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
- Line a 12-cavity mini cheesecake pan or muffin tin with paper liners.
- Process Biscoff cookies in a food processor until they form fine crumbs.
- Mix melted butter with cookie crumbs until thoroughly combined.
- Divide mixture among lined cavities (approximately 1.5 tablespoons per cavity).
- Press firmly using the back of a spoon to create an even base.
Creating the Filling
- Beat softened cream cheese in a large bowl until smooth and creamy.
- Add Biscoff spread and vanilla extract.
- Mix until completely combined and no streaks remain.
- Beat for an additional minute to incorporate air for a lighter texture.
Assembly and Setting
- Spoon or pipe the filling evenly over each base.
- Smooth tops with an offset spatula if desired.
- Refrigerate for minimum 4 hours, preferably overnight.
- 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
- Room Temperature Ingredients
- Ensure cream cheese is completely softened to avoid lumps
- Microwave Biscoff spread for 10-15 seconds to achieve better mixing
- Perfect Base
- Use the bottom of a shot glass to compress the base evenly
- Freeze the base for 10 minutes while preparing filling
- Smooth Filling
- Scrape bowl sides frequently while mixing
- Beat until just combined to prevent over-mixing
- Professional Finish
- Use a piping bag for neat filling distribution
- Tap pan gently on counter to remove air bubbles
Variations and Substitutions
- 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
- 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
- Freeze uncovered until solid (about 2 hours)
- Wrap individually in plastic wrap
- Store in freezer bag for up to 3 months
- 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