Mini Biscoff Cheesecake Cups

These no bake mini Biscoff cheesecakes are my secret weapon for satisfying a sweet tooth in a hurry. When I need a decadent dessert for a party or just a little something special with my afternoon tea these creamy bites with a buttery cookie base always hit the spot. They taste like something you would get at a fancy bakery but come together in minutes with only a handful of ingredients.

I first made these for a school bake sale when I was short on time. Now my friends routinely request them for birthdays and gatherings. They disappear so fast that I always stash a couple away in the fridge just for myself

Ingredients

• Biscoff cookies for the crust: These add a caramelized crunch and are the star flavor Use fresh cookies for maximum aroma and flavor
• Unsalted butter for binding the crust: Use a quality unsalted butter to enhance the cookie richness
• Cream cheese at room temperature: This ensures a smooth creamy base Full fat gives the best texture
• Biscoff spread mixed into the filling and drizzled on top: It creates an ultra creamy texture and adds a sweet spiced flavor Always stir well before measuring
• Powdered sugar for sweetness: It dissolves easily for a smooth finish Be sure to sift if clumpy
• Whipping cream cold: This adds lightness and fluff to the filling Choose high fat cream for easy whipping
• Additional Biscoff cookies for topping: Use fresh cookies for the best crunch

Step-by-Step Instructions

Prepare the Crust:

Crush the Biscoff cookies into fine crumbs by pulsing in a food processor or placing in a zip top bag and smashing with a rolling pin. Add melted butter and mix until evenly combined. Divide the mixture evenly among paper cupcake liners in your muffin tin pressing down firmly with the back of a spoon to form a compact base. Chill in the fridge so the crust can firm up as you prepare the filling

Make the Cheesecake Filling:

Beat the room temperature cream cheese until completely smooth using an electric or stand mixer. Add in Biscoff spread and powdered sugar mixing thoroughly until creamy and fluffy with no lumps left. In a new bowl whip the cold whipping cream until you see soft peaks that gently hold their shape when the beaters are lifted. Carefully fold the whipped cream into the Biscoff and cream cheese mixture using a spatula This keeps the filling airy and light

Assemble:

Spoon or pipe the cheesecake mixture onto the chilled crusts filling each cupcake liner almost to the top. Smooth the surface with a spatula or the back of a spoon for an even finish

Chill:

Place the muffin tin in the fridge and let the cheesecakes set for at least four hours or overnight for best results. The filling will firm up as it chills

Top and Serve:

Warm some extra Biscoff spread until just pourable and drizzle over each cheesecake for an eye catching finish. Top with a halved Biscoff cookie for crunch and serve these mini cheesecakes chilled straight from the fridge

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My favorite part is the Biscoff drizzle on top sometimes I add a little swirl before chilling so every bite has extra cookie flavor. My niece always volunteers to help press the cookie base and she loves licking the spoon after because the filling is just irresistible

Storage Tips

Keep any leftover cheesecakes in an airtight container in the fridge for up to four days The crust stays crisp and the filling remains creamy For longer storage freeze the cheesecakes uncovered on a tray then wrap individually and freeze for up to one month Let them thaw in the fridge before serving

Ingredient Substitutions

You can swap Biscoff cookies for graham crackers or ginger snaps if that is what you have on hand Peanut butter can stand in for Biscoff spread though the flavor profile will change slightly Use plant based cream cheese and coconut whipping cream for a dairy free option

Serving Suggestions

Serve these for afternoon tea topped with a dollop of whipped cream For parties add sprinkles or edible gold for a festive look They also pair beautifully with fresh berries or a dusting of cinnamon

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Frequently Asked Questions

→ How do I keep the crust from crumbling?

Ensure the Biscoff crumbs are finely crushed and mixed thoroughly with melted butter. Press the mixture firmly into the liners before chilling to help it set properly.

→ Can I substitute another cookie for Biscoff?

Yes, you can use digestive biscuits or graham crackers, though the flavor will differ from the signature caramel notes of Biscoff.

→ How long should I chill before serving?

Chill the assembled cheesecakes for at least four hours or overnight to set the filling properly for easy removal and a creamy texture.

→ Is it necessary to use paper cupcake liners?

Paper liners make it easy to lift the mini cheesecakes out of the muffin tin and keep their shape. Silicone molds can also work well.

→ Can I make these ahead of time?

Absolutely—prepare and chill up to a day ahead. Add the cookie topping just before serving to maintain crunch.