These no-bake mini Biscoff cheesecakes have a buttery Biscoff cookie crust, a creamy cookie butter filling, melted Biscoff spread, and whipped cream on top. No oven needed!
All the flavor of my no-bake Biscoff cheesecake in perfect single-serving portions.
Each one starts with a thin, crunchy Biscoff crust pressed into a muffin liner, then gets topped with a whipped cream cheese and cookie butter filling that sets firm without gelatin or eggs.
Once chilled, they are finished with melted Biscoff spread, piped whipped cream, and a sprinkle of cookie crumbs, so every bite has a little bit of everything.
They are easy to serve, need no slicing, and are perfect for parties, holidays, and dessert tables.
Love bite-sized cheesecakes? Try my mini no-bake cheesecakes, mini Oreo cheesecakes, and 3-ingredient no-bake cheesecake.
Jump to:
- Mini Biscoff Cheesecakes at a Glance
- Why this recipe works
- Ingredients
- Why Instant Pudding Makes the Difference
- Step by Step Instructions
- How to Tell When They're Set
- Expert Tips
- Troubleshooting
- Frequently Asked Questions
- Storing
- How Long Can They Sit Out?
- Freezing
- Make It Ahead Of Time
- Substitutions
- Variations
- How to Make Them in Different Sizes
- Choosing Liners and Pans
- Equipment
- Connect With Us
- 📖 Recipe
- 💬 Comments
Mini Biscoff Cheesecakes at a Glance
- Yield: 12 mini cheesecakes
- Prep time: 25 minutes
- Chill time: At least 4 hours, or overnight
- Pan: Standard 12-cup muffin tin with paper liners
- No bake: No oven, no eggs, and no gelatin
Why this recipe works
- Biscoff in Every Layer: Biscoff cookies form the crust, cookie butter flavors the filling, and melted spread and crumbs finish the top.
- Firm, Sliceable Set: Whipped heavy cream and a little instant pudding mix give the filling a sturdy, creamy texture without gelatin.
- Single Servings: Each cheesecake is its own portion, so there is no slicing and no messy serving.
- Quick to Set: Mini cheesecakes chill in less time than a full-size cheesecake.
- Made Ahead: They keep in the fridge for days, so you can prep them well before your party.
Ingredients
Before starting, measure and prepare your ingredients so the assembly goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.
The crust
Biscoff Cookies: Crushed into fine crumbs for a crunchy, spiced crust. Any speculoos-style cookie works.
Unsalted Butter: Melted to bind the crumbs together.
The filling
Cream Cheese: Full-fat block cream cheese at room temperature. Avoid spreadable cream cheese from a tub, which is too soft to set.
Powdered Sugar: Sweetens the filling smoothly with no grainy texture.
Vanilla Instant Pudding Mix: A small amount helps the filling set firmly without gelatin.
Vanilla Extract: Enhances the warm, caramelized flavor of the cookie butter.
Sour Cream: Adds a gentle tang that balances the sweetness.
Biscoff Spread: Also called cookie butter. It gives the filling its signature spiced caramel flavor.
Heavy Cream: Must be very cold so it whips into the filling and gives it lift.
The topping
Biscoff Spread: Melted and spooned over each cheesecake.
Whipped Cream: Cold heavy cream, powdered sugar, and vanilla whipped to stiff peaks.
Biscoff Cookie Crumbs: Sprinkled on top for crunch.
Why Instant Pudding Makes the Difference
Most no-bake mini cheesecakes rely on whipped cream alone, which means chilling them overnight and hoping they hold their shape. A couple of tablespoons of vanilla instant pudding mix changes that.
- Faster Set: The cheesecakes are firm enough to unwrap in about 4 hours instead of 8 to 12.
- Holds Its Shape: The filling stays sliceable and smooth instead of turning soft and mousse-like.
- Party Friendly: They hold up better on a dessert table at room temperature.
- No Gelatin: You get a firm set without blooming or melting gelatin.
Step by Step Instructions
Make the crust
Prep: Line a 12-cup muffin tin with paper liners.
Crush: Pulse the Biscoff cookies in a food processor into fine crumbs, or crush them in a zip-top bag with a rolling pin. Mix with the melted butter until evenly coated.
