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Mini Biscoff Cheesecakes are the perfect no-bake treat for anyone craving a creamy, fluffy dessert with that iconic caramel spice from Biscoff cookies. These individual cheesecakes combine a crunchy Biscoff cookie crust with a luscious, Biscoff-flavored filling, finished off with whipped cream and a drizzle of cookie butter. They are elegant enough for a special occasion yet simple enough for a weeknight indulgence.
I first made these for a holiday gathering and they disappeared within minutes. Now I get asked regularly to bring them to family dinners because they are such a crowd pleaser.
Ingredients
- Biscoff cookie crumbs: for that irresistible spiced caramel crunch Make sure to crush them finely for a firm crust
- Granulated sugar: to balance the sweetness of the crust
- Salted butter: melted to help bind the crust together and add richness
- Cream cheese: at room temperature for the smoothest, lump-free filling
- Powdered sugar: dissolves easily ensuring your filling is silky sweet and smooth
- Biscoff spread: adds that signature caramel cinnamon flavor to the cheesecake filling
- Vanilla extract: enhances the overall flavor profile, bringing warmth and depth
- Heavy cream: whipped into the filling for a light, airy texture
- Additional heavy cream, powdered sugar, and vanilla: for the whipped cream topping
- More Biscoff spread: warmed slightly for drizzling on top
- Extra cookie crumbs and halved Biscoff cookies: to garnish and add texture
Step-by-Step Instructions
- Prepare the Crust:
- Combine Biscoff cookie crumbs, granulated sugar, and melted salted butter in a bowl. Stir until the crumbs are evenly coated. Use a small cookie scoop to portion about one tablespoon of this mixture into each section of your mini cheesecake pan. Press down firmly with the back of a spoon or your fingers to create a compact and even crust. Set the pan aside so the crust can firm up. Firmly pressing the crust is important to prevent crumbling when you serve.
- Make the Cheesecake Filling:
- In a large bowl, beat room temperature cream cheese with powdered sugar, Biscoff spread, and vanilla extract using an electric mixer until completely smooth and creamy. Gradually add one cup of heavy cream while whipping on medium-high speed. Continue whipping until the mixture thickens and becomes light and fluffy, perfect for piping. This step ensures a creamy texture that won’t be dense or heavy.
- Fill and Chill:
- Transfer the cheesecake filling into a piping bag. Pipe the mixture over each crust section in your mini pan, creating a small mound that rises slightly above the pan's edge for a nice rounded top. Place the pan in the refrigerator and chill for at least 12 hours or overnight. This allows the cheesecakes to set firmly which makes them easier to remove and eat.
- Prepare Whipped Cream Topping:
- Whip the remaining heavy cream together with powdered sugar and vanilla extract in a clean bowl using an electric mixer. Whip until medium-stiff peaks form so the cream holds its shape but stays soft enough to pipe smoothly. Spoon the whipped cream into a piping bag fitted with a star tip for a decorative finish.
- Assemble the Cheesecakes:
- Warm the remaining Biscoff spread gently in the microwave until it is just melted and easy to drizzle. Spoon or pipe the melted spread over each cheesecake. Follow with a swirl of whipped cream on top. Finally, sprinkle a few cookie crumbs and place a halved Biscoff cookie on each mini cheesecake for a charming garnish.
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The first time I tasted these, the combination of creamy texture and warm spice took me right back to festive family gatherings. It’s a dessert that invites sharing and smiles with every bite.
Storage Tips
Store these mini cheesecakes covered in the refrigerator for up to three days. They hold their shape beautifully but are best enjoyed fresh for the creamiest texture. You can freeze them in an airtight container for up to one month. Thaw overnight in the fridge before serving.
Ingredient Substitutions
If you cannot find Biscoff spread, speculoos cookie butter is a great alternative with a similar spice profile. For a dairy-free option, you could try vegan cream cheese and coconut cream whipped in place of heavy cream. The crust can also be made with ginger snap cookies for a different spicy note.
Serving Suggestions
Serve these cheesecakes chilled with a cup of black coffee or a spiced chai tea for a comforting treat. They also pair wonderfully with fresh berries or a drizzle of chocolate sauce if you want a touch of extra indulgence. Perfect for parties or a sweet ending to family dinners.
Cultural Context
Biscoff cookies originated in Belgium and are known for their unique caramelized flavor. Incorporating Biscoff spread into cheesecakes blends classic American dessert traditions with a European twist, creating an exciting fusion that has grown in popularity worldwide.
Recipe FAQs
- → What is the best way to achieve a smooth filling?
Ensure the cream cheese is at room temperature and use a hand mixer to blend the ingredients until fully smooth and fluffy.
- → How do I prevent the crust from crumbling?
Press the cookie crumb mixture firmly into the pan to form a compact base before adding the filling.
- → Can I prepare these ahead of time?
Yes, chilling the cheesecakes overnight helps them set properly and makes removal easier.
- → Are there alternatives to Biscoff spread?
Speculoos cookie butter can be used as a substitute with a similar spiced caramel flavor.
- → How can I add extra warmth to the flavor?
A pinch of cinnamon or nutmeg mixed into the crust adds a subtle hint of warmth and spice.
- → Is this dessert suitable for vegetarians?
Yes, all ingredients used are vegetarian-friendly.