These easy no bake mini Biscoff cheesecakes are perfect for a special celebration!
These mini cheesecakes have a buttery Biscoff biscuit base, a creamy Biscoff (cookie butter) cheesecake filling and are topped with crushed Lotus Biscoff biscuits. They are little bites of Biscoff heaven!
I LOVE Biscoff/Lotus biscuits. If you’ve been here before, this will probably come as no surprise to you!
Have you ever had a hot toasted crumpet generously spread with Biscoff spread? Let me tell you, it’s one of the most heavenly combinations known to man.
The Biscoff melts through all the tiny holes in the hot crumpet and….well, you just have to try it. I’m getting hungry just thinking about it.
what flavour is biscoff?
Biscoff tastes of brown sugar, caramel and warming spices. If you’ve ever had a Speculoos cookie, then imagine these sweet, buttery, brown-sugar cinnamon spice biscuits ground down into a sweet, soft spread that resembles peanut butter but is much, much nicer (in my opinion).
ingredient list for these no bake mini biscoff cheesecakes
(scroll to the bottom of the post to find printable recipe card)
for the base
- Lotus Biscoff biscuits/cookies
- melted butter
for the filling
- Full fat cream cheese, at room temperature
- Icing sugar
- Biscoff Spread
- Double Cream
for the decoration
- slightly warmed Biscoff spread
- Biscoff biscuits/cookies
equipment list for making these mini cheesecakes
- A muffin tin. The recipe makes eight mini cheesecakes, but the recipe can easily be doubled.
- baking parchment to line the muffin tins. You can also use muffin liners, but do make sure the cheesecake filling is set properly before peeling off the liners.
commonly asked questions when making mini cheesecakes
how long do mini biscoff cheesecakes take to set?
The cheesecakes take a minimum of 4-6 hours to set in the fridge. I often make them in the evening and chill them overnight.
Once the cheesecakes have set and are decorated, they will keep in the fridge for up to two days. The Biscoff cookie decoration will become softer in the fridge after around 24 hours.
more amazing biscoff bakes to try
Chocolate Biscoff Cupcakes from The Baking Explorer
Biscoff apple crumble from The Baking Explorer
Specunana chocolate brownies by Fab Food 4 All
Biscoff Banana Bread by Baking Queen 74
cookie butter marble cake with cookie butter crumble by Family Friends Food
looking for more cheesecake recipes?
- 75g butter
- 160g Biscoff biscuits/cookies, crushed finely
- 250g full fat cream cheese, at room temperature
- 1 tablespoon icing (powdered) sugar, sifted
- 125g Biscoff spread (Cookie Butter)
- 100ml double (heavy) cream
- FOR THE DECORATION:
- 9 Lotus/Biscoff biscuits, (8 whole and 1 crushed for the decoration)
- 25g slightly warmed Biscoff spread, for drizzling over the cheesecakes OR Biscoff squeezy sauce
- Line 8 of the holes of a 10 or 12 hole muffin tin (since they don't sell them with 8 holes!) with two long, thin strips of baking parchment, slightly overlapping the pieces. This might seem a little faffy but you'll be able to lift the cheesecakes out much easier once they are set. If you happen to have a loose bottomed muffin tin, that would be even better.
- Melt the butter in a small saucepan. Pour over the crushed Biscoff biscuits and stir until well combined. Spoon the buttery Biscoff crumbs into the muffin trays, filling them just under half way full. Using a spoon or the end of a rolling pin, firmly press the crumbs into the holes. This will help the base to compact together and make it less likely to crumble.
- Using an electric hand mixer (or freestanding mixer), beat the cream cheese until creamy. Add the icing sugar and Biscoff spread and continue to beat until the mixture is soft, smooth and creamy.
- In a separate bowl, lightly whip the double cream to soft peaks. Fold the cream into the Biscoff cheesecake mixture until well incorporated. Spoon the cheesecake mixture on top of the chilled base, using a spoon to smooth the top as best as you can. Place the tin in the fridge for at least 4-6 hours or preferably overnight.
- When you're ready to serve the cheesecakes, remove them from the fridge and lightly run a small palette knife around them to release them from the tins. Using the baking parchment strips, lift each cheesecake from the tin. Place the 25g Biscoff in a small saucepan and melt over a very low heat (this just takes seconds - if the Biscoff becomes too hot it will become grainy) Drizzle each cheesecake with the warmed Biscoff spread, sprinkle with the crushed biscuits and top with a whole Biscoff biscuit.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 460Total Fat 34gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 16gCholesterol 55mgSodium 392mgCarbohydrates 37gFiber 1gSugar 17gProtein 5g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.