Delicious No-Bake Mini Cheesecakes to Impress
These adorable mini Biscoff cheesecakes are single-serve treats that combine a crunchy cinnamon-spiced cookie base with a rich, creamy cheesecake filling infused with cookie butter. Topped with whipped cream, a drizzle of melted Biscoff spread, and a whole cookie for presentation, they’re perfect for parties, holidays, or anytime you want a dessert that looks as good as it tastes. This style of dessert is popular and well-loved, with many versions shared by home bakers and professional recipe developers alike.
Ingredients
For the Crust
- Biscoff cookie crumbs (finely crushed)
- Melted unsalted butter
For the Cheesecake Filling
- Softened cream cheese (full fat)
- Biscoff cookie butter
- Powdered sugar
- Vanilla extract
- Heavy cream, whipped to stiff peaks
For Topping
- Whole Biscoff cookies (one per mini cheesecake)
- Optional: crushed Biscoff crumbs for garnish
- Optional: additional melted cookie butter drizzle
A detailed version of this recipe with exact measurements and photos can be found at The Cozy Plum website.
Preparation Steps
- Prepare the Crust:
Mix the Biscoff cookie crumbs with melted butter until the texture resembles wet sand. Press firmly into the bottom of paper-lined muffin tin cavities to form the crust. - Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese, cookie butter, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream until the mixture is light and well incorporated. - Assemble the Mini Cheesecakes:
Spoon or pipe the filling over each cookie crust, smoothing the tops with a spatula. Tap gently on the counter to pop any air bubbles. - Chill to Set:
Refrigerate the cheesecakes for at least 4 hours (or overnight for best results) so they set firmly. - Add Toppings Before Serving:
Just before serving, press a whole Biscoff cookie into the top of each cheesecake. Optionally, drizzle melted cookie butter over them and sprinkle with extra crumbs.
Professional Serving Suggestions
- Serve on a decorative platter with small dessert spoons for easy individual portions.
- Pair with coffee or espresso to complement the spiced cookie flavor.
- Add a fresh berry or mint leaf for color contrast and brightness.
Discussion Questions
- What variations could you try with this recipe (e.g., chocolate swirl, fruit topping)?
- How might you adapt this dessert for dietary restrictions (e.g., gluten-free or vegan)?
- Which presentation style makes these mini cheesecakes feel most festive?
Important Tips for Success
- For a smooth filling, ensure all dairy ingredients (cream cheese, heavy cream) are at room temperature before mixing.
- Don’t overmix the cheesecake batter — this helps keep the texture creamy rather than dense.
- Chill thoroughly; setting time is key for structure.
Frequently Asked Questions
Can these cheesecakes be frozen?
Yes — freeze before adding whipped toppings, then thaw in the refrigerator before serving.
Do you need a mixer?
A hand mixer or stand mixer makes the process easier, but vigorous whisking by hand works too.
Can I bake these instead of chilling?
Some versions of mini Biscoff cheesecakes are baked, and those instructions differ slightly — this particular one is designed as no-bake for simplicity.