These Mini Biscoff Cheesecakes are dangerously delicious and incredibly simple to make. With a crispy Biscoff cookie crust, creamy cookie butter, and a drizzle of gooey cookie spread, these no-bake cheesecakes are perfect one-bite desserts.
I have a massive sweet tooth, but I'm also not much of a baker. That is why I try to make all of my dessert recipes super simple, beginner friendly, but delicious. This one is inspired by the Biscoff cheesecake from Costco, only in mini form. Plus, it's no-bake, meaning there's no need to turn on the oven and heat up your kitchen. With a handful of ingredients you can easily find at your grocery store, this a fun treat perfect any time of year.
If you are looking for fun yet simple mini desserts, you came to the right place. Try my Mini Rustic Peach Custard Pies, inspired by the peach pie my mom made growing up. Or, my Mini Apricot and Almond Tarts, truly as simple as it gets. And for something a little quirky and fun, try these Lemon and White Chocolate Cookies with Thyme for a unique take on the classic cookies. I think my decadent mini Biscoff cheesecakes deserve a spot right alongside these tasty treats.
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Ingredients that Matter
All of these ingredients I found at my local grocery store, and I bet you'll find them fairly easily, as well. Here is what you'll need for this recipe:
- Lotus Biscoff Cookies. These buttery spiced cookies are delicious dunked in coffee or as a mid-air snack on an international flight. Here they are ground to a fine crumb then mixed with melted butter to make a simple crust.
- Melted Butter. A little melted butter mixed with the ground cookies holds the mixture together, and when pressed into a mini muffin tin, you have a simple cookie crust for the cheesecakes.
- Cookie Butter. Word of warning: This stuff is crazy good! If you've never had cookie butter, think of it as a mix of peanut butter and Biscoff biscuits. It's quite sweet, but incredibly diecious.
- Cream Cheese. It wouldn't be a cheesecake without the cream cheese. I like to use regular full-fat cream cheese (you'll need a 1 pound) and be sure it's at room temperature before making the filling.
- Vanilla. Add a splash of vanilla extract to make the filling a bit more complex.
- Sour Cream. A little sour cream thins out the filling and adds just enough tang to cut through the sweetness.
- Powdered Sugar. A bit of powdered sugar helps provide body to the filling and a touch more sweetness.
See recipe card for quantities.
How to Make Biscoff Cookie Butter Cheesecake Bites
This no-bake mini cheesecake recipe is quite simple to put together. Here are the instructions:
Smash cookies in a zip-top bag with the bottom of a small skillet. Or give them a quick zap in the food processor. Mix together ground Biscoff cookies with melted butter.
Divide the cookie mixture into a mini muffin pan (or a mini cheesecake pan). I suggest using a silicone pan so it's easy to remove the mini cheesecakes (no cupcake liners needed).
Add room temperature cream cheese to the base of a stand mixer fitted with a paddle attachment then mix until softened. Add cookie butter, vanilla extract, sour cream and (sifted) powdered sugar. Continue to mix until light and fluffy and well combined.
Add the creamy Biscoff cheesecake filling (using a spoon or a piping bag) then smooth the top with a damp finger. Cover the cheesecake mixture with plastic wrap and press down gently to further smooth the filling. Freezer for at least 1 hour.
Remove from the freezer and carefully pop the mini cheesecakes out of the pan. Thin out cookie butter with a bit of milk in a small bowl.
Dip each mini cheese cake into the topping to create a thin layer on top. You can also pour the mixture on top. Sprinkle with cookie crumbs, if desired, and serve immediately or, preferably, chill at least 1 hour, or until ready to serve.
Adam's Pro Tip
Nobody likes a lumpy cheesecake; you want a nice creamy texture. To avoid lumps in the cheesecake batter, be sure the cream cheese is room temperature. Set it on the counter for at least 30 minutes. You can also let it sit in room temperature water to speed up the process (keep it wrapped in its foil). Also, be sure to sift the powdered sugar.
