
Mini Biscoff Cheesecake Cups are an effortless nobake dessert that balances a rich buttery cookie crust with smooth Biscoffspiced cream cheese filling. These cute little treats come together quickly using just a few simple ingredients and chill time, making them perfect for lastminute parties, afternoon tea, or anytime you want a sweet indulgence without turning on the oven. Each cup is crowned with a drizzle of Biscoff spread and a halved cookie to add a satisfying crunch alongside the creamy filling.
I first made these for a school bake sale when time was tight. Since then they have become a request for birthdays and gatherings. The way they disappear fast means I always save a couple in the fridge just for myself.
Ingredients
- Biscoff cookies for the crust: They deliver a caramelized crunch and are the centerpiece of this dessert. Use fresh cookies to maximize flavor and aroma
- Unsalted butter for binding the crust: Choose a high quality unsalted butter to enhance richness
- Cream cheese at room temperature: This ensures the filling is silky smooth and creamy. Full fat works best for texture
- Biscoff spread blended into the filling and drizzled on top: It adds sweetness and a spiced depth. Always stir well before measuring
- Powdered sugar for sweetness: It dissolves smoothly ensuring a creamy finish. Sift first if clumps appear
- Whipping cream cold: This ingredient lightens the filling with airy fluff. Choose high fat cream for better whipping results
- Additional Biscoff cookies for topping: Use fresh cookies for their best texture and crunch
Instructions
- Prepare the Crust:
- Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a plastic bag and gently smashing with a rolling pin. Stir in the melted butter until the mixture is evenly combined. Press the crumb mixture firmly into paper cupcake liners placed in a muffin tin creating a compact and even base. Chill these in the fridge so the crust can firm up while you prepare the filling.
- Make the Cheesecake Filling:
- Beat the room temperature cream cheese with an electric mixer until completely smooth and free of lumps. Add the Biscoff spread and powdered sugar and continue mixing until the filling is light, creamy, and fluffy. In a separate bowl whip the cold whipping cream until soft peaks form which will gently hold their shape when the beaters are lifted. Gently fold the whipped cream into the cream cheese mixture using a spatula taking care to maintain the filling’s airy texture.
- Assemble:
- Spoon or pipe the cheesecake batter into each chilled crustlined cup filling almost to the brim. Use a spatula or back of a spoon to smooth the surfaces evenly.
- Chill:
- Place the filled muffin tin in the refrigerator and allow the cheesecakes to set for at least four hours or overnight if possible. The filling will firm up and make serving easier.
- Top and Serve:
- Warm a little extra Biscoff spread until it becomes just pourable and drizzle over each cheesecake cup. Finish by placing a halved Biscoff cookie on top for added crunch. Serve these chilled directly from the fridge.

My favorite feature is the Biscoff drizzle on top which adds an extra hit of cookie flavor. One fun memory is my niece always volunteering to help press the crumb crust, then happily licking the spoon after mixing the filling because it is just that delicious.
Storage Tips
Store leftover cheesecakes in an airtight container in the fridge for up to four days. The crust remains crisp and the filling keeps its creamy texture. For longer storage freeze the cheesecakes uncovered on a tray first, then wrap each one individually and freeze for up to a month. Thaw them slowly in the fridge before serving.
Ingredient Substitutions
If you do not have Biscoff cookies, graham crackers or ginger snaps work fine though the flavor changes slightly. Peanut butter can replace Biscoff spread for a different but tasty twist. For dairyfree versions use plantbased cream cheese and coconut whipping cream.
Serving Suggestions
Serve chilled for afternoon tea with a dollop of whipped cream for extra indulgence. For parties, add sprinkles or edible gold dust for a festive appearance. They also pair beautifully with fresh berries or a light dusting of cinnamon.

These Mini Biscoff Cheesecake Cups are a crowd pleaser and easy to make ahead for parties. Keep them chilled until serving for the best texture.
Common Questions About the Recipe
- → How do I prevent the crust from crumbling?
Crush Biscoff cookies finely and mix thoroughly with melted butter. Press firmly into liners and chill to set the base properly.
- → Can other cookies be used instead of Biscoff?
Yes, digestive biscuits or graham crackers can substitute but will alter the signature caramel flavor.
- → What is the ideal chilling time before serving?
Chill for at least four hours or overnight to allow the filling to firm up and develop the right texture.
- → Are paper cupcake liners necessary?
Paper liners help keep shape and ease removal. Silicone molds are also a good alternative.
- → Can these be prepared ahead of time?
Yes, you can make and chill them up to one day in advance. Add the cookie topping just before serving for best crunch.