These no-bake mini biscoff cheesecakes are super creamy with a crunchy biscoff crust and airy whipped cream on top. They're easy to make and the perfect summer treat (absolutely no oven!) for biscoff lovers!
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I've made a full-sized baked biscoff cheesecake in the past that has been a huge hit online so I made this mini no-bake version that has all the same great taste of the original. This mini version is made in a muffin pan that you probably already own.
With such a small amount of cheesecake batter in each mini cheesecake, it just made sense to avoid the oven altogether to prevent overbaking these little guys. The result is mini biscoff cheesecakes that are even easier to make than a large cheesecake and the individual size works well for celebrations and get-togethers.
Why you'll love this recipe
- Creamy and and airy cheesecake. This cheesecake has the dreamiest rich and creamy texture without being too heavy.
- Crunchy cookie crust. The simple crunchy biscoff crust complements the creamy cheesecake texture for the perfect bite.
- Tons of biscoff flavour. There's biscoff in the crust, cheesecake, AND drizzled on top of it all. This recipe is for biscoff lovers.
- Easy no-bake recipe. These mini biscoff cheesecakes are easy to make with no baking involved. It's perfect for hot summer days when you don't want to turn on the oven.
Tools
- Muffin pan - You'll need a 12-cup metal or silicone muffin pan to make these mini cheesecakes.
- Muffin liners - Parchment muffin liners are essential for removing the mini cheesecakes from the pan after they've set. I prefer jumbo-sized muffin liners because they can fit more cheesecake batter for taller cheesecakes.
- Rolling pin (optional) - This is used to crush the biscoff cookies for the crust. If you don't have a rolling pin, you can use any hard object to whack the cookies like the bottom of a water bottle. Alternatively, you can use a food processor to crush the cookies.
- Electric hand mixer - My hand mixer is my most used kitchen appliance and it's very useful for mixing the cheesecake batter and whipping cream. You could certainly do both of these things by hand but it would take a lot longer and it would be an arm workout.
- Piping bag - For piping the whipped cream topping on top of the cheesecakes.
- Piping tip - Use any large piping tip of your choice. I used a Wilton 6B open star piping tip.
Ingredient notes
As always, the fullย recipe cardย with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to theย recipe.
- Biscoff cookies - This recipe is made with the Lotus brand of biscoff cookies but any similar speculoos or spice cookies will also work. You'll need about 20 cookies for the crust and 12 cookies for decoration. One standard-sized package of Lotus biscoff cookies should be enough.
- Biscoff spread - Lotus makes a spreadable version of biscoff that comes in a jar like peanut butter. It's a thick and creamy spread straight from the jar so you'll need to warm it up on the stovetop or microwave until it becomes runny enough to mix into the cheesecake batter and for drizzling on top of the cheesecakes.
- Unsalted butter -ย This is used to hold the simple, no-bake biscoff cheesecake crust together.
- Whipping cream - Folding whipped cream into a cream cheese mixture is the key to creating a light and airy no-bake cheesecake texture. Use it straight from the fridge - cold whipping cream whips up faster.
- Cream cheese -ย Use cream cheese that comes in bricks, not the spreadable kind that comes in tubs. Be sure to take it out of the fridge a few hours ahead of time to let it soften to room temperature before using. If the cream cheese is too cold, it will be hard to mix and you may end up with small, solid chunks of cream cheese in your mixture.
- Greek yogurt - This adds a bit of moisture to the cheesecake and a slight tartness that you find in most cheesecakes.
- Powdered sugar
- Vanilla extract
How to make mini biscoff cheesecakes
Make the biscoff crust
Prep -ย Line a 12-cup muffin pan with parchment muffin liners and set aside.
Crush biscoff cookies -ย Place biscoff cookies in a ziploc bag. Whack them with a rolling pin until they're finely crushed. You can also use a food processor to do this. Transfer the crumbs to a medium bowl.
