These no-bake mini Biscoff cheesecakes are an elegant, easy dessert: a crunchy Biscoff cookie crust filled with a creamy cookie-butter cheesecake and finished with cookie-butter whipped cream. Ready in under 30 minutes of active prep and served as handheld treats, they’re ideal for parties, holidays, or any special gathering.
If you enjoy no-bake desserts, these mini Biscoff cheesecakes are a must-try. They look impressive while being simple to make, which makes them perfect for feeding a crowd without fuss.
They’re a great choice for holidays and parties because they’re easy to prepare ahead of time yet deliver big on flavor and presentation.
Why you’ll love These No-Bake Mini Biscoff Cheesecakes
If you’re a cookie-butter fan, these deliver exactly that sweet, spiced flavor you crave. Mini desserts are convenient for serving, and these tiny cheesecakes are especially crowd-pleasing.
Highlights:
- Surprisingly straightforward to make—simple steps with big payoff.
- An eye-catching dessert that’s perfect for entertaining.
- Make-ahead friendly so you can prep in advance.
- Perfect for cookie-butter lovers.
- No baking required.
I hope you and your guests enjoy these as much as my family does.
Ingredient Notes
See the recipe card below for exact measurements.
- Use full-fat dairy. Full-fat cream cheese, butter, and sour cream give the best texture and flavor.
- If your crust uses salted butter, skip the added sea salt.
- Room temperature cream cheese and sour cream produce the smoothest filling—this prevents lumps.
- Keep the heavy cream very cold so it whips to stiff peaks and helps the filling set firmly after chilling.
Ways To Vary This Recipe
- Swap vanilla extract for vanilla bean paste for a more pronounced vanilla flavor.
- Top variations: drizzle extra cookie butter, use plain whipped cream with a cookie half, or add a spoonful of chocolate ganache.
- Use graham crackers for the crust if you prefer a milder base.
- Make them festive with sprinkles for holidays.
Step-By-Step Instructions
Step 1 — Make the crust: Pulse cookies, cinnamon, and a pinch of sea salt in a food processor until fine crumbs form.
Add melted butter and pulse until the mixture is evenly moistened and crumbly.
Step 3 — Press crusts: Press about 1½ tablespoons of crust into each cavity of a regular muffin pan lined with cupcake liners. Freeze the crusts while you make the filling.
Step 4 — Make cheesecake filling: Beat softened cream cheese and sugar until smooth. Add sour cream, vanilla, cinnamon, and softened cookie butter. Beat until combined.
Beat until smooth and well combined.
Step 6 — Whip cream: In a chilled bowl, whip the heavy cream and powdered sugar to stiff peaks.
Step 7 — Fold: Gently fold the whipped cream into the cookie-butter cream cheese mixture until no white streaks remain.
Step 8 — Fill cups: Spoon or pipe filling into each crust-lined cavity. A 1½ Tbsp cookie scoop works well—aim for even tops.
Step 9 — Chill: Smooth the tops with an offset spatula and chill for 6–8 hours or overnight for best results.
Step 10 — Cookie-butter whipped cream: Just before serving, start whipping the heavy cream, powdered sugar, and vanilla until it begins to thicken. Add softened cookie butter (warmed slightly to loosen, not hot) and continue to beat to stiff peaks.
To serve: Optionally spoon slightly melted cookie butter over each cheesecake, then pipe or spoon the cookie-butter whipped cream on top. Finish with crushed Biscoff crumbs. For variety, leave some without extra cookie butter for guests who prefer less.
Recipe Tips
If you don’t have two muffin tins: place 12 liners in a shallow pan for the remaining cheesecakes. The shape may vary, but it works in a pinch.
Room temperature ingredients: For the creamiest filling, use room-temperature cream cheese and sour cream; cold ingredients can cause lumps.
Storage
Store finished cheesecakes in an airtight container in the fridge for 3–4 days. Freeze up to 3 months: if they’re topped with whipped cream, flash-freeze in a single layer for about an hour before stacking with parchment between layers.
Common Questions
Yes. You can make it as a classic no-bake cheesecake in an 8 or 9-inch pan instead of mini portions.
Chilling lets the cream cheese firm up and the whipped cream’s fat stabilize, which together set the filling. The powdered sugar also helps slightly.
Common issues are using ingredients at the wrong temperature, not chilling long enough, or overmixing after folding in the whipped cream. Follow the steps and chill time for reliable results.
Other No-Bake Dessert Recipes
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No-Bake Lemon Blueberry Cheesecake
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No-Bake Oreo Cheesecake Cups
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No Bake Caramel Apple Cheesecake
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No-Bake Mini Biscoff Cheesecakes
Equipment
- 2 Regular muffin pans
- Food processor
- Electric mixer
Ingredients
Crust:
- 8.8 oz Biscoff cookies (about 32 cookies)
- 7 Tbsp unsalted butter, melted
- Pinch sea salt
- 1/4 tsp cinnamon
Cheesecake filling:
- 2 (8-oz) blocks cream cheese, softened
- 1/2 cup sugar
- 1 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 2/3 cup Biscoff cookie butter, softened
- 1/2 cup sour cream, room temperature
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Cookie butter whipped cream:
- 1 1/4 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla
- 1 1/2–2 Tbsp cookie butter, softened
- Optional: extra melted cookie butter for topping
Instructions
- Make the crust: Process cookies, cinnamon, and sea salt to fine crumbs. Add melted butter and pulse until crumbly. Press about 1½ Tbsp into each lined muffin cup and freeze while you prepare the filling.
- Cheesecake filling: Beat cream cheese and sugar until smooth. Add sour cream, vanilla, cinnamon, and softened cookie butter, beating until combined.
- In a chilled bowl, whip 1 cup heavy cream with 1/4 cup powdered sugar to stiff peaks. Fold into the cookie-butter cream cheese mixture until no streaks remain.
- Spoon or pipe filling into each crust-lined cup, smoothing the tops. Chill 6–8 hours or overnight.
- Cookie butter whipped cream: Just before serving, beat 1¼ cup heavy cream with 1/4 cup powdered sugar and vanilla until it begins to thicken. Add softened cookie butter and continue to beat to stiff peaks.
- To serve: Optionally drizzle slightly melted cookie butter onto each cheesecake, pipe the cookie-butter whipped cream, and sprinkle with extra cookie crumbs. Refrigerate leftovers.
Notes
If you don’t have two muffin tins: place 12 liners in a shallow pan for the remaining cups—shapes may vary.
Tip: Use room-temperature cream cheese and sour cream for the smoothest filling.
Nutrition
Nutrition information is an approximation.
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