Press: Add about 1 tablespoon of crumbs to each liner and press down firmly with the bottom of a small glass. Freeze the tin while you make the filling.
Make the filling
Beat: In a large bowl, beat the room temperature cream cheese, powdered sugar, vanilla extract, and instant pudding mix with an electric mixer until smooth.
Add the Biscoff: Add the Biscoff spread and sour cream and mix until fully combined with no streaks.
Whip: Pour in the cold heavy cream and beat until the filling is thick and holds its shape.
Fill: Transfer the filling to a piping bag and pipe it into the liners, almost to the top. Tap the tin on the counter to level them.
Chill: Cover and refrigerate for at least 4 hours, or overnight, until set.
Decorate
Whipped Cream: Whip the cold heavy cream, powdered sugar, and vanilla extract to stiff peaks and transfer to a piping bag with a star tip.
Biscoff Topping: Warm the Biscoff spread in the microwave for 10 to 15 seconds until pourable, then spoon about 1 teaspoon over each cheesecake.
Finish: Pipe a swirl of whipped cream on top of each cheesecake and sprinkle with Biscoff cookie crumbs.
Cookie on Top: Press half a Biscoff cookie into each whipped cream swirl.
How to Tell When They're Set
The tops should feel firm and spring back slightly when touched, and the filling should not wobble when you tilt the tin. If they still feel soft, chill them for another hour before decorating.
Expert Tips
- Press the Crust Hard: A firmly packed crust holds together when you peel off the liner.
- Use a Piping Bag: Piping the filling fills each liner evenly and keeps the edges clean.
- Warm the Topping Gently: Melted Biscoff should be pourable but not hot, or it can soften the cheesecake underneath.
- Peel Liners Cold: Unwrap the cheesecakes straight from the fridge for the cleanest edges.
- Decorate Close to Serving: Pipe the whipped cream within a few hours of serving so it stays fluffy and the crumbs stay crunchy.
Troubleshooting
Why is my filling runny?
The heavy cream was not cold enough, or the filling was not whipped long enough. Use cream straight from the fridge and beat until the filling holds its shape.
Why is the filling lumpy?
The cream cheese was too cold. Let it soften to room temperature and beat it smooth before adding the other ingredients.
Why are the cheesecakes sticking to the liners?
They weren't chilled long enough. Make sure they are fully set, then peel the liners while the cheesecakes are still cold from the fridge.
Frequently Asked Questions
Chill them for at least 4 hours, or overnight. Mini cheesecakes set faster than a full-size cheesecake, but they need this time to firm up enough to unwrap cleanly.
Yes. Spoon the crust and filling into small glasses, jars, or dessert cups and serve them with a spoon. There is no need to unmold them.
Yes. Reduce the powdered sugar in the filling to ¾ cup and skip the sugar in the whipped cream. The sour cream and cream cheese already balance the sweetness of the Biscoff spread.
Storing
Store the cheesecakes covered in the fridge for up to 4 days. For the best texture, add the whipped cream and cookie crumbs on the day you serve them.
How Long Can They Sit Out?
Mini Biscoff cheesecakes can sit at room temperature for up to 2 hours. For a party, keep them in the fridge until serving and set them out on a chilled tray, then return any leftovers to the fridge.
Freezing
Freeze the undecorated cheesecakes in an airtight container for up to 2 months. Thaw them in the fridge overnight, then add the Biscoff topping and whipped cream before serving.
Make It Ahead Of Time
Make the crust and filling up to 2 days ahead and keep them covered in the fridge. Melt the Biscoff topping and pipe the whipped cream on the day of serving.
Substitutions
Instant Pudding: Leave it out if needed, but whip the filling until very thick so it still sets.
Biscoff Spread: Use any cookie butter or speculoos spread.
Gluten Free: Use gluten-free spiced cookies for the crust and check that your cookie butter is gluten free.
Variations
Chocolate Drizzle: Drizzle melted chocolate over the Biscoff topping.
Salted Caramel: Spoon salted caramel sauce over the top instead of Biscoff spread.
Pumpkin Spice: Add ½ teaspoon of pumpkin pie spice to the filling for a fall twist.
How to Make Them in Different Sizes
- Mini Muffin Tin: About 36 bite-sized cheesecakes. Use about 1 teaspoon of crust in each, and chill for at least 3 hours.
