Description

Mini Biscoff Cheesecakes are delightful no-bake treats featuring a crunchy Biscoff cookie crust topped with a creamy, fluffy Biscoff-flavored cheesecake filling. Finished with a swirl of whipped cream, a drizzle of melted Biscoff spread, and garnished with cookie crumbs and Biscoff cookie halves, these individual cheesecakes are perfect for dessert lovers craving a rich, spiced caramel flavor without turning on the oven.

Ingredients

Scale

Crust

2 cups Biscoff cookie crumbs
2 tbsp granulated sugar
6 tbsp salted butter (melted)

Cheesecake Filling

16 oz cream cheese (room temperature)
1 ¾ cup powdered sugar
1 cup Biscoff spread (cookie butter)
2 tsp vanilla extract
1 cup heavy cream

Whipped Cream

¾ cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract

Topping

¾ cup Biscoff spread (cookie butter)
2 tbsp Biscoff cookie crumbs
12 Biscoff cookies (halved)

Instructions

Prepare the crust: In a mixing bowl, stir together the Biscoff cookie crumbs, granulated sugar, and melted salted butter until combined. Use a small cookie scoop to portion about 1 tablespoon of the crumb mixture into each section of the mini cheesecake pan. Firmly press the crumbs into the bottom to form a compact crust. Set aside.
Make the cheesecake filling: In a large bowl, use an electric hand mixer to cream together the room temperature cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth and homogeneous. Gradually pour in 1 cup of heavy cream and whip on medium-high speed until the mixture thickens and becomes light and fluffy, achieving a creamy texture perfect for piping.
Fill and chill: Transfer the cheesecake mixture to a piping bag and pipe it over the prepared crusts, slightly mounding above the pan rim for a nice rounded top. Refrigerate the mini cheesecakes for 12 hours or overnight to allow them to set firmly. Once chilled, carefully remove the cheesecakes from the pan.
Prepare whipped cream topping: In a clean bowl, whip ¾ cup of heavy cream with powdered sugar and vanilla extract using an electric mixer until medium-stiff peaks form. Place the whipped cream into a piping bag fitted with a Wilton 1M tip, ready for decorating.
Assemble the cheesecakes: Warm the remaining ¾ cup Biscoff spread in the microwave for about 30 seconds until slightly melted for easier drizzling. Spoon or pipe the melted spread on top of each cheesecake. Then pipe a small swirl of whipped cream on each one. Finally, sprinkle with Biscoff cookie crumbs and top with a halved Biscoff cookie for garnish.

Notes

Ensure the cream cheese is at room temperature for smooth mixing and no lumps.
Press the crust firmly to prevent it from crumbling when serving.
Chilling overnight is essential for best texture and easy removal from the pan.
You can substitute Biscoff spread with speculoos cookie butter if unavailable.
For extra flavor, add a pinch of cinnamon or nutmeg to the crust mixture.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: Mini Biscoff Cheesecakes, No-bake cheesecake, Biscoff dessert, Cookie crust cheesecake, Individual cheesecakes