These Mini Biscoff Cheesecakes are dangerously delicious and incredibly simple to make. With a crisp Biscoff cookie crust, creamy cookie-butter filling, and a drizzle of gooey cookie spread, these no-bake minis are perfect one-bite desserts.
I have a massive sweet tooth but I’m not a big baker, so I focus on dessert recipes that are simple, beginner-friendly, and delicious. These mini cheesecakes are inspired by the beloved Biscoff cheesecake sold at Costco, but in an easy no-bake, small-format version. They require only a handful of ingredients you can find at most grocery stores and don’t heat up the kitchen—perfect any time of year.
If you enjoy small, fun treats, these minis fit right in with other straightforward desserts like Rustic Peach Custard Pies, Mini Apricot and Almond Tarts, or Lemon and White Chocolate Cookies with Thyme. The rich cookie-butter flavor and crunchy Biscoff crust make these mini cheesecakes a standout bite.
Ingredients that matter
All ingredients are common and easy to source. These are the essentials for this recipe:
- Lotus Biscoff Cookies. These spiced, buttery cookies are ground to crumbs to form the crust.
- Melted butter. A small amount binds the cookie crumbs into a firm base.
- Cookie butter. Smooth and sweet, cookie butter (Biscoff spread) flavors the filling and topping.
- Cream cheese. Use full-fat cream cheese (room temperature) for a silky filling.
- Vanilla extract. A splash for depth of flavor.
- Sour cream. Adds a touch of tang and thins the filling slightly.
- Powdered sugar. Sifted, for sweetness and smooth texture.
See the recipe card below for exact quantities.
How to make Biscoff cookie-butter cheesecake bites
This no-bake mini cheesecake is quick to assemble. The basic steps are:
Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and pounding with a heavy pan. Stir the crumbs with melted butter until evenly moistened.
Divide the crumb mixture among the wells of a silicone mini muffin pan (about 1½ teaspoons per well) and press firmly to form a crust. Silicone pans make removal easier.
Beat room-temperature cream cheese until smooth. Add cookie butter, vanilla, sour cream, and sifted powdered sugar, and beat until light and well combined. The filling should be creamy and lump-free.
Pipe or spoon the filling into the crust-lined wells, smoothing the tops with a damp finger. Cover and freeze until firm—at least 1 hour.
Once set, gently pop the mini cheesecakes from the pan. Thin a bit of cookie butter with milk or heavy cream until pourable for the topping.
Dip or spoon the thinned cookie butter over each cheesecake, sprinkle with crushed Biscoff crumbs if desired, and serve chilled. You can serve right away or chill for another hour for a firmer texture.
Adam’s pro tip
For an ultra-smooth filling, be sure the cream cheese is fully softened to room temperature and sift the powdered sugar. If you’re short on time, place the sealed cream cheese package in warm (not hot) water to soften faster.
Substitutions
This recipe isn’t easily made gluten-free or vegan without specialty ingredients, but you can swap a few things: replace sour cream with whipped heavy cream for a lighter filling, or use heavy cream instead of milk to thin the topping. A pinch of ground cinnamon can amplify the Biscoff spice notes.
Equipment
A stand mixer or electric hand mixer makes the filling effortless, but you can mix by hand if needed. A silicone mini muffin pan is recommended for easy release; if using a metal pan, line with paper liners.
Storage
Store leftovers loosely covered in the refrigerator for up to 5 days. For longer storage, place in an airtight container and freeze for up to 1 month. These bites are best served chilled; if frozen, thaw 10 minutes at room temperature before serving for easier bites.
FAQ
Cookie butter is a spread made from crushed Biscoff cookies blended with oil and other ingredients. It has a peanut-butter-like texture and a sweet, spiced cookie flavor.
No—store cookie butter at room temperature for the best texture, similar to how you store Nutella.
No-bake cheesecakes rely on the proper cream cheese-to-dairy ratio and adequate chilling. Make sure the filling is well mixed and chill the minis thoroughly (freeze briefly or refrigerate until firm).
Recipe
Mini Biscoff Cheesecakes (no bake)
Description
These Mini Biscoff Cheesecakes pair a crunchy cookie crust with a silky cookie-butter filling and a glossy Biscoff topping—ideal for parties, dessert trays, or anytime you need a small, indulgent bite.
Ingredients
Crust
- 15 Biscoff cookies
- 3 Tbsp unsalted butter, melted
Filling
- 8 oz cream cheese, room temperature
- 1/2 cup Biscoff cookie butter
- 1/4 cup sour cream
- 1/4 cup powdered sugar, sifted
- 1 tsp vanilla extract
Topping
- 1/4 cup Biscoff cookie spread
- 2–3 Tbsp milk or heavy cream (to thin)
- Crushed Biscoff cookies, for garnish
Instructions
Crust
- Crush Biscoff cookies to a rough sand texture. Stir in melted butter until evenly moistened.
- Divide about 1½ teaspoons of the crumb mixture into each well of a mini muffin pan and press firmly to form the crust. Set aside.
Filling
- Beat cream cheese until smooth (2 minutes). Add cookie butter and mix until combined. Add sour cream, sifted powdered sugar, and vanilla; mix until light and smooth.
- Transfer filling to a piping bag or a zip-top bag with the corner snipped and pipe into the prepared crusts. Smooth the tops with a damp finger, cover, and freeze until firm (about 1 hour).
Topping
- Whisk cookie butter with milk or cream until pourable. Dip or spoon the topping onto each cheesecake, sprinkle with crushed cookies, and serve chilled.
Notes
- Store leftovers loosely covered in the refrigerator for up to 5 days or freeze in an airtight container for up to 1 month.
- Ensure cream cheese is room temperature and powdered sugar is sifted to avoid lumps.
- Prep time: 20 min
- Total time: 1 hr 20 min (including chilling)
- Yield: 24 mini cheesecakes
- Method: no bake
- Category: desserts