Easy No Bake Mini Biscoff Cheesecakes

Indulge in the perfect blend of creamy cheesecake and iconic caramelized cookie butter with these irresistible No-Bake Mini Biscoff Cheesecakes. This modern twist on classic cheesecake combines the beloved Lotus Biscoff flavor with a silky-smooth filling, all atop a buttery cookie crust. Perfect for parties, special occasions, or whenever you’re craving a sophisticated yet simple dessert!

Background Story

Lotus Biscoff cookies, originally created in Belgium in 1932, have evolved from a simple coffee companion to a global sensation. These miniature cheesecakes celebrate the distinctive caramelized flavor that has captured dessert lovers’ hearts worldwide. The no-bake aspect makes this recipe particularly appealing, offering a stress-free way to create an impressive dessert that tastes like it came from a professional bakery.

Ingredients

For the Base:

  • 1 pack Lotus Biscoff cookies (124g / 4.4 oz)
  • 100g (7 tablespoons) unsalted butter, melted

For the Filling:

  • 250g (8.8 oz / 1 cup + 2 tablespoons) reduced-fat cream cheese, softened
  • 4 tablespoons (60g) Biscoff spread
  • 1 teaspoon vanilla extract/essence

Optional Toppings:

  • Additional Biscoff spread for drizzling
  • Crushed Biscoff cookies
  • Whipped cream

Step-by-Step Instructions

Preparing the Base

  1. Line a 12-cavity mini cheesecake pan or muffin tin with paper liners.
  2. Process Biscoff cookies in a food processor until they form fine crumbs.
  3. Mix melted butter with cookie crumbs until thoroughly combined.
  4. Divide mixture among lined cavities (approximately 1.5 tablespoons per cavity).
  5. Press firmly using the back of a spoon to create an even base.

Creating the Filling

  1. Beat softened cream cheese in a large bowl until smooth and creamy.
  2. Add Biscoff spread and vanilla extract.
  3. Mix until completely combined and no streaks remain.
  4. Beat for an additional minute to incorporate air for a lighter texture.

Assembly and Setting

  1. Spoon or pipe the filling evenly over each base.
  2. Smooth tops with an offset spatula if desired.
  3. Refrigerate for minimum 4 hours, preferably overnight.
  4. Before serving, drizzle with melted Biscoff spread and sprinkle with crushed cookies.

Timing

  • Prep Time: 20 minutes
  • Chilling Time: 4 hours minimum
  • Total Time: 4 hours 20 minutes
  • Yield: 12 mini cheesecakes

Nutritional Information

Per serving (1 mini cheesecake):

  • Calories: 245
  • Fat: 16g
  • Saturated Fat: 8g
  • Carbohydrates: 22g
  • Sugar: 12g
  • Protein: 3g
  • Fiber: 0.5g
  • Sodium: 180mg

Pro Tips and Tricks

  1. Room Temperature Ingredients
  • Ensure cream cheese is completely softened to avoid lumps
  • Microwave Biscoff spread for 10-15 seconds to achieve better mixing
  1. Perfect Base
  • Use the bottom of a shot glass to compress the base evenly
  • Freeze the base for 10 minutes while preparing filling
  1. Smooth Filling
  • Scrape bowl sides frequently while mixing
  • Beat until just combined to prevent over-mixing
  1. Professional Finish
  • Use a piping bag for neat filling distribution
  • Tap pan gently on counter to remove air bubbles

Variations and Substitutions

  1. Dietary Modifications:
  • Gluten-free: Use gluten-free speculoos-style cookies
  • Lower fat: Use Neufchâtel cheese instead of cream cheese
  • Vegan: Substitute with dairy-free cream cheese and vegan butter
  1. Flavor Variations:
  • Add 2 tablespoons cocoa powder for chocolate Biscoff
  • Incorporate crushed Biscoff cookies into the filling
  • Layer with caramel sauce for extra indulgence

Common FAQs

Q: Can I make this recipe ahead of time?
A: Yes, these cheesecakes can be made up to 3 days in advance and stored in the refrigerator.

Q: Why isn’t my filling firm enough?
A: Ensure proper chilling time and avoid over-beating the filling, which can make it too soft.

Q: Can I freeze these mini cheesecakes?
A: Yes, they freeze well for up to 3 months. Thaw overnight in the refrigerator.

Q: Can I make this as one large cheesecake?
A: Yes, use an 8-inch springform pan and increase chilling time to 6-8 hours.

Storage and Make-Ahead Tips

Refrigerator Storage

  • Store in an airtight container for up to 5 days
  • Add toppings just before serving
  • Keep away from strong-smelling foods

Freezing Instructions

  1. Freeze uncovered until solid (about 2 hours)
  2. Wrap individually in plastic wrap
  3. Store in freezer bag for up to 3 months
  4. Thaw in refrigerator overnight

Make-Ahead Options

  • Prepare bases up to 1 week ahead and store in freezer
  • Make complete cheesecakes 3 days ahead
  • Add decorative toppings just before serving