Mini Biscoff Cheesecake: 5 Irresistible Reasons to Try It

If you’ve ever craved a dessert that feels like a hug in cheesecake form, these Mini Biscoff Cheesecakes are exactly what your sweet tooth dreams of. They’re creamy, spicy-sweet, and irresistibly smooth—all in a no-bake, single-serving bite.

Hi there! I’m Emma, the heart and soul behind eastmealstodo.com. From early memories in my grandma’s kitchen to today’s late-night baking adventures with my kids, desserts have always been my happy place. And nothing captures both comfort and indulgence like these mini Biscoff cheesecakes.

I still remember the first time I tasted Biscoff spread—warm cinnamon, subtle caramel, and a melt-in-your-mouth texture that practically begged to become something magical. For more about the origins of cookie butter, check out this history of speculoos spread from TasteAtlas. Since then, I’ve been using it in cookies, bars, and especially cheesecakes.

I love how this dessert feels elegant enough for guests but doesn’t require turning on the oven. It’s creamy, rich, and ready in no time—just chill, set, and serve. If you enjoy no-fuss desserts with big flavor, these no-bake cookie bars are another crowd favorite simple, chewy, and perfect for busy days when your oven deserves a break

In this recipe, we’re diving into everything: how to build the perfect Biscoff crust, the secret to a mousse-like cheesecake texture, and why heavy cream is non-negotiable. Plus, I’ll answer top questions like: How to make easy Biscoff cheesecake? and Why doesn’t mine set right?

You’ll also find internal links to other favorite cheesecake treats like my Mini Cheesecake Cupcakes and festive Gingerbread Cheesecake to add more joy to your baking rotation.

Let’s start with the base—the Biscoff crust!

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Biscoff Cheesecake Crust & Filling

The Perfect Biscoff Crust for Cheesecake

The base of a great cheesecake is its crust—and in this recipe, we use none other than classic Biscoff cookies. These spiced, caramelized biscuits add crunch and a warm flavor that perfectly complements the creamy filling. Making the crust is as simple as pulsing 22 Biscoff cookies in a food processor until finely crushed. Then, add ¼ cup of melted unsalted butter and pulse again to combine everything into a moist, sandy texture.

Once ready, divide the mixture evenly into a 12-hole removable-bottom pan. If you don’t have that type of pan, use cupcake liners inside a muffin tin. Press the crust firmly into each base using the back of a spoon or small glass. Place the pan in the fridge while you prep the filling. This chilled step helps the butter harden and sets the crust beautifully.

We also use a similar technique in our Mini Cheesecake Cupcakes, a great option if you love variety.

How to Make the Mini Biscoff Cheesecake Filling

This cheesecake filling is rich but airy, thanks to a mix of cream cheese, Biscoff spread, and whipped cream. Start by beating 12 ounces of room-temperature full-fat cream cheese in a stand mixer with a paddle attachment. Soft cream cheese ensures a smooth base without lumps.

Next, add 1 cup of Biscoff spread and 1 teaspoon of vanilla extract, mixing until fully combined. Switch to a whisk attachment, then pour in 1½ cups of heavy cream and beat until thick. This no-bake mixture sets thanks to the fat in the cream and cheese—no gelatin or eggs needed.

Scoop the mixture evenly into your prepared crusts. Smooth the tops with an offset spatula and cover tightly. Chill for at least 4 hours or overnight for best results.

We use this same overnight-chill trick for our No-Bake Lemon Cheesecake Cups, another no-fail favorite.

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Topping & Presentation

Whipped Cream and Biscoff Swirl Topping

What makes a Mini Biscoff Cheesecake truly irresistible is the triple-layered finish: whipped cream, cookie butter drizzle, and a cookie crunch. Start by whipping 1 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form. Don’t overbeat it should hold its shape without turning grainy. Transfer the whipped cream to a piping bag fitted with a star tip (like Wilton 1M) for a professional finish.

Next, warm ¾ cup of Biscoff spread in the microwave for a few seconds until pourable. This silky drizzle adds a caramelized depth that elevates the dessert’s flavor.

Once your cheesecakes are fully set, remove them from the pan. If you’ve frozen them overnight (recommended), allow them to rest in the fridge for an hour before serving for cleaner edges. Drizzle each cheesecake with warm Biscoff spread, pipe a swirl of whipped cream, and sprinkle crushed Biscoff cookies on top.

You can even try this technique with our Gingerbread Cheesecake for another layered holiday option.

Final Flourish & Serving Tips

To finish, snap 6 Biscoff cookies in half and place one piece into the top of each cheesecake as a beautiful garnish. It’s a small touch that turns your mini dessert into a bakery-worthy centerpiece.

Serve these cheesecakes chilled—they’ll soften if left at room temperature for too long. If making ahead, store undecorated cheesecakes in the fridge (up to 2 days) or freezer (up to 1 month). Decorate just before serving for the freshest taste and texture.

Whether you’re hosting a gathering or treating yourself on a quiet night, this mini dessert delivers big joy in every bite.

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Variations, Storage & FAQs

Mini Biscoff Cheesecake Variations to Try

While the classic Mini Biscoff Cheesecake is divine as-is, there are a few fun ways to switch things up. Want a little chocolate twist? Add a thin layer of melted chocolate between the crust and the filling before chilling. You could also mix crushed Biscoff cookies directly into the cheesecake batter for added texture.

For a fruity touch, top your whipped cream with a dollop of raspberry or cherry preserves. The sweet-tart flavor cuts the richness beautifully. You can even experiment with different shapes—use heart-shaped molds or small jars for gifting or events.

Love mini desserts? Check out the Mini Cheesecake Cupcakes for a baked option with endless topping choices.

Storage Tips for Make-Ahead Biscoff Cheesecakes

One of the best things about these no-bake cheesecakes is how well they store. Keep them in the refrigerator in an airtight container for up to 2 days. If you’re prepping further in advance, freeze the undecorated cheesecakes for up to 1 month. Allow them to thaw in the fridge for a few hours before serving.

Just remember: decorate only when you’re ready to serve. The whipped cream and Biscoff drizzle will stay fresher, and the cookies won’t soften from the moisture.

If you’re looking for even more no-bake ideas, these Lemon Cheesecake Cups with Blueberry Sauce are another delightful choice.

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Frequently Asked Questions (FAQs)

Conclusion

Whether you’re planning a holiday spread or simply craving something sweet and satisfying, these Mini Biscoff Cheesecakes deliver indulgence in every bite. They’re simple to make, rich in flavor, and beautifully portioned for sharing (or not!). With their spiced cookie crust, creamy no-bake filling, and irresistible toppings, they’re guaranteed to impress.

Don’t forget using full-fat cream cheese and real heavy whipping cream is essential for achieving that perfect texture. And for the best presentation, chill overnight and decorate right before serving. These minis also freeze well, so you can enjoy them anytime the craving hits.

Looking for more single-serve desserts? Try our Mini Cheesecake Cupcakes or seasonal Gingerbread Cheesecake to build your collection of crowd-favorite treats.

Now it’s your turn—whip up a batch, grab your piping bag, and create a dessert that’s as delightful to look at as it is to eat.