These no bake mini biscoff cheesecakes are creamy and tangy, packed with crushed biscoff cookies and sitting atop a buttery biscoff crust. And they’re surprisingly simple to make – there’s no whipping or electric mixing required.
Not only are they totally delicious, but they’re also lower in sugar than traditional cheesecake and don’t require any baking. Plus, this recipe swaps out whipped cream for Greek yogurt, adding protein and increasing the tanginess factor (yes please!).
No Bake Lotus Biscoff Cheesecake Bites
My husband claimed he ‘wasn’t a cheesecake person’ – until he tried one of these, and he was hooked. The lovely hint of spices from the biscoff cookies (like cinnamon, ginger, and nutmeg) plus its caramelized flavor just pairs so well with the tangy cream cheese/Greek yogurt combo.
The fact that they’re so easy to throw together just makes it that much better. They have just enough sweetness, and a lovely crunch from the crushed cookies.
For another fun twist on Biscoff cheesecake, try these no bake pumpkin cheesecake bars!
Biscoff Cheesecake Recipe Ingredients
Here are the ingredients you’ll need for this recipe:
- Lotus biscoff cookies: These sweet and lightly spiced cookies are the star of the show here, and for good reason! They taste a bit like caramelized gingerbread, and are wildly popular because they’re just so delicious. We’re using them as our crust base and in the cheesecake filling itself (plus even more for topping). I promise, you can’t have too much of this tasty cookie!
- butter: Melted butter keeps the crushed biscoff cookies from getting soggy, and helps hold the crust together. You can swap it out for coconut oil if you prefer!
- cream cheese: Half of the filling comes from cream cheese! (Hence the name cheesecake). You’ll need full-fat cream cheese here – I don’t recommend using low-fat or cream cheese ‘spread’, as the cheesecakes won’t hold their shape as well.
- Greek yogurt: For the rest of the filling, we’re using tangy Greek yogurt instead of the traditionally-used whipped cream. It saves time and adds protein! (You can use the same amount of whipped cream if you prefer – but I recommend making it yourself, or leaving out the powdered sugar in this recipe, since most store-bought whipped cream already has sugar in it.)
- vanilla extract: A splash of vanilla extract really brings out the delicious biscoff flavor!
- maple syrup: Maple syrup adds some natural sweetness and adds a little liquid to the filling mixture, making it easier to mix.
- powdered sugar: Two tablespoons of powdered sugar finishes off the cheesecake filling with just the right amount of sweetness, and helps hold the filling together.
Equipment You’ll Need
You don’t need any fancy equipment to make these mini cheesecakes! Just a few basic kitchen essentials will do the trick:
- muffin tin
- cupcake/muffin liners
- rolling pin + ziploc bag OR food processor
Of course, you can use mini cheesecake molds if you’d like! (The recipe yield and chill/thaw times may be a little different, depending on the size of the molds.)
How to Make Mini Biscoff Cheesecakes
About an hour before you start, you’ll want to set your cream cheese on the counter. It needs to be softened to room temperature, otherwise you’ll have trouble mixing the filling!
Step 1: Prepare the Biscoff Crust
First, you need to finely crush the biscoff cookies for the crust (but not too finely). Take them out of the package and place them in a ziploc bag. Make sure all the air is out and close the bag.
Using a rolling pin, bang on the bag until the cookies are somewhat crushed. Then, roll along the bag, pushing down, to crush them further. (Alternatively, you can use a food processor for this step).
In a small bowl, melt butter in the microwave for 30 second intervals at 50% power, until just melted. Pour cookie crumbs into the bowl and mix with the butter until well-incorporated.
Next, place muffin/cupcake liners in a muffin tin. Then, spoon a small amount of the cookie mixture into each liner (about 2 tablespoons). Press down with a spoon or measuring cup to tightly pack the mixture. The tighter, the better, so it stays together!
Chill in the freezer for 10 minutes, while you prepare the cheesecake filling.
You should have a good amount of crushed biscoff left over – we’ll use that later on.
Step 2: Mix & Add the No Bake Cheesecake Filling
Next, it’s time to make the filling! Remember, it’s essential that your cream cheese is softened at room temperature for about an hour. (I don’t recommend leaving it out much longer than that, since it is dairy!). See further down in this post for how to soften cream cheese quickly.
In a medium bowl, combine cream cheese, Greek yogurt, vanilla extract, maple syrup, powdered sugar, and most of the leftover crushed biscoff (save a small amount for topping). Stir with a fork, mashing the cream cheese, until smooth.
Remove the muffin tin from the freezer. Using a spoon or piping bag, add the cheesecake filling on top of the crust in each liner, almost all the way to the top.
Use a spoon to smooth out each cheesecake on top, then sprinkle reserved biscoff crumble over the top of each cheesecake.
