Can I make these in a different size pan?

Absolutely! Use an 8-inch springform pan for one large cheesecake, or make them in small mason jars for a rustic presentation. Adjust chilling time accordingly, larger versions may need 6-8 hours to set completely.

What can I substitute for Biscoff cookie butter?

Peanut butter, almond butter, or even Nutella work wonderfully. Each creates a different flavor profile but maintains the creamy, rich texture that makes these cheesecakes special.

How do I know when they're properly set?

How do I know when they're properly set? The centers should feel firm when gently pressed and shouldn't jiggle when the pan is lightly shaken. If they're still soft after 4 hours, give them a few more hours in the refrigerator.

Can I use regular cookies instead of Biscoff?

Yes! Graham crackers, gingersnaps, or vanilla wafers all work well. Choose cookies that complement the Biscoff flavor in the filling, and crush them the same way.

Why is my filling grainy?

This typically happens when cream cheese is too cold or when powdered sugar isn't fully incorporated. Always use room temperature cream cheese and beat the mixture thoroughly at each step.

Can I make these dairy-free?

Use vegan cream cheese and replace heavy cream with chilled coconut cream from a can. The texture will be slightly different but equally delicious. Make sure all your cookie components are also dairy-free.

Mini Biscoff Cheesecakes Recipe (No-Bake & Irresistible)

Description

These Mini Biscoff Cheesecakes are rich, creamy, and completely no-bake, making them the perfect stress-free dessert for any occasion. A buttery Biscoff cookie crust is topped with a light yet decadent cookie butter cheesecake filling, then finished with crushed cookies, whipped cream, and a drizzle of caramel. Perfectly portioned and easy to make ahead, these mini cheesecakes are guaranteed to impress with minimal effort.

Ingredients

Scale

For the crust:

1 ½ Cups Biscoff cookies, crushed
¼ Cup Unsalted butter, melted

For Cheesecake Filling

16 oz Cream cheese, softened
½ Cup Biscoff cookie butter
¾ Cup Powdered sugar
1 Cup Heavy cream
1 teaspoon Vanilla extract

For Topping:

¼ Cup Extra Biscoff cookies, crushed
For serving Whipped cream
2 Tablespoons Caramel drizzle (optional)

Substitution Options:

Gluten-free: Use gluten-free graham crackers or gingersnap cookies for the crust

Dairy-free: Substitute with vegan cream cheese and coconut cream (chilled overnight)

Lower sugar: Reduce powdered sugar to ½ cup and use sugar-free cookie butter

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Instructions

Prepare the Muffin Tin
Line a 12-cup muffin tin with paper or foil liners to ensure easy removal and clean presentation.
Make the Crust
Combine crushed Biscoff cookies with melted butter until the mixture resembles wet sand. Divide evenly among muffin cups and press firmly into the bottoms using the back of a spoon or small measuring cup. Set aside.
Prepare the Cheesecake Filling
In a large bowl, beat softened cream cheese until completely smooth and fluffy (about 2–3 minutes). Add Biscoff cookie butter and mix until fully incorporated. Gradually beat in powdered sugar and vanilla extract until smooth and creamy.
Whip the Cream
In a separate chilled bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip.
Fold the Filling
Gently fold one-third of the whipped cream into the cheesecake mixture to lighten it, then fold in the remaining whipped cream in two additions, using a gentle motion to keep the filling airy.
Assemble and Chill
Spoon the filling evenly over the prepared crusts, filling each cup about ¾ full. Smooth the tops, cover, and refrigerate for at least 3–4 hours or overnight until fully set.
Decorate and Serve
Just before serving, top each mini cheesecake with crushed Biscoff cookies, whipped cream, and a drizzle of caramel if desired.

Notes

Make-Ahead Friendly: These mini cheesecakes taste even better the next day and can be made up to 2 days in advance.

Room Temperature Matters: Fully softened cream cheese is key to a smooth, lump-free filling.

Texture Tip: Ensure whipped cream reaches stiff peaks so the cheesecakes set properly.

Storage: Store covered in the refrigerator for up to 5 days.

Freezing: Can be frozen for up to 1 month (without toppings). Thaw overnight in the fridge.

Serving Tip: Let sit at room temperature for 10 minutes before serving for the creamiest texture.

Prep Time: 20 minutes
3-4 hours: