Summer Mini Biscoff Cheesecakes

I create bite-sized cheesecakes featuring the rich caramelized flavor of Biscoff cookies, perfectly suited for warm weather. They’re creamy, delicious, and ideal for enjoying at summer gatherings.

Why You’ll Love This Recipe

I love how these mini cheesecakes combine the familiar comfort of cheesecake with the unique spiced crunch of Biscoff cookies. They’re portable, portion-controlled, and require no baking—just a chill in the fridge. They make hosting stress-free and indulgent.

Ingredients

(Heres a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Biscoff cookies (for crust and topping)

• Unsalted butter, melted

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

• Heavy cream or sour cream

• Optional: Biscoff spread for swirls or drizzle

Directions

1. I finely crush the Biscoff cookies—reserving a handful for topping—and mix the crumbs with melted butter.

2. I press the crumb mixture into the bottoms of a muffin tin lined with paper or silicone cups to form mini crusts.

3. In a bowl, I beat together softened cream cheese, powdered sugar, and vanilla until smooth.

4. I whip in heavy cream (or sour cream) until the filling is velvety and just pipeable.

5. I spoon or pipe the cheesecake mixture onto the crusts, filling each nearly to the top.

6. If I want extra Biscoff flavor, I swirl a little Biscoff spread into the center of each cheesecake.

7. I chill the mini cheesecakes in the refrigerator for at least 4 hours, or preferably overnight.

8. Just before serving, I crumble more Biscoff cookies on top or add a dollop of Biscoff spread for garnish.

Servings and timing

This recipe makes 12 mini cheesecakes.

• Prep time: about 20 minutes

• Chill time: at least 4 hours, ideally overnight

Variations

• I fold in chopped strawberries or raspberries into the filling for a fruity twist.

• I use gluten-free Biscoff cookies to keep them gluten-free.

• I add a pinch of cinnamon or nutmeg to the crust for extra warmth.

• I top with whipped cream and fresh berries for a light, refreshing presentation.

Storage/reheating

I store these mini cheesecakes in an airtight container in the fridge for up to 5 days. They’re best enjoyed cold. Since they’re no-bake, reheating isn’t necessary—but I sometimes let them sit at room temperature for 10 minutes before eating to soften the texture slightly.

FAQs

Can I make these ahead for a party?

I absolutely can—I often prepare them a day in advance, chill them overnight, and they’re party-ready the next day.

How long do they need to chill?

I usually wait at least 4 hours, but chilling overnight gives the best texture and flavor.

Can I freeze the mini cheesecakes?

I don’t recommend freezing them. Although they freeze okay, the texture can be slightly grainy upon thawing. I prefer them fresh-chilled.

Can I use a different cookie for the crust?

I can swap Biscoff for graham crackers, Digestive biscuits, or chocolate cookies. Just crush and mix with butter as usual.

My filling is runny—what should I do?

I make sure my cream cheese is very well softened and vigorously beat the filling. I also avoid overwhipping the cream. If it stays loose, I add a bit more powdered sugar or chill it longer.

Conclusion

I find these Summer Mini Biscoff Cheesecakes to be the perfect warm-weather dessert—simple, fuss-free, and irresistibly flavorful. Whether I’m serving them at a backyard barbecue or a casual get-together, they always disappear fast.