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Close-up of a No-Bake Mini Biscoff Cheesecake showing the velvety tan filling and glossy cookie butter layer.

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

This No-Bake Mini Biscoff Cheesecake features a thick crushed Biscoff crust, a velvety cookie butter filling, and a glossy melted topping. Perfect individual portions for parties with zero oven time required.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 cheesecakes
Course: Dessert, Snack
Cuisine: American, European
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Biscoff Crust
  • 25 cookies Lotus Biscoff Biscuits approx. 200g
  • 5 tbsp Unsalted Butter 70g, melted
  • 1 pinch Sea Salt
Cheesecake Filling
  • 16 oz Cream Cheese 450g, full-fat, room temperature
  • 3/4 cup Biscoff Spread 180ml, smooth
  • 1/2 cup Powdered Sugar 60g
  • 1 cup Heavy Whipping Cream 240ml, cold
  • 1 tsp Vanilla Extract 5ml
Topping & Garnish
  • 1/2 cup Biscoff Spread 120ml, melted
  • 6 biscuits Lotus Biscoff Biscuits halved for garnish

Equipment

  • 1 12-slot muffin tin
  • 12 Paper liners
  • 1 Food Processor
  • 1 Hand mixer or stand mixer

Method
 

Prepare Crust
  1. Pulse Biscoff cookies into fine crumbs. Mix with melted butter and salt.
  2. Press crumbs into the bottom of 12 lined muffin slots. Freeze for 10 mins.
Make Filling
  1. Beat cream cheese, 3/4 cup spread, and sugar until smooth and pale tan.
  2. Whip heavy cream to stiff peaks. Gently fold into the cream cheese mixture with vanilla.
  3. Pipe filling into liners. Refrigerate for at least 4 hours.
Topping
  1. Melt 1/2 cup spread and pour over chilled cheesecakes.
  2. Place half a biscuit vertically in the center of each. Chill 10 mins more.

Notes

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