Substitutions
This recipe cannot be made gluten-free or vegan, but you can make some substitutions. Try swapping out the sour cream for heavy cream/whipping cream in the filling. You can also use heavy cream in place of the milk for the thinned out Biscoff spread topping. You can also add in a bit of ground cinnamon if you want to enhance the Biscoff flavor.
Equipment
You can make the filling by hand, but I suggest using something with a motor and save your shoulder! I love a good stand mixer, like this KitchenAid Artisan Series Stand Mixer or go with a handheld option like this Hamilton Beach 6-Speed Electric Hand Mixer.
Using a silicone mini muffin pan makes it easier to remove the frozen cheesecakes. Try this Trudeau Structure Silicone Muffin Pan. If using a regular mini muffin tin, be use muffin liners.
Storage
You can store leftovers in the refrigerator for up to 5 days. Be sure to loosely cover them to avoid aromas from the fridge getting into the delicious cheesecakes. If you want to keep them longer, place in an airtight container and freeze for up to 1 month.
These cheesecake bites tastes best cold out of the refrigerator, but you can definitely eat them out of the freezer. Or, remove from the freezer and set aside at room temperatures for 10 minutes before serving.
FAQ
Cooking butter is made with Biscoff cookies and oil and other ingredients. It has the texture of peanut butter but tastes like a Biscoff cookie. It is quite sweet.
No, like Nutella store cookie butter at room temperature for optimal texture.
For no-cook cheesecake recipes, it's important to use the correct ratio of cream cheese and sour cream. They need to chill thoroughly in the freezer to properly set.
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Recipe
Mini Biscoff Cheesecakes (no bake)
- Total Time: 1 hr. 20 min.
- Yield: 24 mini cheesecakes 1x
Description
These Mini Biscoff Cheesecakes are dangerously delicious and incredibly simple to make. With a crispy Biscoff cookie crust, decadent creamy cookie butter and a drizzle of gooey cookie spread, these are perfect one-bite desserts.
Ingredients
Crust
- 15 Biscoff cookies
- 3 Tbsp. unsalted butter, melted
Filling
- 8 oz. cream cheese, room temperature
- ½ cup Biscoff cookie butter
- ¼ cup sour cream
- ¼ cup powdered sugar, sifted
- 1 tsp. vanilla
Topping
- ¼ cup Biscoff cookie spread
- 2-3 Tbsp. milk or heavy cream
- Crushed Biscoff cookies, for garnish
Instructions
Crust
- To make the crust, crush the Biscoff cookies until the consistency of rough sand. Stir in melted butter and toss until well incorporated.
- Divide mixture in a mini muffin pan (about 1 ½ teaspoons each) and press in firmly (use a shot glass or a muddler). Set aside
Filling
- Add the cream cheese to the base of a stand mixer fitted with a paddle attachment (or use an electric hand mixer and medium bowl). Mix until light and fluffy, about 2 minutes. Add cookie butter and mix until well incorporated. Add the sour cream, sifted powdered sugar and vanilla and mix until smooth.
- Transfer mixture to a piping bag or a ziptop bag with one end snipped off. Pipe the filling evenly into the mini muffin pan (there is enough filling to come almost to the top of all muffin openings). Gently smooth the top with damp fingers then cover with plastic wrap and freeze for at least 1 minute.
Topping
- Stir together cookie butter and milk or heavy cream until smooth and slightly runny (you may need to add a bit more dairy to adjust consistency). Remove the cheese cakes from the pan and dip the tops of the cheesecakes into the cookie butter topping. Sprinkle with crushed cookies and serve immediately.
Notes
- Leftovers may be stored lightly covered with plastic for up to 5 days.
- For further storage, transfer to an airtight container and freeze for up to 1 month.
- Be sure the cream cheese is room temperature and the powdered sugar is sifted to prevent lumps.
- Prep Time: 20 min.
- Cook Time: 0 min.
- Category: desserts
- Method: no bake
- Cuisine: American
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