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Mini no bake Biscoff cheesecakes topped with whipped cream, Biscoff drizzle, and cookie pieces on a white plate.

Mini No Bake Biscoff Cheesecakes

chef Laya
Creamy mini no bake Biscoff cheesecakes made with Lotus Biscoff cookie crust, smooth cream cheese filling, and Biscoff spread drizzle. Perfect individual desserts ready in 20 minutes prep time.
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Prepr Time 20 minutes
ToTal Time 20 minutes
Type of plate Dessert
Serving 4

Ingredients
  

For the crust:

  • 2 cups Lotus Biscoff cookies about 1.5 packages, crushed
  • 5 tablespoons unsalted butter melted

For the filling:

  • 16 oz 2 blocks cream cheese, room temperature
  • 1 cup powdered sugar
  • 1/2 cup Biscoff cookie spread
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream cold

For topping:

  • 1/2 cup Biscoff cookie spread warmed
  • Crushed Biscoff cookies
  • Whipped cream optional

Instructions
 

  • Crush Biscoff cookies into fine crumbs. Mix with melted butter.
  • Divide crust mixture evenly into 12 small glasses or dessert cups (about 2 tablespoons each). Press down firmly.
  • Beat cream cheese, powdered sugar, Biscoff spread, and vanilla until smooth.
  • Whip heavy cream to stiff peaks in separate bowl. Fold into cream cheese mixture.
  • Spoon or pipe cheesecake filling over crusts (about 3 tablespoons each).
  • Warm Biscoff spread slightly and drizzle over cheesecakes.
  • Chill for at least 2 hours until set.
  • Garnish with whipped cream and crushed cookies before serving.

Notes

Nutritional Benefits (per serving)

  • Moderate calories: ~280 calories per mini cheesecake
  • Protein from cream cheese: ~4g protein
  • Calcium source: Cream cheese provides calcium for bone health
  • Satisfying dessert: Perfect portion control prevents overindulgence