No Bake Mini Biscoff Cheesecakes
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These easy to make and indulgent individual serving no bake biscoff cheesecakes are made with a buttery and crunchy Biscoff cookie base, a rich, smooth and creamy Biscoff cheesecake filling and a drizzle of melted Biscoff spread on top.
Each bite is filled with notes of cinnamon and a rich caramelized flavor from the cookie butter. I like to top each mini cheesecake with whipped cream, a Biscoff cookie and some crushed up Biscoff cookies from added texture and just because it looks so pretty!
And if you love these, you’ll also love my Mini Cheesecake Bites (vanilla bean), my Lemon Cheesecake Bars, and my Chocolate Chip Cookie Cheesecake Bars.
These no bake biscoff cheesecakes have an elegant presentation making them perfect for special occasions. But they are also so easy to make for any time you’re craving a sweet treat!
Why this recipe works
- No baking required and no water bath required, yay!
- Can be made using this mini cheesecake pan, or a regular 12 count muffin tin.
- Easily made the day before you need them, making prep for your party or occasion totally seamless!
- Just a bit of sour cream helps with the airy, soft cheesecake texture.
- The individual size makes them convenient for parties or to include on a dessert table.
Ingredient Notes
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Biscoff Cookies: You’ll need one 8.8 oz. package for the crust, plus any extract for garnishing.
- Butter: Melted butter prevents the crust from falling apart. It moistens every crumb to make the perfect crust. You can use salted or unsalted, whatever you prefer.
- Biscoff Spread/Cookie Butter: I love the Lotus Creamy Biscoff Cookie Butter. It has notes of cinnamon, ginger, allspice, and cloves and it just totally YUMMY!
- Salt: used to balance out the sweetness in the cheesecake filling.
- Cream cheese: be sure it’s softened to room temperature and always use full-fat cream cheese for the best texture of your cream cheese filling.
- Sour cream: Full fat recommended. I love adding in a bit of sour cream to help with the airy, soft texture.
- Heavy cream: the heavy cream is whipped and folded into the cream cheese mixture to lighten the texture of the filling. Make sure the heavy cream is cold before whipping it, I take it straight from my fridge/don’t let it sit out too long before whipping.
- Powdered sugar: I like using this over granulated sugar for the cheesecake filling because powdered sugar (confectioners’ sugar) dissolves easily and contributes to a smoother texture.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card
- Blitz the cookies in a food processor with melted butter.
- Press into pan and freeze while you make the cheesecake filling.
- Beat the heavy cream in a mixing bowl.
- Then beat remaining cheesecake filling ingredients.
- Fold in the cream.
- Pipe the filling on top of the crust.
- Freeze 6 hours or overnight.
- Top with melted Biscoff cookie butter, whipped cream, etc.
Expert Tips
- Use Room Temperature Ingredients: Ensure that your cream cheese is softened to room temperature before mixing. This creates a smooth and creamy filling without lumps.
- Whip the Cream to Stiff Peaks: Whip the heavy cream separately until stiff peaks form before folding it into the cream cheese mixture. This helps to lighten the texture of the filling and create a fluffy cheesecake.
- Chill the Cheesecake Thoroughly: Refrigerate the cheesecake for at least 6 hours, or preferably overnight, to allow it to set properly. This ensures a firm and creamy texture.
- Grease the Pan or Use Parchment Paper: To easily remove the cheesecake from the pan, either grease the sides non stick spray, butter or you line the bottom with parchment paper before adding the crust and filling.
- Decorate Before Serving: Add any desired toppings or garnishes just before serving to keep them visually appealing!
FAQ
Can I freeze them?
Yes, wrap them individually and place in a freezer safe container. Once you are ready to serve them, thaw the cheesecake bites in the refrigerator overnight, then once thawed you can decorate the tops however you’d like.
How long will they last in the freezer?
Up to 3 months.
How long do I need to chill mini cheesecakes?
I always say at least 6 hours or usually overnight for best results.
Can I use a regular muffin pan?
Yes, you can use a regular 12 count muffin pan with cupcake liners for easy removal.
Storage
- Store in the fridge in an air tight container for up to 4 days.
