Mini Biscoff Cheesecakes

These no-bake Mini Biscoff Cheesecakes are a dream for cookie butter lovers. With a crunchy Biscoff cookie crust, a rich and creamy Biscoff cheesecake filling, and a drizzle of melted cookie butter, these bite-sized treats are irresistible.

Why You’ll Love This Recipe

• No baking required, making it a quick and easy dessert
• Packed with Biscoff flavor in every layer
• Perfect for parties, gatherings, or a sweet indulgence
• Can be made ahead for convenience

Preparation Phase and Tools to Use

Essential Tools and Equipment

• Mini cheesecake pan – Ensures a perfect size and shape. If unavailable, use a muffin tin with cupcake liners
• Electric mixer – Creates a smooth and creamy filling
• Mixing bowls – Needed for combining ingredients
• Piping bags – Helps with neat cheesecake and whipped cream application
• Wilton 1M piping tip – Creates decorative whipped cream swirls
• Microwave-safe bowl – For melting the Biscoff spread

Preparation Tips

• Use room temperature cream cheese to ensure a smooth filling
• Chill the heavy cream before whipping to help it hold its shape
• Let the cheesecakes set overnight for the best texture

Ingredients (Yield: 24 Mini Cheesecakes)

Biscoff Cookie Crust

• 2 cups Biscoff cookie crumbs
• 2 tablespoons granulated sugar
• 6 tablespoons salted butter, melted

Biscoff Cheesecake Filling

• 16 ounces cream cheese, room temperature
• 1 ¾ cups powdered sugar
• 1 cup Biscoff spread (cookie butter)
• 2 teaspoons vanilla extract
• 1 cup heavy cream

Whipped Cream

• ¾ cup heavy cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Additional Toppings

• ¾ cup Biscoff spread (cookie butter), melted
• 2 tablespoons Biscoff cookie crumbs
• 12 Biscoff cookies, halved

Step-by-Step Directions

1. Make the Biscoff Cookie Crust

1. In a mixing bowl, stir together the Biscoff cookie crumbs, granulated sugar, and melted butter until fully combined.
2. Portion about 1 tablespoon of the mixture into each cup of a mini cheesecake pan.
3. Firmly press the crumbs down to form the crust. Set aside.

2. Prepare the Cheesecake Filling

1. In a large bowl, use an electric mixer to beat the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth.
2. Pour in the heavy cream and whip the mixture on medium-high speed until thick and fluffy.

3. Assemble and Chill

1. Fill a piping bag with the cheesecake mixture and pipe it onto the prepared crusts, slightly above the top of the pan.
2. Refrigerate for at least 12 hours or overnight until fully set.
3. After chilling, carefully remove the cheesecakes from the pan.

4. Make the Whipped Cream

1. In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form.
2. Transfer to a piping bag fitted with a Wilton 1M piping tip.

5. Decorate and Serve

1. Melt the Biscoff spread in a microwave-safe bowl for about 30 seconds, then drizzle over the cheesecakes.
2. Pipe a small swirl of whipped cream on top of each cheesecake.
3. Sprinkle with Biscoff cookie crumbs and garnish each cheesecake with half of a Biscoff cookie.

Best Ways to Serve Mini Biscoff Cheesecakes

• Chilled and Fresh – Serve straight from the refrigerator for the perfect creamy texture. These cheesecakes hold their shape best when cold.
• With Extra Drizzle – Before serving, warm up additional Biscoff spread and drizzle it over each cheesecake for a glossy finish.
• Dusting of Powdered Sugar – Lightly dusting powdered sugar over the cheesecakes adds an elegant touch.
• Chocolate Garnish – Melted dark or white chocolate can be drizzled over the top for extra richness.
• Fresh Berries – A few raspberries, strawberries, or blueberries on the plate create a fresh contrast to the sweet, spiced flavors.
• Caramel or Toffee Sauce – A drizzle of caramel enhances the deep caramelized notes of Biscoff cookies.
• Crushed Nuts – Sprinkle finely chopped toasted almonds or pecans for a bit of crunch.

Common Mistakes to Avoid and How to Perfect the Recipe

Even though this is a no-bake recipe, certain mistakes can affect the texture, flavor, or overall presentation. Here are the most common issues and how to prevent them.

Using Cold Cream Cheese

Cold cream cheese does not mix well and creates lumps in the filling. Always let it sit at room temperature for about 30 minutes before beating.

Overmixing the Heavy Cream

Whipping the heavy cream too much can cause it to separate and become grainy. Stop mixing as soon as medium-stiff peaks form.

Not Allowing Enough Chill Time

The cheesecakes need at least 12 hours to firm up properly. Rushing the process will result in a soft and unstable filling.

Pressing the Crust Too Lightly or Too Firmly

If the crust is not packed down enough, it will crumble when removed from the pan. Press too firmly, and it may become dense and hard. Use gentle but firm pressure when packing the crust into the pan.

