There’s something so comforting about a creamy dessert that doesn’t require turning on the oven. When the craving for a sweet treat hits, these Mini No Bake Biscoff Cheesecakes come to the rescue. The rich taste of Biscoff cookies paired with a light, fluffy cheesecake filling is simply irresistible. Plus, making them is as easy as pie—well, no-bake cheesecake, that is! This recipe is perfect for gatherings, or even a little self-indulgence after a long day.
Why make this recipe
These mini cheesecakes are not just cute; they pack a punch of flavor too! The combination of the buttery Biscoff crust and the creamy filling is a match made in dessert heaven. You’ll impress your friends and family with these delightful bites, and they’ll think you spent hours baking. Spoiler alert: you didn’t! They’ll be asking you for the recipe, and you’ll get to smile as you share this little secret of simplicity.
How to make Mini No Bake Biscoff Cheesecakes
Let’s dive into the fun part—making the cheesecakes! Gather your ingredients and get comfy in your kitchen. The process is easy, and I promise you’ll enjoy every minute.
Ingredients:
- Biscoff cookies (for crust)
- Butter (melted, for crust)
- Cream cheese
- Powdered sugar
- Vanilla extract
- Heavy cream
- Biscoff spread
- Cinnamon (optional, for flavor)
Directions:
- Start by crushing the Biscoff cookies in a zip-top bag or a food processor. Mix the crumbs with melted butter until it resembles wet sand. This will be your crust!
- Press the cookie mixture firmly into the bottom of mini cups. This step is important—don’t skimp on it!
- In a mixing bowl, beat the cream cheese until it’s smooth and creamy. Gradually add the powdered sugar and vanilla extract, and keep mixing until well combined.
- Now for the fluffy part! Fold in the heavy cream gently until everything is mixed and lightweight. This is what will make your cheesecake feel airy.
- Add the Biscoff spread and, if you choose, a sprinkle of cinnamon, then mix until everything is blended beautifully.
- Spoon that luscious cheesecake filling over the crusts in your mini cups. Pop them in the fridge for at least 4 hours until they are set.
- When you’re ready to dig in, serve cold. You can top these little gems with more Biscoff spread or cookie crumbs for an extra touch of sweetness.
How to serve Mini No Bake Biscoff Cheesecakes
These cheesecakes shine on any dessert table. You can serve them as individual treats for your guests, or just keep them for yourself (no judgment here!). You might also enjoy pairing them with a cup of coffee or tea for a cozy afternoon treat. If you’re feeling extra festive, try presenting them with a side of whipped cream or fresh berries.
How to store Mini No Bake Biscoff Cheesecakes
If you manage to have leftovers (which is a big if), store the cheesecakes in an airtight container in the fridge. They will stay fresh and delicious for about 3 to 4 days. Just keep in mind that the longer they sit, the crust may soften a bit, but honestly? They’re still totally scrumptious!
Tips to make Mini No Bake Biscoff Cheesecakes
- For an even crunchier crust, add some crushed nuts or granola to the Biscoff mixture. It adds a lovely texture!
- If you’re feeling adventurous, you can swap out the Biscoff cookies for another cookie like Oreos for a different flavor profile. Try topping it with my delicious chocolate ganache for an extra treat.
- Don’t forget to taste-test the filling before you fill the cups. Adjust the sweetness to your liking by adding more powdered sugar if you prefer it sweeter.
Variation
Feel free to play around with different flavors! You can turn this recipe into pumpkin spice cheesecakes for a seasonal twist. Just add pumpkin puree and a touch of nutmeg—it’s perfect for fall! If you want more classic flavors, consider making a lemon version by adding fresh lemon juice and zest. Oh, and why not whip up some mini strawberry cheesecakes for a fruity surprise?
FAQs
Can I use regular cream cheese instead of flavored cream cheese?
Absolutely! Regular cream cheese gives you that smooth and rich base we love for cheesecakes.
How long do these last in the fridge?
These mini cheesecakes stay fresh for about 3 to 4 days in an airtight container.
Can I make these in advance for an event?
Of course! These cheesecakes are perfect for making ahead of time. Just be sure to store them properly in the fridge until you’re ready to serve.
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Mini No Bake Biscoff Cheesecakes
- Total Time: 255 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Delightful no-bake cheesecakes with a creamy filling and a buttery Biscoff crust, perfect for gatherings or a sweet indulgence.
Ingredients
- Biscoff cookies (for crust)
- Butter (melted, for crust)
- Cream cheese
- Powdered sugar
- Vanilla extract
- Heavy cream
- Biscoff spread
- Cinnamon (optional, for flavor)
Instructions
- Crush the Biscoff cookies in a zip-top bag or food processor, then mix with melted butter until it resembles wet sand.
- Press the cookie mixture firmly into the bottom of mini cups.
- Beat the cream cheese until smooth, then gradually add powdered sugar and vanilla extract, mixing until well combined.
- Gently fold in the heavy cream until mixed and airy.
- Add the Biscoff spread and a sprinkle of cinnamon, then mix until blended.
- Spoon the cheesecake filling over the crusts in mini cups and refrigerate for at least 4 hours until set.
- Serve cold, optionally topped with more Biscoff spread or cookie crumbs.
Notes
For a crunchier crust, add crushed nuts or granola. Experiment with different cookie flavors for variations.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cheesecake, no bake, dessert, Biscoff, creamy dessert
