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?

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

1. Prepare the Muffin Tin
Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking. Foil liners work well for a cleaner look.

2. Make the Cookie Crust
Crush Biscoff cookies into fine crumbs with a few larger pieces left for texture. Mix with melted butter until the mixture holds when pressed. Divide evenly among muffin cups and press firmly into the bottoms.

3. Prepare the Filling
Beat softened cream cheese until smooth and fluffy, about 2–3 minutes. Add Biscoff cookie butter and mix until creamy and lump-free. Gradually beat in powdered sugar and vanilla until smooth.

4. Whip the Cream
In a separate bowl, whip heavy cream to stiff peaks. Do not overwhip.

5. Fold Together
Fold one-third of the whipped cream into the cream cheese mixture to lighten it. Gently fold in the remaining cream in two additions, using a rubber spatula.

6. Fill and Chill
Divide filling evenly among crusts, filling about ¾ full. Smooth the tops, cover, and refrigerate for 3–4 hours or overnight until fully set.

7. Finish and Serve
Top with crushed Biscoff cookies, whipped cream, and a drizzle of caramel if desired before serving.

Prep Time: 20m
chilling time: 3-4h
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 12 servings
Calories: 285 calories