Mini Biscoff Cheesecakes

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Mini Biscoff Cheesecakes

There’s just something magical about Biscoff. That rich, caramelized flavor tucked into a buttery cookie makes it irresistible—and when you pair it with cheesecake? Well, let’s just say these Mini Biscoff Cheesecakes disappear from our fridge faster than I can make them. I first whipped up a batch on a whim during a cozy Sunday afternoon when the kids were napping and I needed a sweet project just for me. The result? A creamy, dreamy treat that instantly won over my entire household. My husband, who usually “isn’t a dessert guy,” ate two in one sitting, and my little ones keep asking when I’ll make them again.

What I love most is how easy these are to make—no baking required, no complicated techniques. Just a few simple ingredients, a muffin tin, and about 20 minutes of hands-on time. They’re the perfect blend of indulgent and approachable, which, let’s be honest, is exactly what we need when juggling nap schedules, school pickups, and meal prep. The Biscoff cookie crust is sturdy and flavorful, the cheesecake filling is light yet luscious, and the drizzle of melted Biscoff spread on top is the cherry on top (or should I say, the cookie on top?).

Whether you’re making a batch for a girls’ night in, a family gathering, or a quiet treat just for you, these little cheesecakes are guaranteed to bring joy—bite after creamy bite.

Questions I Often Get Asked About This Recipe

Can I make these ahead of time?
Absolutely! They keep well in the fridge for up to 4 days, and the flavor gets even better after a day of chilling.

Do I need to bake the crust?
Nope! This is a completely no-bake recipe. Just press the crust firmly into your muffin liners and chill.

Can I freeze these cheesecakes?
Yes! Freeze them without the cookie on top for up to 2 months. Thaw in the fridge before serving and add the topping fresh.

Can I use another type of cookie?
Sure—graham crackers or digestive biscuits work, but you’ll miss out on that signature Biscoff flavor!

Is there a dairy-free version?
You can swap out the cream cheese and whipped cream for dairy-free alternatives, though texture and flavor may vary slightly.

What You Need to Make Mini Biscoff Cheesecakes

Ingredients:

200g (about 14) Biscoff cookies – for the crust

75g (5 tbsp) unsalted butter, melted

300g (10.5 oz) cream cheese, room temperature

100g (1/2 cup) Biscoff spread (plus extra for drizzling)

75g (1/3 cup) powdered sugar

200ml (3/4 cup + 2 tbsp) whipping cream, cold

6 Biscoff cookies – halved, for topping

Tools You’ll Need:

Muffin tin

Paper cupcake liners

Electric hand mixer or stand mixer

Spatula and mixing bowls

Food processor or rolling pin & zip-top bag (for crushing cookies)

How to Make Mini Biscoff Cheesecakes

Prepare the Crust:
Crush the Biscoff cookies into fine crumbs using a food processor or by hand. Mix with melted butter until combined. Spoon the mixture into lined muffin tins (about 1.5 tbsp per liner) and press down firmly. Chill in the fridge while you prep the filling.

Make the Cheesecake Filling:
In a mixing bowl, beat cream cheese until smooth. Add Biscoff spread and powdered sugar, mixing until creamy. In a separate bowl, whip the cream until soft peaks form, then gently fold it into the Biscoff cream cheese mixture.

Assemble:
Spoon or pipe the filling on top of the chilled crusts. Smooth the tops with a spatula.

Chill:
Refrigerate for at least 4 hours (or overnight) until firm.

Top and Serve:
Drizzle with slightly melted Biscoff spread and finish with a halved cookie. Serve cold and enjoy every bite!

Tips for Making the Best Mini Biscoff Cheesecakes

Use cold whipping cream for the best texture—it whips up faster and holds its shape better.

Don’t skip the chilling time. It helps the cheesecakes set and makes the texture super creamy.

Warm the Biscoff spread slightly before drizzling—10 seconds in the microwave does the trick.

Want to pipe the filling? Use a large round piping tip for a bakery-style finish.

Lactose-free options like plant-based cream cheese and coconut cream can work in a pinch, though flavor may differ.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “These were a hit at our Sunday brunch! Super easy and looked so fancy. I’ll definitely make them again.”

⭐️⭐️⭐️⭐️ “Really tasty, but I found them a bit rich for my taste. Next time I might cut back slightly on the Biscoff spread.”

⭐️⭐️⭐️⭐️⭐️ “Perfect for entertaining! I made a batch for my book club and everyone asked for the recipe. Total crowd-pleaser!”

⭐️⭐️⭐️⭐️⭐️ “Made these with my daughter on a rainy day—such a fun bonding activity and delicious result!”

⭐️⭐️⭐️⭐️ “They turned out great but my crust was a bit crumbly. I might try adding a tiny bit more butter next time.”

Printable Recipe

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