- Dessert Cups or Jars: About 8 cups. Layer the crust and filling and serve with a spoon.
- 9-Inch Springform Pan: Make my full-size no-bake Biscoff cheesecake instead.
Choosing Liners and Pans
- Foil or Greaseproof Liners (Best): They peel away cleanly from the cold cheesecakes and keep the crust intact.
- Paper Liners: They work, but they can stick slightly. Peel them straight from the fridge.
- Silicone Muffin Cups: Reusable and easy to pop out, with no liner to peel.
- Mini Cheesecake Pan: A pan with removable bottoms gives straight, bakery-style sides. Grease it lightly before adding the crust.
Equipment
- 12-cup muffin pan
- Paper or foil liners
- Food processor or zip-top bag and rolling pin
- Electric hand mixer
- Piping bags with a star tip
More Biscoff Recipes
Still craving cookie butter? Try my Biscoff butter cookies, Biscoff brownies, and Lotus Biscoff donuts!
Connect With Us
Review: Leave a rating and comment below if you enjoyed this recipe. Socials: Follow on Facebook, Instagram, and Pinterest. Save: Pin this recipe to Pinterest for later.
📖 Recipe
No Bake Mini Biscoff Cheesecakes (No-Bake)
Ingredients
Crust:
- ¾ cups Biscoff cookies
- 1 ½ tablespoon Butter melted
Filling:
- 16 oz Cream cheese room temp, full fat
- 1 cup Powder sugar
- 2 tablespoon Instant pudding
- 1 teaspoon Vanilla extract
- 1 ¼ cups Heavy cream cold
- ⅓ cup Sour cream
- ½ cup Biscoff spread
To decorate
- 4 Biscoff cookies crumbs
- 12 teaspoon Biscoff spread
Whipped Cream
- 1 cup Heavy Cream cold
- 3 tablespoon Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
Make the crust
- Prep: Line a 12-cup muffin tin with paper liners.
- Crush: Pulse the Biscoff cookies in a food processor into fine crumbs, or crush them in a zip-top bag with a rolling pin. Mix with the melted butter until evenly coated.
- Press: Add about 1 tablespoon of crumbs to each liner and press down firmly with the bottom of a small glass. Freeze the tin while you make the filling.
Make the filling
- Beat: In a large bowl, beat the room temperature cream cheese, powdered sugar, vanilla extract, and instant pudding mix with an electric mixer until smooth.
- Add the Biscoff: Add the Biscoff spread and sour cream and mix until fully combined with no streaks.
- Whip: Pour in the cold heavy cream and beat until the filling is thick and holds its shape.
- Fill: Transfer the filling to a piping bag and pipe it into the liners, almost to the top. Tap the tin on the counter to level them.
- Chill: Cover and refrigerate for at least 4 hours, or overnight, until set.
Decorate
- Whipped Cream: Whip the cold heavy cream, powdered sugar, and vanilla extract to stiff peaks and transfer to a piping bag with a star tip.
- Biscoff Topping: Warm the Biscoff spread in the microwave for 10 to 15 seconds until pourable, then spoon about 1 teaspoon over each cheesecake.
- Finish: Pipe a swirl of whipped cream on top of each cheesecake and sprinkle with Biscoff cookie crumbs.
Notes
- Ingredient Temperatures: Use room temperature cream cheese for a smooth, lump-free filling, and very cold heavy cream so it whips up thick.
- Block Cream Cheese: Use full-fat block cream cheese. Spreadable cream cheese from a tub is too soft to set.
- Instant Pudding: Use vanilla instant pudding mix. It helps the cheesecakes set firmly without gelatin.
- Firm Crust: Press the crumbs down hard with the bottom of a small glass so the crust holds together when you peel off the liner.
- Liners: Foil or greaseproof liners peel away most easily.
- Melted Biscoff: Warm the spread just until pourable. If it is hot, it will soften the filling.
- Serving: Peel the liners while the cheesecakes are cold, and add the whipped cream and crumbs close to serving.
- Mini Muffin Tin: Makes about 36 bite-sized cheesecakes. Use about 1 teaspoon of crust in each.
- Storage: Keep covered in the fridge for up to 4 days.
- Freezing: Freeze undecorated cheesecakes for up to 2 months and thaw in the fridge overnight.
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