Can I use a regular muffin tin instead of a mini cheesecake pan?

Absolutely. Line with cupcake liners for easy removal. You can also use silicone molds — those pop out like magic.

How long do they need to set?

At least 6 hours in the fridge; overnight gives the best texture. If you’re impatient, freeze for a couple hours and serve slightly firm.

Can I make this dairy-free?

Swap cream cheese for a dairy-free alternative and use coconut cream whipped until stiff. Texture will differ but flavor holds up.

Is there a way to make these budget-friendly?

Yup — use store-brand cookie crumbs and skip fancy garnishes. This is a sweet that plays well with Budget-friendly Baking Tips .

Can I turn these into a dessert restaurant-style plated course?

For sure — add a sauce swipe, a delicate tuile cookie, and a micro-herb for wow factor. These minis adapt well to Dessert Restaurant presentation.

No-Bake Mini Biscoff Cheesecakes — Perfect Mini Cheesecake Recipes

Description

Tiny, decadent, and totally fuss-free — these individual no-bake Biscoff cheesecakes combine a crisp, buttery cookie base with a silky, cinnamon-kissed Biscoff filling. They set in the fridge (no oven, no water bath), look adorable, and taste like dessert dreams in miniature.

Ingredients

Scale

For the crust

1 (8.8 oz / 250 g) pack Biscoff cookies
½ cup unsalted butter, melted

For the filling

1 cup cold heavy cream
3 (8 oz) blocks full-fat cream cheese, softened to room temperature
1 cup confectioners’ (powdered) sugar
1 cup creamy Biscoff cookie butter
⅓ cup sour cream, at room temperature
2 tsp pure vanilla extract
Pinch of salt

For the topping

½ cup creamy Biscoff cookie butter, warmed for drizzling
Extra Biscoff cookies (whole or crushed), for garnish
Whipped cream, optional

Instructions

Make the crust
- Pulse the Biscoff cookies in a food processor until they become fine crumbs.
- Pour in the melted butter and pulse a few more times until the crumbs hold together when squeezed — the texture should be sandy but cohesive.
- Lightly grease two mini cheesecake pans (or line two 12-cup muffin tins with liners). Press about 1 tablespoon of the crumb mixture into each cavity to form a firm base. Chill the pans in the freezer or fridge while you prepare the filling.
Whip the cream
- In a chilled bowl, whip the cold heavy cream with a mixer until it reaches stiff peaks (about 2 minutes). Be careful not to overwhip. Return the whipped cream to the refrigerator while you make the cream cheese mixture.
Make the Biscoff filling
- In a separate large bowl, beat the softened cream cheese until smooth. Add the powdered sugar, 1 cup Biscoff cookie butter, sour cream, vanilla, and a pinch of salt. Beat until the mixture is silky and fully combined.
- Fold the chilled whipped cream into the cream cheese mixture gently with a rubber spatula, using a light hand until no white streaks remain.
Assemble & chill
- Transfer the filling into a piping bag fitted with a plain round tip (or use a spoon). Pipe or spoon an even amount of filling onto each chilled crust, smoothing the tops.
- Cover loosely and refrigerate the cheesecakes for at least 6 hours, or overnight for best texture.
Finish & serve
- Warm the ½ cup of Biscoff spread in the microwave for 20–30 seconds (or until pourable), then spoon or drizzle it over each mini cheesecake. Let the drizzle set in the fridge for 15–20 minutes.
- Add a final flourish: a whole Biscoff cookie perched on top, crushed crumbs, and a swirl of whipped cream if you like. Serve chilled and enjoy.

Notes

Storage
- Keep refrigerated in an airtight container for up to 4 days.
- Freeze individual cheesecakes (well wrapped) for up to 3 months; thaw overnight in the fridge before serving.
Quick tips: use properly softened cream cheese for a lump-free filling, whip the cream until just stiff, and chill long enough so the minis slice and hold their shape.

Nutrition

Serving Size: 1cheesecake
Calories: 224kcal
Sugar: 10g
Fat: 14g
Saturated Fat: 7g
Carbohydrates: 15g
Protein: 3g
Cholesterol: 23mg