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Summer Mini Biscoff Cheesecakes

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Creamy, no-bake mini cheesecakes made with a Biscoff cookie crust and topped with extra Biscoff crumbles or drizzle—perfectly portioned and ideal for summer gatherings.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes (including chill time)
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 20 Biscoff cookies (plus extra for topping)
  • 4 tablespoons unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream or sour cream
  • Optional: 1/4 cup Biscoff spread for swirls or drizzle

Instructions

  1. Finely crush Biscoff cookies, reserving a few for topping, and mix with melted butter.
  2. 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, beat softened cream cheese, powdered sugar, and vanilla until smooth.
  4. Whip in heavy cream or sour cream until the filling is velvety and just pipeable.
  5. Spoon or pipe the cheesecake mixture over the crusts, nearly to the top of each cup.
  6. Optional: Swirl a little Biscoff spread into the center of each cheesecake.
  7. Chill in the refrigerator for at least 4 hours, preferably overnight.
  8. Before serving, top with crumbled Biscoff cookies or a dollop of Biscoff spread.

Notes

  • Use gluten-free Biscoff-style cookies to make this gluten-free.
  • Add chopped berries or spices like cinnamon for a twist.
  • Top with whipped cream and fresh fruit for added flair.
  • Best served cold and stored in the fridge for up to 5 days.

Nutrition

Find it online: https://allcookedup.com/summer-mini-biscoff-cheesecakes/