The best mini Biscoff cheesecakes! These tiny no bake Biscoff cheesecake bites are the perfect mouthful of Biscoff cheesecake. Bitesize and freezer friendly - they're the ultimate make ahead party food or cookie butter bite treat!
This recipe can be broken down into three parts: the crusts, the filling and then the topping. The topping here is optional - there are a lot of ways you can finish off your cheesecake bites, including leaving them as is once the cheesecakes themselves are made.
For the Crusts
Tiny cheesecake crusts are really the same as any other cheesecake crust, just made smaller! These cheesecakes use the same basic ingredients and process as my larger Lotus Biscoff Biscuit Base. You'll need:
- Lotus Biscoff Cookies - finely ground in a food processor. If you really want to make these cheesecakes but don't have Lotus Biscoff cookies, you can also use graham cracker crumbs, but they won't offer quite the same caramelised cookie flavour.
- Sugar - a bit of superfine granulated sugar or caster sugar. This helps to bind the cookie crumb crusts so that these hold together more firmly.
- Butter - unsalted butter, melted. You can use salted butter in this recipe, but it will leave a bit of a salty taste in the finished product. If you're used to using salted butter in your baking, this may not be very prominent.
For the Cheesecake Filling
To make these bitesize Biscoff cheesecakes, you'll need:
- Cream cheese - soft spreadable cream cheese. If you've made any of my other recipes involving cream cheese, you'll already know, but I don't use block cream cheese in my bakes (or no bakes). If you want to read more about the difference between block and spreadable cream cheese, I discuss this in more detail in my Cream Cheese Frosting recipe. You can use block cream cheese here, but you'll need to leave it out to soften at room temperature and it may take longer to beat smooth.
- Sugar - a bit of superfine granulated or caster sugar will work best here.
- Sour cream - I almost always add a bit of sour cream to my cheesecakes, to give them a bit of a bite!
- Biscoff - in this cheesecake recipe, I use both smooth and crunchy Biscoff spread. You can just use one or the other, see my tips below for advice on this. You also don't strictly have to use Biscoff - any cookie butter brand will work in this recipe. But, I am a Biscoff lover! So this recipe is devoted to Lotus Biscoff.
- Heavy cream - or double cream. This ingredient is notorious for being called different things in different places! You're looking for the cream you would use to make whipped cream.
- Powdered sugar - or icing sugar.
- Vanilla extract
For the Topping (optional)
So there are many ways you could top off these cheesecakes - you could simply sprinkle with some crushed Lotus Biscoff cookies or even leave them as they are once you've made the tiny cookie butter cheesecake bites. I like to add a bit of whipped cream, following the same recipe (halved) as my simple Stablized Whipped Cream. You'll need:
- Heavy cream - or double cream. The same type of cream as the one used in your cheesecake filling.
- Powdered sugar - or icing sugar. The key to a quick stabilized whipped topping.
- Vanilla extract - I always add vanilla (or other flavorings) to whipped cream. This gives it a little oomph and will compliment the whole dessert!
Tips for Mini No Bake Biscoff Cheesecakes
So the fundamentals of this recipe are very similar to my other no bake cheesecake recipes, in particular, my full size No Bake Biscoff Cheesecake! The key steps involve whipping the heavy cream into stiff peaks and then incorporating this into the cream cheese Biscoff mixture. My top tips for this recipe:
1. Under-whipping Cream for Cheesecake
Avoid under-whipping the cream for the cheesecake filling. The whipped cream is the main thing that will help to set and stabilise your no bake cheesecake without gelatine. An under-whipped cream will be too runny once folded into the cream cheese and your cheesecake may not set as firm as you'd like. In the case of mini cheesecakes, you won't struggle with slicing, but you may struggle with handling and removing cleanly from the cupcake cases.
2. Over-whipping Cream for Cheesecake
What happens if you over-whip? Well, if you over-whip your cream for these no bake cheesecake bites, your cheesecake will set more firmly than you'd like - it won't be a smooth and creamy cake, it will be a bit more solid. It will still be edible though and honestly, if given the option of under or over whipping, I'd say over-whip for a no bake cheesecake.
3. Using Crunchy or Smooth Biscoff
Crunchy versus smooth Biscoff? I call for both in my recipe. I like the texture of adding crunchy to the filling itself and then coating the cheesecake in smooth Biscoff gives a nice finish. You can use crunchy for both parts, but if you do, the top won't be as shiny and smooth. Similarly you can use smooth for both, but the filling won't have any bits in it - it will be a more solid light brown shade and will be completely smooth.
4. Pipe Filling into Mini Muffin Pan
Some of my other mini cheesecake recipes, such as Strawberry Cheesecake Bites and Mini Oreo Cheesecakes call for spooning the mixture into the liners. For this no bake mini cheesecake, I highly recommend piping the mixture instead. This is because a no bake cheesecake is usually a more solid cream mixture, filled with the air of the whipped cream. This is in contrast to a baked cheesecake which is usually a bit more runny, more similar to batter. The baking process sets these solid.
