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Top-down view of several No-Bake Mini Biscoff Cheesecakes showing the glossy reddish-brown topping and white pleated liners.

No-Bake Mini Biscoff Cheesecakes: The Ultimate Individual Cookie Butter Treat

These No-Bake Mini Biscoff Cheesecakes feature a dark golden-brown biscuit crust, a silky pale tan cookie butter filling, and a glossy melted Biscoff topping for the perfect individual dessert experience.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 cheesecakes
Course: Desserts, Snacks
Cuisine: American, Belgian-inspired
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 250 g Biscoff biscuits approx 30 cookies
  • 5 tbsp Unsalted butter 70g, melted
  • 16 oz Full-fat cream cheese 450g, room temperature
  • 1/2 cup Smooth Biscoff spread 130g
  • 1/2 cup Confectioners' sugar 60g, sifted
  • 1 cup Heavy whipping cream 240ml, cold
  • 2/3 cup Smooth Biscoff spread 170g, melted
  • 6 biscuits Biscoff biscuits broken into fragments

Equipment

  • 1 12-count muffin tin Standard size
  • 12 White pleated paper liners
  • 1 Food Processor For crushing biscuits
  • 1 Electric Hand Mixer

Method
 

Prepare the Crust
  1. Pulse Biscoff biscuits in a food processor until they are fine crumbs. Mix with melted butter until fully combined.
  2. Press about 2 tablespoons of the mixture into the bottom of each white pleated paper liner. Use a flat-bottomed glass to compress into a thick dark golden-brown layer. Chill for 15 minutes.
Create the Filling
  1. Beat the softened cream cheese until perfectly smooth. Add 1/2 cup Biscoff spread and confectioners' sugar, beating until combined.
  2. In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the cream cheese mixture until you have a smooth, pale tan-colored matte filling.
  3. Divide the filling evenly among the liners, smoothing the tops with a spoon. Refrigerate for at least 2 hours before topping.
Final Topping and Garnish
  1. Microwave 2/3 cup Biscoff spread for 30 seconds until glossy and viscous. Spoon over each cheesecake to the edges.
  2. While the topping is still liquid, press a jagged Biscoff fragment vertically into the center. Chill for another 2-4 hours before serving.

Notes

Tip 1. Use full-fat brick cream cheese for the best stability.
Tip 2. Ensure the topping spread is warm but not hot to prevent melting the filling.