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–+ servings
A mini biscoff cheesecake on a plate with biscoff spread dripping down the side.

Mini Biscoff Cheesecakes

Author: Gail Ng
Creamy no-bake mini biscoff cheesecakes with a crunchy biscoff crust, biscoff spread drizzle, and whipped cream on top!
5 from 1 vote
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Prep Time 1 hour 15 minutes
Chilling Time 12 hours
Total Time 13 hours 15 minutes
Yield 12 cheesecakes
Category Dessert
Cuisine American

Equipment

Ingredients
  

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
  • ½ teaspoon vanilla extract
  • 100 g biscoff spread, warmed until runny
  • 12 biscoff cookies

Instructions
 

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.
    Left to right: whacking biscoff cookies in a ziploc bag with a rolling pin, pouring crushed biscoff crumbs into a 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.
    Left to right: pouring melted butter into bowl of crushed biscoff, biscoff crust mixture in a bowl with a spatula.
  • 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.
    Left to right: adding a spoonful of biscoff crust mixture to a lined muffin pan, pressing down cheesecake crust with a measuring cup.

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.
    Left to right: beating whipping cream in a bowl with a hand mixer, whipped cream in a bowl.
  • 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.
    Left to right: cream cheese and sugar in a mixing bowl, mixing cheesecake batter in a bowl with a hand mixer.
  • 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.
    Left to right: pouring biscoff spread into a bowl of cheesecake batter, mixing biscoff into cheesecake batter with a hand mixer.
  • 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.
    Left to right: whipped cream in a bowl of cheesecake batter, folding whipped cream into cheesecake batter with a spatula.
  • 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.
    Left to right: adding cheesecake batter to muffin pan with an ice cream scooper, smoothing cheesecake batter into muffin liner with the back of a spoon.
  • 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.
    Left to right: whipped cream ingredients in a bowl, whipped cream in a bowl.
  • 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.
    Left to right: hands peeling the parchment liner off a mini cheesecake, unwrapped mini cheesecakes lined up on a wire rack.
  • 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.
    Left to right: pouring a spoonful of biscoff spread on top of a cheesecake, spreading biscoff spread on top of a cheesecake with the back of a spoon.
  • 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.
    Left to right: piping whipped cream on top of a mini biscoff cheesecake, hand placing a biscoff cookie on top of a cheesecake.

Nutrition

Calories: 571kcal | Carbohydrates: 44g | Protein: 7g | Fat: 41g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 287mg | Potassium: 148mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1.217IU | Vitamin C: 0.2mg | Calcium: 95mg | Iron: 1mg
Keywords mini biscoff cheesecakes, no bake biscoff cheesecake, no bake mini biscoff cheesecakes
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