These Biscoff Mini Cheesecakes are a simple no-bake dessert that combines a buttery Biscoff biscuit base with a creamy cheesecake filling and a smooth layer of melted Biscoff spread on top. Each bite is rich, lightly spiced, and perfectly balanced with the signature caramel flavour of Biscoff biscuits. Because they are made in a silicone mould, these mini cheesecakes hold their shape beautifully and are ideal for serving at gatherings, celebrations, or whenever you want a small but impressive dessert.
INGREDIENTS (8 silicone mould cups)
- 9 Biscoff biscuits
- 40–50 g melted butter
- 400 g cream cheese (2 × 200 g packs)
- 50 g icing sugar
- 3 Biscoff biscuits, finely crushed
- 1 pack powdered gelatine (about 10–12 g)
- 3–4 tbsp water (for blooming gelatin)
- 150–200 g Biscoff spread (melted slightly)
- 2 tbsp cream cheese (for decoration)
- 4 cubes white chocolate, melted (for decoration)
Method
To begin, crush the Biscoff biscuits into very fine crumbs. Then mix the crumbs with the melted butter until the mixture resembles wet sand. Next, press the biscuit mixture firmly into the bottom of silicone mould cavities to create the base. Once the bases are prepared, place the mould in the refrigerator for about 15–20 minutes so the base can firm up.
Meanwhile, prepare the cheesecake filling. First, soak the gelatine in water and allow it to bloom for about 5–10 minutes. After that, gently heat the gelatine until it dissolves completely. Be careful not to boil it.
While the gelatine is cooling slightly, beat the cream cheese together with the icing sugar until smooth and creamy. Then add the crushed Biscoff biscuits and mix until evenly combined.
Next, slowly pour the slightly cooled gelatine into the cream cheese mixture while mixing continuously. This step ensures the gelatine blends smoothly into the filling without forming lumps.
Once the mixture is ready, spoon the cheesecake filling over the chilled biscuit bases. Smooth the tops and return the mould to the refrigerator. Allow the Biscoff Mini Cheesecake cups to chill for at least 2–3 hours, or until fully set.
After the cheesecakes have set, gently warm the Biscoff spread so it becomes slightly pourable. Then spread a thin, even layer over the top of each mini cheesecake. Place them back in the refrigerator for another 15–20 minutes so the topping can firm up.
For the decoration, mix a small amount of cream cheese with melted white chocolate until smooth. Then pipe small swirls on top of each Biscoff Mini Cheesecake. Finally, finish with a drizzle of Biscoff spread or a sprinkle of biscuit crumbs for extra texture and flavour.
Once fully chilled, carefully remove the mini cheesecakes from the silicone moulds. Store the Biscoff Mini Cheesecake cups in the refrigerator, where they will keep well for up to 3–4 days.
These small desserts are creamy, rich, and full of warm Biscoff flavour, making them a perfect treat when you want an easy yet elegant no-bake cheesecake.
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Biscoff Mini Cheesecakes
These Biscoff Mini Cheesecakes are a simple no-bake dessert that combines a buttery Biscoff biscuit base with a creamy cheesecake filling and a smooth layer of melted Biscoff spread on top. Each bite is rich, lightly spiced, and perfectly balanced with the signature caramel flavour of Biscoff biscuits.