Step 3: Chill to Set
Next, place in the refrigerator for at least 4 hours (preferably overnight) to set the cheesecakes.
You can also freeze them so they last longer! Cover the muffin tin loosely with plastic wrap until the cheesecakes are frozen, then transfer them to an airtight, freezer-safe container for longer-term storage.
Step 4: Thaw (If Frozen) & Serve Mini Cheesecakes
To serve, carefully remove wrappers from the cheesecakes and enjoy immediately!
If you froze the cheesecakes, you’ll need to thaw them in advance. Remove them from the muffin tin and place in an airtight container in the fridge. (You may need to use a butter knife to lightly pry them out). They should take 4-5 hours to thaw. Be careful when removing the wrappers!
Alternatively, you can let them sit on the counter at room temp for about an hour to thaw.
How to Soften Cream Cheese
While softening cream cheese on the counter is the most popular method, there are other ways to speed up the process if you’re in a pinch!
First off, you can use the counter method, but remove the cream cheese from the package and cut it into smaller cubes. Place in a covered bowl. This will soften your cream cheese quicker!
Another option: while the cream cheese is still in the package, use your hands to massage it. This is another way to speed up the softening, as the motion of your hands will warm the cream cheese.
Topping Ideas for No Bake Biscoff Cheesecake
These mini biscoff cheesecakes don’t need any extra toppings to make them delicious, but you can absolutely add some if you want to! Here are some ideas:
- whipped cream or coconut whip
- a drizzle of Lotus biscoff spread or spuculoos cookie butter for even more biscoff flavor
- shredded coconut
- chocolate chips or melted chocolate drizzle
- espresso powder
- sliced bananas
Lotus Biscoff Cheesecake Recipe Variations
Here are a few ways to switch up this no bake mini cheesecake recipe:
- To make it healthier, use coconut oil instead of butter. You can also leave out the powdered sugar if desired.
- To make it sweeter, add an additional 1-2 tablespoons of powdered sugar.
- You can use graham crackers (or any similar-type pantry cookie) instead of biscoff cookies for a different flavor.
Thanks to this recipe, my husband is now a cheesecake convert. And, I’m inspired to make more cheesecake recipes!
I love the big flavor here, and the minimal effort it takes to go from gathering the ingredients to sinking my teeth into a delicious no-bake dessert. 🙂
If you make these mini biscoff cheesecakes, I’d love if you shared your thoughts with a rating and comment below!
More delicious Biscoff recipes to try:
Mini Biscoff Cheesecakes (No Bake)
For the Biscoff Crust
- 2 cups biscoff cookies, divided (crushed, about 26 cookies)
- 5 Tbsp unsalted butter (melted)
For the Cheesecake Filling
- 8 oz cream cheese (softened)*
- 1 cup Greek yogurt (plain or vanilla)
- 1 tsp vanilla extract (omit if using vanilla yogurt)
- 2 Tbsp maple syrup
- 2 Tbsp powdered sugar
- Set your cream cheese out on the counter about an hour before you start, so it softens/comes to room temperature.
Make the Biscoff Crust:
- Place biscoff cookies in a ziploc bag. Remove the air from the bag and close it. Using a rolling pin, crush cookies. Roll along the bag, pushing down, to crush them more. (Alternatively, you can use a food processor for this step). The texture should be finely crushed, but not too powdery.
- In a small bowl, melt butter in the microwave for 30 second intervals at 50% power, until just melted. Pour in cookie crumbs and mix until well-incorporated.
- Place cupcake liners in a muffin tin. Spoon about 2 tablespoons of the cookie mixture into each liner. Press down with a spoon or measuring cup, tightly packing the mixture. (You'll have some left over – set aside for the filling and topping.)
- Place the muffin tin in the freezer to chill the crust for 10 minutes while you make the filling.
Make the Cheesecake Filling:
- In a medium bowl, combine cream cheese (softened to room temperature**), Greek yogurt, vanilla extract, maple syrup, powdered sugar, and most of the leftover crushed biscoff (reserve about 1/2 cup for topping). Stir with a fork, mashing the cream cheese as you go, until smooth. (You can use an electric mixer instead if you prefer).
- Remove the muffin tin from the freezer. Using a spoon or piping bag, fill each muffin liner with cheesecake filling (on top of the crust), almost all the way to the top of the liner.
- Use a spoon to smooth out the tops of each cheesecake. Sprinkle reserved biscoff crumble on top.
- Place in the refrigerator for at least 4 hours (preferably overnight) to set the cheesecakes. (The longer you chill them, the better they'll hold their shape). You can also freeze them for longer storage.***
- To serve, carefully remove cupcake liners, add desired toppings, and enjoy immediately!