Mix in melted butter - Pour melted butter into the crushed biscoff and stir to mix until all the crumbs are saturated and it resembles wet sand.
Press into liners -ย Add a heaping tablespoon of crumb mixture to each parchment liner. Use a small measuring cup with a flat bottom or the end of a rolling pin to press the crumb mixture into a flat layer at the bottom of each liner. Let the entire pan chill in the fridge while you prepare the cheesecake filling.
Make the no-bake cheesecake
Whip cream -ย In a medium mixing bowl, add whipping cream. Use an electric hand mixer to beat on low-medium speed until it becomes stiff peaks. Set aside.
Cream cheese mixture -ย In a large mixing bowl, add cream cheese, greek yogurt, and powdered sugar. Use the same hand mixer to beat on low-medium speed until it becomes very smooth and creamy.
Mix in biscoff spread -ย Warm the biscoff spread on the stove or in the microwave (use 10 second intervals) until it becomes runny. Add this to the cheesecake mixture and mix until thoroughly combined.
Fold in whipped cream -ย Add the whipped cream to the cheesecake mixture and fold together with a spatula until no streaks remain. Don't overmix as you don't want to deflate all the air in the whipped cream.
Fill liners -ย Use an ice cream scooper or spoon to add a large dollop (about 6 tablespoons) of cheesecake mixture to each muffin liner, on top of the crust. Use the back of a spoon to push the mixture into the edges of each liner and smooth the top.
Chill -ย Cover the pan with plastic wrap and chill in the fridge overnight (about 12 hours). The longer you let them chill, the firmer the cheesecakes will set.
Add the toppings
Whip cream -ย In a medium mixing bowl, add whipping cream, powdered sugar, and vanilla extract. Use an electric hand mixer on low-medium speed until it becomes stiff peaks. Transfer the whipped cream to a piping bag fitted with a piping tip of your choice and set aside.
Remove liners -ย Remove the parchment liner from each mini cheesecake and place the cheesecakes on a wire rack or serving dish. You can keep the liners on for convenience if you prefer.
Biscoff spread -ย Warm the biscoff spread on the stovetop or in the microwave (use 10 second intervals) until it becomes runny. Add about 1 tablespoon of runny biscoff spread on top of each cheesecake and use the back of the spoon to spread it around. Let any excess drip over the sides of the cheesecakes.
Pipe whipped cream -ย Pipe swirls of whipped cream on top of each cheesecake. Top each cheesecake with a whole biscoff cookie or sprinkle with biscoff cookie crumbs. Serve immediately or keep in the fridge until you're ready to serve.
Storage
These mini biscoff cheesecakes can be stored in an airtight container in the fridge for up to 5 days. The longer you chill them in the fridge, the firmer they will set. They can be served straight from the fridge.
Freezing
Leftovers can be frozen by placing them in an airtight container and freezing for up to 1 month. You can also freeze them in a freezer bag or wrapped in plastic wrap by freezing them on a plate uncovered for about 1 hour or until they are firm to the touch. Wrap or transfer them to a freezer bag once they're firm.
Thaw frozen cheesecakes in the fridge overnight before serving.
Frequently asked questions
Yes! These cheesecakes ideally need 12 hours of chilling time so this is a great recipe to make 1-2 days in advance. Store them in an airtight container or covered in the fridge until you're ready to serve them.
Yes. If you double the recipe, it should be able to fill a standard 8" or 9" springform pan to make one large cheesecake. Since it's a no-bake cheesecake, be sure to chill it in the fridge for at least 12 hours (24 hours would be safer) since it's a larger cake.
