If you love everything creamy, buttery, and utterly irresistible, then this No-Bake Mini Biscoff Cheesecakes Recipe is about to become your new obsession. Imagine a crisp biscoff cookie crust giving way to a rich, dreamy cookie butter cheesecake filling, all topped with fluffy cookie butter whipped cream. These little delights come together in under 30 minutes and are perfect for parties, special gatherings, or simply treating yourself to a handheld sweet escape. Trust me, once you try these mini cheesecakes, they will steal the show and have everyone asking for the recipe!

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with several layers of ingredients. The bottom layer is a smooth creamy white mixture covering the base of the bowl. On top, there is a large dollop of thick, light brown spread positioned on the left side, a generous swirl of white creamy substance placed near the top right, and a small heap of brown powder sitting next to it on the right. The bowl also contains some visible vanilla-colored swirls near the bottom right and some glossy dark brown spots. Two metal beaters covered in the white creamy mixture rest inside the bowl, angled towards the bottom right. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a crucial role in creating the perfect balance of textures and flavors. From the spiced cookie crust to the velvety filling and luscious whipped cream, these simple components come together beautifully.

Biscoff cookies (8.8 oz): These form the base of your crust, delivering that signature caramelized, spiced cookie crunch.
Unsalted butter (7 Tbsp, melted): Helps bind the crust crumbs and bring richness without overpowering the delicate flavors.
Sea salt (pinch): Enhances all the flavors and balances the sweetness perfectly.
Cinnamon (¼ tsp): Adds warmth that complements the cookie butter’s deep caramel notes.
Cream cheese (2 8-oz blocks, softened): The star of the filling, lending creaminess and tang.
Sugar (½ cup): Sweetens the filling just right without making it cloying.
Vanilla extract (1½ tsp): Adds a fragrant, mellow depth to the cheesecake layer and whipped cream.
Cookie butter (⅔ cup, softened): The secret ingredient that infuses every bite with cozy, spiced cookie goodness.
Sour cream (½ cup, room temperature): Keeps the cheesecake light and smooth, preventing heaviness.
Heavy whipping cream (1 cup for filling + 1¼ cup for topping): Creates a luxuriously airy texture, both inside the cheesecake and on top.
Powdered sugar (¼ cup for filling + ¼ cup for topping): Sweetens and stabilizes the whipped cream for perfect peaks.

How to Make No-Bake Mini Biscoff Cheesecakes Recipe

Step 1: Prepare the Crust

Begin by pulsing the Biscoff cookies, cinnamon, and sea salt in a food processor until you have fine crumbs. Adding melted butter and pulsing again binds the crumbs into a slightly clumpy, buttery mix. Spoon about 1½ tablespoons of this crust mixture into each cupcake liner in your muffin tin, pressing firmly using the bottom of a cup or your fingers. The compact crust forms a crisp, flavorful base that will hold your cheesecake filling perfectly. Pop the crusts into the freezer while you tackle the next step—it helps them set quicker and makes assembly smoother.

Step 2: Make the Cheesecake Filling

Using an electric mixer, beat softened cream cheese and sugar together until completely smooth and creamy. To this, add sour cream, vanilla extract, cinnamon, and the softened cookie butter, mixing until everything is fully incorporated and luscious. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form—this lightens the filling for a silky, airy texture. Gently fold the whipped cream into the cream cheese mixture, taking care to keep the mixture smooth and streak-free. This step is key for that melt-in-your-mouth feel that makes these mini cheesecakes so addictive.

Step 3: Assemble the Cheesecakes

Spoon or pipe the filling over the frozen crusts in each muffin cup. Using a cookie scoop makes portioning easy and uniform, ensuring each cheesecake is perfectly sized for handheld enjoyment. Once filled, cover and refrigerate the cheesecakes for 6 to 8 hours—or overnight if you can wait! This chill time lets flavors meld and the cheesecake base set into the soft, creamy consistency you’re aiming for.

Step 4: Prepare the Cookie Butter Whipped Cream

Just before serving, whip the heavy cream, powdered sugar, and vanilla until it begins to thicken. Carefully add the softened cookie butter (warmed slightly to loosen) and continue whipping to stiff peaks. This luscious topping tastes like a cloud of buttery, spiced delight and is the perfect finishing touch for your mini masterpieces.