Overloading with Toppings

While extra Biscoff spread, whipped cream, and cookie crumbles make for a beautiful presentation, too much can cause the cheesecake to lose its structure. A small drizzle and a well-balanced garnish work best.

Side Dish Recommendations

Pairing these cheesecakes with complementary side dishes can create a well-rounded dessert experience. Here are eight side dish ideas.

1. Espresso or Coffee

The bitterness of coffee balances the sweet, spiced flavors of the cheesecake. Serve a shot of espresso or a strong cappuccino for the perfect pairing.

2. Vanilla Bean Ice Cream

A scoop of vanilla ice cream adds a cool contrast to the rich cookie butter filling. The combination of creamy textures enhances the dessert.

3. Dark Chocolate Bark

A few pieces of dark chocolate with nuts or sea salt offer a satisfying contrast to the sweetness of the cheesecake.

4. Fresh Fruit Platter

Serve with sliced strawberries, raspberries, and blackberries for a refreshing, tart balance to the richness.

5. Spiced Chai Latte

The warm spices in a chai latte complement the cinnamon and caramel notes of the Biscoff cookies.

6. Almond Biscotti

A crunchy almond biscotti adds texture and pairs well with a coffee or tea accompaniment.

7. Salted Caramel Sauce

A side of warm salted caramel sauce allows guests to add an extra drizzle to their cheesecakes as desired.

8. Whipped Greek Yogurt

For a lighter option, a small side of lightly sweetened Greek yogurt balances the sweetness while adding a creamy texture.

Expert Tips for the Perfect Mini Biscoff Cheesecakes

• Use high-quality ingredients – Full-fat cream cheese and fresh heavy cream ensure a rich and creamy texture.
• Chill thoroughly – Allowing the cheesecakes to set overnight gives them the best consistency.
• Adjust sweetness if needed – The Biscoff spread adds sweetness, so you can reduce the powdered sugar slightly if you prefer a more balanced flavor.
• Use a warm knife for clean cuts – If slicing before serving, run a knife under warm water, wipe it dry, and cut smoothly through the cheesecake.
• Let the Biscoff spread cool slightly before drizzling – This prevents it from melting the whipped cream or making the cheesecake too soft.

Storage and Reheating Instructions

How to Store

• Refrigerator – Store the cheesecakes in an airtight container in the refrigerator for up to three days. This keeps them fresh and firm.
• Freezer – For longer storage, place the cheesecakes on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer-safe bag. They can be stored for up to two months.

How to Thaw

• In the refrigerator – If frozen, transfer the cheesecakes to the fridge and let them thaw overnight. This ensures they maintain their creamy consistency.
• At room temperature – If you need a quicker thaw, let them sit at room temperature for 15 to 20 minutes before serving.

Can You Reheat Mini Biscoff Cheesecakes?

These cheesecakes are meant to be enjoyed cold, so reheating is not necessary. If they have been in the freezer, simply allow them to thaw before serving.

Frequently Asked Questions

Can I make these cheesecakes ahead of time?

Yes, they are perfect for making in advance. Prepare them a day before serving and keep them refrigerated until ready to enjoy.

What can I use instead of a mini cheesecake pan?

A muffin tin with cupcake liners works well. The liners make it easier to remove the cheesecakes after chilling.

Can I use a different cookie for the crust?

Yes, graham crackers or chocolate cookies can be used, but Biscoff cookies provide the best flavor match.

How do I prevent my cheesecake filling from being too soft?

Make sure to whip the heavy cream until medium-stiff peaks form and chill the cheesecakes for at least 12 hours to help them set properly.

Can I use a store-bought whipped topping instead of homemade whipped cream?

Yes, but homemade whipped cream gives a fresher taste and better texture. If using store-bought, choose a high-quality brand.

Is this recipe gluten-free?

No, because Biscoff cookies contain wheat. To make a gluten-free version, use gluten-free cookies for the crust and check that your cookie butter is gluten-free.

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the best texture. Low-fat cream cheese may result in a runnier filling.

What if my cheesecake filling is too thick?

If the mixture is too thick to pipe, add a small amount of heavy cream and mix until smooth.

Can I add chocolate to this recipe?

Yes, a drizzle of melted chocolate or chocolate shavings on top adds a delicious contrast.

Conclusion

These Mini Biscoff Cheesecakes are the perfect no-bake dessert for any occasion. With a smooth and creamy Biscoff cheesecake filling, a buttery cookie crust, and indulgent toppings, they deliver rich flavor in every bite. Whether serving them at a party or as a simple treat, they are sure to impress. By following the storage and preparation tips, you can ensure that every batch turns out perfectly.

Enjoy these cheesecakes with your favorite coffee, tea, or a drizzle of extra Biscoff spread for the ultimate dessert experience.