Description

These no-bake mini Biscoff cheesecakes are ultra-creamy, packed with cookie butter flavor, and topped with the dreamiest whipped cream made with melted Biscoff spread. A simple dessert that looks fancy, tastes indulgent, and requires zero oven time! Perfect for parties or portioned treats.

Ingredients

For the Crust:

1 1/4 cups Biscoff cookie crumbs (about 15 cookies)

4 tbsp unsalted butter, melted

For the Cheesecake Filling:

8 oz cream cheese, softened

1/2 cup Biscoff cookie butter

1/3 cup powdered sugar

1 tsp vanilla extract

1/2 cup heavy whipping cream

For the Cookie Butter Whipped Cream:

1/2 cup heavy whipping cream

2 tbsp Biscoff cookie butter, melted and slightly cooled

1 tbsp powdered sugar

Optional Garnish:

Crushed Biscoff cookies, cookie halves, or caramel drizzle

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Instructions

1. In a bowl, combine Biscoff crumbs and melted butter. Mix until evenly moistened.

2. Press mixture firmly into the bottoms of 6 muffin liners or small jars. Chill while preparing filling.

3. In a medium bowl, beat cream cheese until smooth. Add cookie butter, powdered sugar, and vanilla. Beat until creamy.

4. In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the cheesecake mixture.

5. Spoon or pipe filling over crusts and smooth tops. Chill for at least 2–3 hours.

7. To make the whipped topping, beat cream and powdered sugar until soft peaks form. Add melted cookie butter and whip to stiff peaks.

8. Pipe over chilled cheesecakes. Garnish with cookie crumbles or cookie halves.

9. Serve chilled and store leftovers in the fridge for up to 3 days.

Notes

• Make ahead for parties—flavors deepen overnight!

• Use silicone muffin liners for easy release.

• Swap Biscoff with Nutella or peanut butter for a twist.