Go Back
Close-up handheld photo of mini No-Bake Biscoff Cheesecake with whipped cream swirls and biscuit shards.

No-Bake Biscoff Cheesecake: The Ultimate Creamy Cookie Butter Dessert

This No-Bake Biscoff Cheesecake features a compressed cookie crust, a silky light beige cookie butter filling, and a glossy drizzle. A perfect, easy-to-make dessert for Biscoff lovers and Pinterest-worthy hosting.
Print Recipe Pin for Later
Prep Time 30 minutes
Total Time 6 hours 30 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: Belgian-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

The Crust
  • 250 g Biscoff Biscuits approx 30 cookies
  • 85 g Unsalted Butter melted
  • 1 tbsp Brown Sugar
The Filling
  • 450 g Cream Cheese full-fat, room temperature
  • 250 g Biscoff Cookie Butter smooth variety
  • 120 g Powdered Sugar sifted
  • 5 ml Vanilla Extract
  • 300 ml Heavy Whipping Cream cold
The Toppings
  • 125 g Biscoff Cookie Butter for melting
  • 120 ml Heavy Cream for whipped cream swirl
  • 4 Biscoff Biscuits shards and crumbs

Equipment

  • 1 Mini Cheesecake Pan or Muffin Tin
  • 1 Food Processor
  • 1 Hand mixer or stand mixer

Method
 

Prepare the Crust
  1. Pulse 250g of Biscoff biscuits in a food processor until fine crumbs form.
  2. Stir in melted butter and brown sugar. Press firmly into the bottom of mini cheesecake molds to create a dark brown compressed layer.
Make the Filling
  1. Beat room temperature cream cheese and 250g cookie butter until smooth and light beige.
  2. Mix in powdered sugar and vanilla extract until fully incorporated.
  3. Whip 300ml heavy cream to stiff peaks, then gently fold into the Biscoff mixture.
  4. Pipe filling over the crusts and refrigerate for at least 6 hours.
Final Decoration
  1. Melt remaining cookie butter and spoon over chilled cheesecakes, letting it spill slightly over the edges.
  2. Top with a whipped cream swirl, a biscuit shard, and a dusting of crumbs.

Notes

Always use full-fat cream cheese for the best set.
Ensure the cream cheese is at room temperature to avoid a lumpy texture.