You can of course spoon this cheesecake filling instead, but this will be a bit of a more difficult process and likely messier, trying to even out all the tiny cheesecake bites!
5. Melting Biscoff for Cheesecake Topping
These tiny cheesecakes have the smooth Biscoff coating on each individual bite. To do this, you'll want to melt the Biscoff to make it runny and more easily spreadable. You can do this one of two ways:
Melting Biscoff in a Microwave
Probably the easiest way to loosen Biscoff spread is to use a microwave. Simply put the cookie butter spread into a microwave safe bowl and microwave at 10 second intervals, stirring each time until you reach a good runny consistency. In my microwave this took about 40 seconds (so four 10 second intervals). This will vary by appliance and settings.
Once runny, allow to cool slightly - it should be nearer room temperature and not actually hot or over warm, before adding to the cheesecakes.
Melting Biscoff on the Stovetop
You can also melt down cookie butter spreads in a saucepan on the stovetop. This is slightly more involved than the microwave as you'll want to heat and stir constantly to avoid any sticking or burning to the pan. Take care to avoid bringing to a boil. Once at a spreadable runny consistency, remove from the heat and cool down a bit before adding to the top of the cheesecakes - you don't want to add hot Biscoff straight to a no bake cheesecake!!
Absolutely! This is an easy recipe for mini no bake cookie butter cheesecake bites. They can be made with Biscoff or any speculoos flavored cookie butter spread.
I like to use a mixture of both smooth and crunchy Biscoff in my cheesecakes, but you can opt to use only one or the other. The above post will explain the differences in the two types of spread and how this will impact your tiny cheesecakes.
Well, it's hard to tell - they disappear so fast! These no bake Biscoff cheesecake bites are good to keep in the refrigerator for about 3 days. In fact, they are a perfect make ahead dessert and can be fully assembled (including whipped cream topping) a couple days in advance.
These cheesecake bites also freeze really well. Freezing tips: for freezing, allow to chill in the refrigerator overnight, then transfer to a freezer safe tray and freeze solid before transferring to a freezer bag for easier and more space efficient storage. They can be frozen with or without the whipped cream and crushed Lotus Biscoff cookie topping. Allow to defrost on a plate in the refrigerator for an hour or two before serving (timings depend a bit on your refrigerator settings).
If you're looking for more Biscoff cookie butter treats, try:
Mini Biscoff Cheesecakes
- 24-hole mini muffin tin
Ingredients for Cheesecake Bases
- ¾ cup Lotus Biscoff cookie crumbs finely ground in a food processor
- 2 teaspoon superfine granulated sugar or caster sugar
- 2 tablespoon unsalted butter melted
Ingredients for Biscoff Cheesecake Filling
- 4 oz spreadable cream cheese or soft cheese
- 1 tablespoon sour cream
- 2 oz Biscoff crunchy spread (see note)
- 1 tablespoon superfine granulated sugar or caster sugar
- ½ teaspoon vanilla extract
- ⅓ cup heavy cream or double cream
- 2 tablespoon powdered sugar or icing sugar
- 7 oz Biscoff smooth spread (see note)
Ingredients for Topping (optional)
- ½ cup heavy cream or double cream
- ½ tablespoon powdered sugar or icing sugar
- ½ teaspoon vanilla extract
- 4 Lotus Biscoff cookies broken into rough bits
Instructions for Mini Cheesecake Bases
- Begin by lining your 24-hole mini muffin pan with mini cupcake liners.
- In a small mixing bowl, stir together the crushed Biscoff cookies, sugar and melted butter. Divide this amongst the cupcake liners, spooning about 1 teaspoon per lining, and press firmly into the bases.
Instructions for Cheesecake Filling
- In another mixing bowl, beat the heavy cream, powdered sugar and vanilla until stiff peaks form. Set this aside for a moment.
- In a separate mixing bowl, beat together the cream cheese and sugar until smooth. Then add the sour cream and crunchy Biscoff, again beating to combine.
- Add the whipped cream to the cream cheese mixture and fold with a spatula to incorporate.
- Transfer this to a piping bag and pipe into the prepared mini muffin pan. (see note)
- In a small microwave safe bowl, microwave the smooth Biscoff in 10 second intervals, stirring after each until it is smooth and runny. Allow this to cool slightly so that it is not hot. (see note)
- Spoon the Biscoff over the individual cheesecakes and gently smooth to the edges. (see note)
- Place the cheesecakes in the refrigerator to chill and set for at least 4 hours, or overnight.
Instructions for Topping
- When ready to serve, make your whipped cream topping.
- In a mixing bowl, beat together the heavy cream, powdered sugar and vanilla until stiff peaks form.
- Transfer to a piping bag fitted with a star nozzle and pipe dollops on the top of each cheesecake.
- Roughly crush the Biscoff cookies and add large crumbs to the top of each.