- Freeze for up to 3 months
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No Bake Mini Biscoff Cheesecakes
Ingredients
Crust
- 1 (8.8 oz, 250g) package Biscoff cookies
- 1/2 cup melted butter, unsalted
Filling
- 1 cup heavy cream, cold
- 3 (8 oz. blocks) full-fat cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 cup creamy Biscoff cookie butter
- 1/3 cup sour cream, room temperature
- 2 tsp. pure vanilla extract
- pinch of salt
Topping
- 1/2 cup creamy Biscoff cookie butter
- additioal Biscoff cookies for garnish/whole or crushed
- whipped cream
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Blitz the biscoff cookies in a food processor until finely ground. Stream in the melted butter until combined. Mixture will be sandy but should be able to come together when pressed together.1 (8.8 oz, 250g) package Biscoff cookies, 1/2 cup melted butter, unsalted
- Spray 2 mini cheesecake pans with non stick spray (or 2, 12 count muffin pans with cupcake liners), then press crumbs into pans. ~1 tbsp. in each. Freeze or refrigerate while you make the filling.
- Beat the cold heavy cream with a hand mixer in a medium sized chilled mixing bowl, or in a stand mixer fitted with the whisk attachment, until stiff peaks form, ~2 minutes. Careful not to over beat. Place in the fridge while you prepare the rest of the cheesecake filling.1 cup heavy cream, cold
- In another medium-large mixing bowl, beat the cream cheese, powdered sugar, biscoff cookie butter, sour cream, vanilla and salt until smooth and fully combined.3 (8 oz. blocks) full-fat cream cheese, softened to room temperature, 1 cup powdered sugar, 1 cup creamy Biscoff cookie butter, 1/3 cup sour cream, room temperature, 2 tsp. pure vanilla extract, pinch of salt
- Fold the whipped cream in, gently using a rubber spatula until no white streaks remain.
- Spoon the filling into a piping bag fitted with a round 1A tip and pipe the filling onto the chilled crust. Smooth the tops out in an even layer.
- Refrigerate for 6 hours or overnight. (You can loosely cover)
- Melt the biscoff spread in the microwave, about 20-30 seconds until melty. Spread on tops of cheesecakes (it can drip down the sides) and then place back in the fridge until set. About 15-20 minutes.1/2 cup creamy Biscoff cookie butter
- Garnish with any other desired toppings (can stick a piece of biscoff cookie on top at a cute angle, crumbled biscoff cookie, whipped cream, etc.) Serve and ENJOY!additioal Biscoff cookies for garnish/whole or crushed, whipped cream
Video
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
I just finished making these and after putting the filling in the cups, I forgot the sour cream!!!! Will they still be ok? I’m so bummed and pray they will be ok to serve for a party of 70 people!!
Should I toss these and start over?? They smell delicious and tasted the filling which is so good.
They will be ok!! I can’t wait to hear what you think!! 🙂
I made these for my husband birthday and it was amazing! I didn’t let them set for long enough so they weren’t as firm but the flavor was phenomenal! Thank you for this recipe. 🙂 will make again for my birthday.
I just made these and there is so much filling left over! I had a feeling when I saw the amount of cream cheese that it was way to much but I following your recipe anyway. The crumb crust was perfect for a 24 mini cupcake pan. I think the filling could have been cut by a third or at least half. Such a shame to toss all the leftover filling. The recipe is tasty and easy to make.
Oh no! I’m so sorry. Did you use a cupcake pan or the mini cheesecake pans? You have to fill them up generously. I tested this recipe multiple time with both pans and I used up all my filling each time, making sure I filled plenty in each cavity! So sorry you had to waste ingredients:/ but thank you for visiting my site, making them and leaving a review!
These were a HIT! My husband isn’t a huge sweets fan, but I showed him the reel of how to make these and he said I could make them for his birthday dessert. They did not disappoint. It was my first time making cheesecake so I was nervous but thanks to all the features on the website I knew what to do for every step. THANK YOU!
I am so glad they were a hit and easy to make!! thank you 🙂
Easy and delicious cheesecake!
thank you sooo much! 🙂