Mini Biscoff Cheesecakes. No-Bake, Easy and Delicious

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Mini Biscoff Cheesecakes are creamy, no-bake treats with a buttery cookie base. Each bite has smooth cheesecake filling and a swirl of Biscoff spread. Topped with whipped cream, a Biscoff cookie, and melted spread, they're irresistible! Mini Biscoff Cheesecakes are creamy, no-bake treats with a buttery cookie base. Each bite has smooth cheesecake filling and a swirl of Biscoff spread. Topped with whipped cream, a Biscoff cookie, and melted spread, they're irresistible!

Mini No Bake Biscoff Cheesecakes Cupcake Savvy

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SUMMARISE AND SAVE THIS RECIPE

Why You’ll Love This Recipe

No-bake convenience: Skip the oven and whip these up in no time.
Perfect portions: Individual servings mean no slicing or mess.
Biscoff heaven: From the cookie crust to the drizzle, every layer is packed with the iconic Biscoff flavor.

Why Silicone Moulds Work Well

Silicone molds are ideal for this recipe because their flexibility makes it easy to release these delicate Mini Biscoff Cheesecakes without cracking or damage. Once frozen, the cheesecakes pop out effortlessly with a gentle push, keeping their smooth edges and perfect shape intact.

Are Silicone Moulds Necessary?

Silicone molds aren't strictly necessary for this recipe. You can make the mini cheesecakes using a standard cupcake tray lined with baking cups. The liners help with easy removal while keeping the cheesecakes intact.

Ingredients for Mini Biscoff Cheesecakes

Crumb Base

Biscoff Biscuits: These spiced cookies create a flavorful and crunchy base for the cheesecakes.
Unsalted Butter: Combines with the cookie crumbs to bind the base together and add richness.

Cheesecake Filling

Gelatine: Provides structure to the no-bake cheesecake, helping it hold its shape.
Boiling Water: Dissolves the gelatine, making it easier to incorporate into the filling.
Cream Cheese: The main ingredient for the cheesecake layer, providing a creamy and tangy base.
Powdered Sugar: Sweetens the filling without adding grittiness.
Vanilla Extract: Enhances the flavor and complements the Biscoff spread.
Biscoff Spread: Adds the signature spiced flavor and creamy texture to the filling.
Heavy Cream: Adds richness and helps create a smooth, airy texture in the filling.
Extra Biscoff Spread: Smeared inside the molds for an extra burst of flavor.

Topping

Heavy Cream: Whipped to make a light and fluffy topping.
Powdered Sugar: Sweetens the whipped cream without overpowering it.
Vanilla Extract: Adds flavor to the whipped cream, tying it into the overall dessert.

Garnish

Reserved Cookie Crumbs: Adds a decorative touch and ties the garnish to the base flavor.
Biscoff Cookies: One for each mini cheesecake, serving as a fun, edible decoration.
Melted Biscoff Spread: Drizzled over the top for flavor and visual appeal.

How To Make Mini Biscoff Cheesecakes

1. Prepare the Crumb Base:
Crush the Biscoff biscuits into fine crumbs using a food processor or stick blender. Mix the crumbs with melted butter until fully combined. Press the mixture evenly into the bottoms of your silicone molds or lined cupcake trays to form a sturdy base. Refrigerate.

2. Dissolve the Gelatine:
Mix the gelatine with boiling water, stirring until completely dissolved. Place the mixture over a hot water bath to keep it warm and prevent it from setting prematurely.

3. Make the Cheesecake Filling:
Beat the cream cheese and powdered sugar together until smooth and lump-free. Add vanilla and Biscoff spread, and mix again until fully combined. Add the heavy cream and while mixing, add the warm gelatine mixture and beat until the filling thickens.

4. Assemble the Cheesecakes:
Pipe or spoon half the cheesecake filling into the molds, filling them halfway. Smear a small amount of Biscoff spread inside each mold.. Add the remaining cheesecake filling, leveling the tops with a spatula. Freeze the molds overnight.

5. Unmold the Cheesecakes:
Once frozen, gently push the cheesecakes out of the silicone molds. If using lined cupcake trays, peel away the liners carefully. Place the cheesecakes on a serving platter and refrigerate while preparing the topping.

6. Prepare the Whipped Topping:
Whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a 1M piping tip. Pipe a swirl of whipped cream onto each cheesecake.

7. Add Garnishes:
Decorate each cheesecake with a Biscoff cookie pressed into the whipped cream. Sprinkle with reserved cookie crumbs and drizzle melted Biscoff spread over the top for a finishing touch.

8. Thaw and Store:
Refrigerate your Mini Biscoff Cheesecakes for 2 hours to thaw before serving chilled.

Fay's Top Tip

Freeze the cheesecakes overnight before removing them from the molds. This ensures they set completely and release cleanly from the molds without damage, giving you perfectly shaped desserts every time.

Serving Suggestions for Mini Biscoff Cheesecakes

Drizzle with Sauce: Serve with an extra drizzle of caramel sauce for added sweetness and visual appeal.

Add Fresh Fruit: Pair the cheesecakes with fresh berries like raspberries, strawberries, or sliced bananas to balance the rich flavors.

Sprinkle Toppings: Top with crushed nuts, like pecans or almonds, for a crunchy contrast.

Add Ice Cream: Serve with a small scoop of vanilla ice cream or caramel ice cream for an extra indulgent treat. My Biscoff Ice Cream Cups are a quick no-churn option with a strong cookie flavor.

Mini Dessert Platter: Include these Mini Biscoff Cheesecakes as part of a dessert platter with macarons, chocolate truffles, or mini tarts for variety.