How to Serve No-Bake Mini Biscoff Cheesecakes Recipe

The image shows several cupcakes with three visible layers: a crumbly brown base layer, a thicker light brown middle layer with a smooth texture, and a top layer of light cream-colored swirled frosting sprinkled with small brown crumbs. One cupcake in the center is cut in half, clearly showing all three layers. The cupcakes are placed closely together on a brown surface, and the background is softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To truly elevate these cheesecakes, consider spooning a bit of gently melted cookie butter over each one before piped whipped cream. A sprinkle of crushed Lotus Biscoff cookie crumbs on top adds a pleasant crunch and a pop of visual texture. These little touches make every bite feel special and indulgent.

Side Dishes

Although these mini cheesecakes are decadent enough to stand alone, pairing them with fresh berries like raspberries or strawberries adds a bright contrast that cuts through the richness beautifully. A cup of strong coffee or a fragrant chai tea also pairs wonderfully, making dessert time feel like a cozy, café-style treat.

Creative Ways to Present

Present your No-Bake Mini Biscoff Cheesecakes Recipe in clear mini dessert cups or pretty cupcake liners for a charming look. For parties, arrange them on a tiered stand to wow your guests. You can also drizzle caramel sauce or a chocolate ganache over the cheesecakes for extra flair. A dusting of edible gold powder or a cinnamon stick stirrer makes these little wonders irresistibly festive.

Make Ahead and Storage

Storing Leftovers

After your event, store any leftover No-Bake Mini Biscoff Cheesecakes in an airtight container in the refrigerator. They will stay fresh for 3 to 4 days, keeping that creamy texture intact and the flavors vibrant. This makes them a convenient dessert to prepare ahead of time for busy schedules.

Freezing

If you want to make a batch in advance, these cheesecakes freeze beautifully. To preserve the cookie butter whipped cream, flash freeze the cheesecakes in a single layer for about an hour first. Then, stack with parchment paper between layers in a freezer-safe container for up to 3 months. When ready to enjoy, thaw them overnight in the fridge for the best results.

Reheating

Because these treats are no-bake, reheating is not necessary or recommended. Instead, simply allow frozen cheesecakes to thaw properly in the refrigerator. Serve cold for that signature smooth and creamy texture that you and your guests will adore.

FAQs

Can I use a different type of cookie instead of Biscoff?

Absolutely! While the Biscoff cookie is what gives this recipe its signature flavor, you can swap in speculoos or another caramelized spiced cookie for a similar effect. Keep in mind that the exact taste will vary slightly depending on your choice.

Do I need special equipment for this recipe?

The essentials are a food processor to crush the cookies finely and an electric mixer to whip the filling and cream perfectly. If you don’t have a food processor, placing cookies in a sealed bag and crushing them with a rolling pin works in a pinch.

Can I make these mini cheesecakes dairy-free?

While the recipe relies on cream cheese, sour cream, and heavy cream for its texture, you can experiment with dairy-free cream cheese and coconut cream substitutions. The texture might vary slightly, but you can still achieve a delicious result with the right products.

How long will these cheesecakes keep in the fridge?

Stored in an airtight container, the No-Bake Mini Biscoff Cheesecakes Recipe will stay fresh for up to 4 days. Beyond that, they may start losing their creamy texture and the crust could soften too much.

Is it okay to prepare these without the cookie butter whipped cream topping?

Definitely! The cheesecakes are delicious on their own with just the filling and crust. The cookie butter whipped cream is an optional indulgent layer that adds extra flair and creaminess, but skipping it will still yield a wonderful dessert.

Final Thoughts

Making this No-Bake Mini Biscoff Cheesecakes Recipe is like unlocking a little jar of happiness that you can hold in your hand. They are surprisingly quick to whip up, crowd-pleasing in taste, and exquisite in presentation. If you love a dessert that’s creamy, flavorful, and effortlessly elegant, these minis should be at the top of your baking list. Go ahead and treat yourself and your loved ones—these cheesecakes promise smiles with every bite!

No-Bake Mini Biscoff Cheesecakes Recipe