More cheesecake recipes to try
- No-Bake Matcha Cheesecake with Oreo Crust
- Biscoff Cheesecake
- Apple Crumble Cheesecake
- Ube Cheesecake
- Matcha Basque Cheesecake
Recipe
Mini Biscoff Cheesecakes
Equipment
- 1 Rolling Pin, optional
- 1 large open star piping tip, or any piping tip you prefer
Ingredientsย ย
Crust
- 165 g biscoff cookies, about 20 cookies
- 80 g unsalted butter, melted
Cheesecake
- 200 g whipping cream, cold
- 500 g cream cheese, (2 bricks) softened to room temperature
- 100 g greek yogurt
- 100 g powdered sugar
- 100 g biscoff spread, warmed until runny
Toppings
- 200 g whipping cream, cold
- 20 g powdered sugar
- ยฝ teaspoon vanilla extract
- 100 g biscoff spread, warmed until runny
- 12 biscoff cookies
Instructionsย
Crust
- Prep: Line a 12-cup muffin pan with parchment muffin liners and set aside.
- Crush biscoff cookies: Place biscoff cookies in a ziploc bag. Whack them with a rolling pin until they're finely crushed. You can also use a food processor to do this. Transfer the crumbs to a medium bowl.
- Mix in melted butter: Pour melted butter into the crushed biscoff and stir to mix until all the crumbs are saturated and it resembles wet sand.
- Press into liners: Add a heaping tablespoon of crumb mixture to each parchment liner. Use a small measuring cup with a flat bottom or the end of a rolling pin to press the crumb mixture into a flat layer at the bottom of each liner. Let the entire pan chill in the fridge while you prepare the cheesecake filling.
Cheesecake
- Whip cream: In a medium mixing bowl, add whipping cream. Use an electric hand mixer to beat on low-medium speed until it becomes stiff peaks. Set aside.
- Cream cheese mixture: In a large mixing bowl, add cream cheese, greek yogurt, and powdered sugar. Use the same hand mixer to beat on low-medium speed until it becomes very smooth and creamy.
- Mix in biscoff spread: Warm the biscoff spread on the stove or in the microwave (use 10 second intervals) until it becomes runny. Add this to the cheesecake mixture and mix until thoroughly combined.
- Fold in whipped cream: Add the whipped cream to the cheesecake mixture and fold together with a spatula until no streaks remain. Don't overmix as you don't want to deflate all the air in the whipped cream.
- Fill liners: Use an ice cream scooper or spoon to add a large dollop (about 6 tablespoons) of cheesecake mixture to each muffin liner, on top of the crust. Use the back of a spoon to push the mixture into the edges of each liner and smooth the top.
- Chill: Cover the pan with plastic wrap and chill in the fridge overnight (about 12 hours). The longer you let them chill, the firmer the cheesecakes will set.
Toppings
- Whip cream: In a medium mixing bowl, add whipping cream, powdered sugar, and vanilla extract. Use an electric hand mixer on low-medium speed until it becomes stiff peaks. Transfer the whipped cream to a piping bag fitted with a piping tip of your choice and set aside.
- Remove liners: Remove the parchment liner from each mini cheesecake and place the cheesecakes on a wire rack or serving dish. You can keep the liners on for convenience if you prefer.
- Biscoff spread: Warm the biscoff spread on the stovetop or in the microwave (use 10 second intervals) until it becomes runny. Add about 1 tablespoon of runny biscoff spread on top of each cheesecake and use the back of the spoon to spread it around. Let any excess drip over the sides of the cheesecakes.
- Pipe whipped cream: Pipe swirls of whipped cream on top of each cheesecake. Top each cheesecake with a whole biscoff cookie or sprinkle with biscoff cookie crumbs. Serve immediately or keep in the fridge until you're ready to serve.
Wendy Watts says
This was fabulous! The only problem is that itโs too much filling. Itโs so much that I put it in a 5โ circumference dish and 2โ deep with some of the buttered Biscoff crumbs.
Juliet says
Just got bumped to your IG and got hooked right away! Loooove this recipe so much! Thank you, girl! You have made my day!
SH Chua says
Yummy and easy to make. But my cheesecake is still soft after 12hr chilling. A bit too sweet for me even after reducing sugar from 100g to 80g. Anyway, dessert is meant to be sweet!!