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 mini Biscoff cheesecake? and Why doesn’t mine set right?
You’ll also find internal link to other favorite cheesecake treat like my Mini Lemon Cheesecake Cupcakes.
Let’s start with the base—the Biscoff crust!
Table of Contents
Why These Mini Biscoff Cheesecakes Are a Must-Try
The Comfort of Biscoff in a Bite
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 late-night baking with my kids, desserts have always been my happy place. And nothing captures both comfort and indulgence like these cheesecakes.
I still remember my first taste of Biscoff spread—warm cinnamon, subtle caramel, and that melt-in-your-mouth texture. I knew instantly it had to become something magical. Since then, I’ve used it in cookies, bars, and especially cheesecakes.
What I love about this recipe is how elegant it looks while being incredibly simple. It’s oven-free, no-fuss, and delivers maximum flavor with minimal effort. If you enjoy no-bake desserts, you’ll also love our [Mini Cheesecake Cupcakes] and [No-Bake Lemon Cheesecake Cups].
These minis are perfect for holidays, gatherings, or late-night sweet cravings. And they store beautifully in the fridge or freezer, making them a great make-ahead dessert.
In this article, we’ll walk through how to make the crust, mix the filling, top and decorate each cheesecake, and even explore variations and FAQs to ensure success.
Building the Perfect Biscoff Crust & Creamy Filling
The Ideal Cookie Crust
The base of these cheesecakes is buttery and crunchy, made with iconic spiced Biscoff cookies. Here’s how to build it:
Ingredients:
- 22 Biscoff cookies
- ¼ cup melted unsalted butter
Pulse the cookies in a food processor until fine. Mix in melted butter until the mixture resembles wet sand. Divide the mix evenly among 12 muffin cups lined with paper liners or a removable-bottom pan. Press it down firmly using a spoon or glass.
Place the crusts in the fridge to set while you prepare the filling. This helps lock in the structure and texture.
The Creamy No-Bake Cheesecake Filling
For the filling, start with:
Ingredients:
- 12 oz full-fat cream cheese (room temp)
- 1 cup Biscoff spread
- 1 tsp vanilla extract
- 1½ cups heavy whipping cream
Using a stand mixer with a paddle attachment, beat the cream cheese until smooth. Add Biscoff spread and vanilla; mix well. Switch to the whisk attachment and slowly beat in heavy cream until the mixture thickens to soft peaks.
Spoon the filling over the crusts and smooth the tops with an offset spatula. Cover and refrigerate for at least 4 hours or overnight for best texture.
This no-bake method works wonders thanks to the fat content in cream and cream cheese—no need for eggs or gelatin. Chill and you’re golden.
We use this same overnight-chill trick for our No-Bake Lemon Cheesecake Cups, another no-fail favorite.
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.
Final Flourish & Serving Tips
To finish, snap 6 min 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.
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 Lemon 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 Mini Biscoff Cheesecakes is how beautifully they store and hold up over time. After assembling, place the cheesecakes in an airtight container and refrigerate for up to 2 days to maintain their fresh, creamy texture. If you’re planning even further ahead, you can freeze the undecorated cheesecakes for up to 1 month. Simply wrap each one individually in plastic wrap or parchment and store in a freezer-safe container.
When you’re ready to enjoy, thaw the mini cheesecakes in the fridge for a few hours until soft and chilled. For the best flavor and presentation, be sure to decorate—add the whipped cream, drizzle of Biscoff spread, and cookie garnish—just before serving. This ensures the whipped topping stays fluffy, the drizzle silky, and the cookie pieces crunchy rather than soggy. Whether for make-ahead entertaining or personal indulgence, these store-and-serve-friendly treats are as practical as they are delicious
Mini Biscoff Cheesecake
Ingredients
Equipment
Method
- Crush Biscoff cookies in a food processor, then mix with melted butter until sandy.
- Press crust into 12-hole pan or lined muffin tin. Chill in the fridge.
- Beat cream cheese until smooth. Add Biscoff spread and vanilla extract; mix well.
- Whisk in heavy cream until thick and mousse-like.
- Spoon filling onto crusts, smooth tops, and chill for 4+ hours or overnight.
- Whip cream and powdered sugar until soft peaks. Transfer to piping bag.
- Warm Biscoff spread and drizzle over chilled cheesecakes.
- Pipe whipped cream, sprinkle crushed cookies, and garnish with halved cookies.
Nutrition
Notes
From your stove to our hearts
share your delicious take!Frequently Asked Questions (FAQs)
How to make easy mini Biscoff cheesecake?
Use crushed Biscoff cookies for the crust and mix cream cheese, Biscoff spread, and whipped cream for the filling. Chill to set.
What is the flavor of Biscoff?
It’s sweet with caramel and warm spices like cinnamon—similar to spiced cookies or gingerbread.
Why does my mini Biscoff cheesecake not set?
It needs full-fat cream cheese and well-whipped heavy cream. Also, chill for at least 4–6 hours.
How to make a mini Biscoff cheesecake?
Layer Biscoff crust and filling in cupcake tins, chill, then top with whipped cream and cookie butter drizzle.
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 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.