No-Bake No-Bake Mini Biscoff Cheesecakes

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These no-bake mini biscoff cheesecakes are a simple yet luxurious dessert! A biscoff cookie crust with a rich cookie butter cheesecake layer topped with cookie butter whipped cream! Less than 30 minutes to prep and made to be a handheld treat, these are perfect for any party or special gathering! They are sure to steal the show!

No-bake mini biscoff cheesecakes topped with cookie butter whipped cream on parchment.

Why you’ll love These No-Bake Mini Biscoff Cheesecakes
Ingredient Notes
Ways To Vary This Recipe
Step-By-Step Instructions
Recipe Tips
Storage
Common Questions
Other No-Bake Dessert Recipes
No-Bake Mini Biscoff Cheesecakes Recipe
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If you love no-bake dessert recipes as much as we do, then these irresistable no-bake Biscoff cheesecakes are a MUST MAKE.

These are a great holiday or party dessert because they are very easy to make but look like a million bucks!

Try some of our other no-bake dessert recipes: No-Bake Chocolate Pie, No-Bake Peppermint Oreo Cheesecake, No Bake Pumpkin Cheesecake Bars and any of these No-Bake Holiday Treats.

Why you’ll love These No-Bake Mini Biscoff Cheesecakes

I will do ANYTHING for cookie butter and Biscoff cookies. Biscoff cookies are the reason to fly, right? Airplane treat for the win!

Mini dessert recipes have been a new favorite for me for their ease of serving especially at parties and gatherings, so these cute little cheesecakes are perfect for the holiday season (and well beyond)!

These mini Biscoff cheesecakes are:

surprisingly easy to make (yes, more steps than other recipes, but pretty simple all things considered!)
an absolute showstopping dessert recipe
a make-ahead treat so you don’t have to do extra the day of an important event
a cookie butter lover’s DREAM treat!
a no baking required dessert!

Hope you love these as much as my family loves them!

Ingredient Notes

See full list of ingredients below in recipe card with exact measurements.

Lotus cookies, cream cheese, butter, and other ingredients arranged for recipe.

Use full-fat dairy in this recipe. This will ensure the best flavor and texture overall. I do not recommend using anything but full fat cream cheese, butter and sour cream when making these simple mini biscoff cheesecakes.
If you use salted butter in the crust, omit the added sea salt.
For the smoothest, creamiest cookie butter cheesecake filling, make sure to use room temperature cream cheese and sour cream. This will help prevent any lumps in the cheesecake layer.
For the heavy whipping cream, you want the opposite. Make sure it is VERY VERY cold. This will ensure you get nice stiff peaks which will help make the cheesecake layer more sturdy once chilled.

Ways To Vary This Recipe

use vanilla bean paste versus extract for a bigger pop of flavor. I have been obsessed with vanilla bean paste lately, and if you haven’t used it, you definitely need to asap!
vary how you top these: you have lots of options. You can top with more cookie butter and the cookie butter whipped cream. You can use just a classic whipped cream and add a Biscoff cookie half to the top of each. You could top with a spoonful of chocolate ganache, etc.
it certainly won’t be the same, but you can certainly use graham crackers instead of the cookies for the crust.
make these more holiday themed with some festive sprinkles on top

Step-By-Step Instructions

Lotus cookies in food processor with sea salt.

Step 1: Make the Crust: Add the cookies, cinnamon and sea salt to food processor. Process until a fine crumb.

Step 2: Add the melted butter and pulse until butter is incorporated and nice and crumbly.

Biscoff cookie crust being pressed into muffin tin.

Step 3: Add approx. 1 ½ Tbsp crust mixture to each muffin tin cavity of a classic sized muffin pan, not a mini muffin tin, (lined with cupcake liner) and press well. I used the bottom of a cup to help make this process super simple. Freeze the crusts while prepping the cheesecake filling.

Cookie butter, sour cream, and vanilla added to bowl with cream cheese.

Step 4: Add cream cheese and sugar to large bowl. Beat with electric hand mixer until smooth and creamy. You can also use a stand mixer for this. Add in the sour cream, vanilla, cinnamon and softened cookie butter. Beat until incorporated.

Mixed cookie butter cheesecake mixture in bowl.

Step 5: Beat until incorporated.

Whipped cream whipped in glass bowl with hand mixer.

Step 6: In a separate bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.

Step 7: Fold the whipped cream into the cookie butter cream cheese mixture, until smooth and no white streaks are seen.

Cheesecake added to crust in muffin tin.

Step 8: Spoon mixture into the muffin tins over the crust in each cup. You can pipe this for extra smooth/even cheesecake tops. I used a cookie scoop (1 ½ Tbsp size.) I got about 1 ½ scoops per cup.

Cookie butter mini cheesecakes in muffin tin before chilling.

Step 9: Spread as even as possible with an offset spatula. Chill the cheesecakes for 6-8 hours or even overnight for best results.

Piped whipped cream on top of mini biscoff cheesecakes.

Step 10: Just before serving, add the heavy cream, powdered sugar and vanilla to a bowl and beat until it starts to slightly thicken. Add the softened cookie butter (but NOT HOT, I microwave for about 10-15 seconds to loosen it up) into the whipped cream and continue to beat until stiff peaks form.

To Serve: You can spoon slightly melted cookie butter over top of each of the cheesecake, and then pipe the whipped cream, or just pipe the whipped cream on top. Sprinkle with extra Lotus biscoff cookie crumbs. I like to add the cookie butter on top of most but leave some without it for those who may not want that much cookie butter. Enjoy!

Recipe Tips

If you don’t have 2 muffin tins, you can place 12 cupcake liners in a shallow pan for the rest of the cheesecakes. It’s a bit trickier, and the cheesecakes may not have as uniform shape, but it can work in a pinch!

Use room temperature ingredients for the creamiest cheesecake layer. The cream cheese and sour cream should not be added fresh from the fridge or they can cause the cheesecake to be a bit lumpy versus nice and smooth.

No-bake mini cheesecakes topped with cookie butter whipped cream on parchment.

Storage

Store these mini cheesecakes in an airtight container for about 3-4 days. You can freeze the cheesecakes up to 3 months. If freezing with the whipped cream topping, flash freeze them in a single layer first for an hour or so and then transfer to a container adding parchment between layers.

Common Questions

Can this recipe be adapted and made in a single pan?

You should be able to make this recipe into a classic cheesecake in a single pan if you don’t want to make it as mini cheesecakes. I would use an 8 or 9 inch pan.

What makes a no-bake cheesecake set?

The chilling process is what makes these no-bake cheesecakes set. The solidifying of the cream cheese and the fat in the heavy cream are what help a no-bake cheesecake set. The cornstarch in the powdered sugar also helps a touch.

What are common mistakes when making a no-bake cheesecake recipe?

The most common mistakes include not having the proper temperature ingredients (too warm or too cold), not giving the cheesecakes enough chill time, and over mixing the filling after folding in the whipped cream. This is a fairly fail proof recipe, but it’s still possible that making a mistake can cause it to fail.