff flavor, featuring a crunchy cookie base and topped with warm Biscoff spread and cookies.
Ingredients
For the Base:
- 150g Lotus Biscoff cookies, finely crushed
- 45g unsalted butter, melted
For the Cheesecake Filling:
- 200ml double cream, cold
- 400g cream cheese, room temperature
- 100g icing sugar
- 100g Biscoff spread
For the Topping:
- Extra Biscoff spread, melted for drizzling
- Reserved biscuit crumbs (optional)
- 5 Lotus Biscoff cookies, halved (for decoration)
Instructions
- Line a muffin tin with 9 cupcake liners.
- In a bowl, combine the crushed Biscoff cookies and melted butter until the mixture resembles wet sand.
- Divide the mixture evenly among the cupcake liners (about 1 heaping tablespoon each). Press down firmly using the back of a spoon or the bottom of a glass.
- Set aside while preparing the filling.
- In a large bowl, whip the cold double cream until stiff peaks form. Set aside.
- In another bowl, mix the room temperature cream cheese, icing sugar, and Biscoff spread until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated, being careful not to deflate the mixture.
- Spoon the cheesecake mixture onto the prepared bases, dividing evenly among the 9 liners. Smooth the tops with the back of a spoon.
- For quick setting: Place in the freezer for 20 minutes OR for thorough setting: Refrigerate for at least 3 hours or overnight.
- Before serving, warm some additional Biscoff spread until pourable.
- Drizzle the melted Biscoff over each cheesecake.
- Sprinkle with reserved biscuit crumbs if desired.
- Top each cheesecake with half a Lotus Biscoff cookie.
Notes
- For best results, ensure your cream cheese is at room temperature before mixing.
- Cold double cream whips better, so keep it refrigerated until ready to use.
- The recipe can be easily scaled up or down depending on how many cheesecakes you want to make.
- Add the cookie decoration just before serving to maintain its crunch.
Prep Time: 30 minutes | Chill Time: 3 hours | Total Time: 3 hours 30 minutes | Yield: 9 mini cheesecakes