No Bake Mini Biscoff Cheesecakes

Name: No Bake Mini Biscoff Cheesecakes
Prep time: 30 min
Total time: 30 min
Ingredients: 100 g Biscoff biscuits; Optional - Crackers: Adds a heartier, less sweet flavor to balance the crust. Do ¾ biscoff biscuits and ¼ neutral crackers.; 50 g dairy-free butter; 1-2 tsp molasses; 400 g dairy-free cream cheese; 120 g cane sugar; 2 ½ tablespoon coconut cream ((slightly warmed, or other liquid cream of choice)); 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1 tablespoon smooth Biscoff spread; Pinch of salt; 1 teaspoon pumpkin spice ((more to taste)); 3-6 tablespoons smooth Biscoff spread; 6-12 tablespoons coconut whipped cream; 4 Biscoff biscuits ((crushed and halved))

Published: May 17, 2025 by Jacqui Wormington · This post may contain affiliate links. · 28 Comments

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These No Bake Mini Biscoff Cheesecakes are everything you crave in a dessert — creamy, quick, indulgent, and so cute.

Mini Biscoff Cheesecakes served on a round marble serving platter.

Made with a buttery Lotus Biscoff cookie crust and a luscious cheesecake filling, these easy no-bake cheesecake cups are a must-make for any cookie butter and Biscoff lover. Perfect for parties, dessert or cozy nights in — no oven required!

If you’re obsessed with easy desserts like we are, you might also love our German chocolate cheesecake recipe, divine chocolate tart with strawberries or these fruit tarts with custard.

Jump to:

🤔 What are No Bake Mini Biscoff Cheesecakes?
📋 Ingredients
🔄 Substitutions
💡 Variations
🍽 Equipment
👩🏽‍🍳 How To Make No Bake Mini Biscoff Cheesecakes
✨ Sprinkle’s Expert Tips
🍰 Serving Ideas
💭 Recipe FAQ
🥣 Storage & Reheating Instructions
🌱 More Sweet Recipes You'll Love
📖 Recipe
💬 Reviews

🤔 What are No Bake Mini Biscoff Cheesecakes?

These no bake mini biscoff cheesecakes are a dreamy, dairy-free version of a classic cheesecake - but made even better with the warm, spiced flavor of Lotus Biscoff cookies. Instead of baking, they’re chilled to set, giving you all the creamy goodness without ever turning on the oven.

Whether you call them no-bake biscoff cheesecake cups, vegan biscoff cheesecakes, or simply lotus mini cheesecake — this recipe is a crowd-pleasing favorite with a fun twist!

📋 Ingredients

To make these no-bake Lotus cheesecakes, you’ll need just a handful of simple and easy-to-get ingredients.

Ingredients for mini biscoff cheesecakes:

For the Crust:

Lotus Biscoff Cookies: These iconic caramelized biscuits are the base of the crust. Crush them yourself or use pre-made crumbs.
Vegan Butter: Binds everything together. You can also use melted coconut oil as an alternative.
Molasses: Just a teaspoon or two adds a deep, rich, almost gingerbread-like flavor. Highly recommended if you enjoy a spiced note in your crust.
Optional - Crackers: Adds a heartier, less sweet flavor to balance the crust. However this is optional, you can skip them and use all Biscoff cookies instead.

For the Filling:

Cream Cheese: Use plain, unsweetened cream cheese for that tangy, classic cheesecake flavor. Bring to room temperature before mixing for a smoother texture. To keep the recipe plant-based and dairy-free use a vegan variety!
Cane Sugar: A natural sweetener that helps the filling set. You can substitute with another granulated sugar, if desired.
Coconut Cream or Vegan Cream: Adds richness and a smooth texture. Full-fat coconut milk (the thick part) works well here too.
Lemon Juice: Brightens the flavor and helps cut through the richness.
Vanilla Extract: Adds warmth and enhances the cookie butter flavor.
Biscoff Spread (Cookie Butter): Creamy, caramelized, and spiced with cinnamon. Adds flavor and texture to the filling.
Optional - Spices: A little bit of pumpkin spice, cinnamon, ginger, or nutmeg adds a warm twist if you want to level up the filling.
Salt: Just a tiny pinch enhances all the flavors and balances the sweetness without making the dessert salty.

💡Check the recipe card at the bottom of the post for precise amounts and instructions.

🔄 Substitutions

Need to make a few changes? Here are some flexible options:

Coconut Cream → Use soy cream, thick cashew cream or a blend of silken tofu + oil for a coconut-free version.
Maple Syrup → Agave syrup or date syrup work well too.
Biscoff Cookies → Can’t find them? Use any spiced biscuits or graham crackers.
Dairy-free Cream Cheese → Swap for homemade cashew cheesecake base or use thick coconut yogurt or quark for a tangy twist.

Tried a different twist on the recipe? If you try any swaps or tweaks, drop them in the comments - it could be super helpful for other bakers and readers experimenting too!

Closeup of a Mini Biscoff Cheesecake, being forked on a small round plate.

💡 Variations

Want to mix it up? Try one of these flavor spins:

Chocolate Swirl: Add a few spoonfuls of melted chocolate to the cheesecake fillings before freezing.
Salted Caramel Swirl: Swirl in caramel sauce into the filling and sprinkle flaky sea salt on top before freezing.
Berry Topping: Top with raspberry jam or fresh strawberries for a fruity contrast.
Crunchy Layer: Add crushed roasted almonds or pecans on top of the cheesecakes!
Espresso-Infused: Stir 1 tablespoon of instant espresso into the filling to make a mocha Biscoff cheesecake.
Banana Biscoff Cheesecake: Blend half a ripe banana into the filling for a subtle banana bread-style flavor (especially good with cinnamon or nutmeg).
Cookie Dough Center: Add a small ball of vegan cookie dough to the center of each cheesecake before freezing for a surprise bite.

🍽 Equipment

To make these mini no-bake biscoff cheesecakes, you’ll need:

Zip-loc bag and rolling pin, or use a food processor/blender (to make the crust)
Mixing bowls
Silicone cupcake mold, muffin tin, ramekins, or small jars
Use a scale or measuring cups and spoons for measuring
Spatula
Electric mixer (can be handheld or stand mixer)
Optional: piping bags for tidy layers

👩🏽‍🍳 How To Make No Bake Mini Biscoff Cheesecakes

Let’s get into the cookie butter cheesecake magic. How do you make a biscoff cheesecake? We explain it step-by-step for you and also have a follow-along video in the recipe card at the end of the blog post linked for you.

1. Make the crust: Crush your Lotus Biscoff cookies using a food processor or zip-top bag + rolling pin. Mix with melted vegan butter until the texture is like wet sand.

Spoon into small jars or cupcake molds and press down firmly to form the crust layer.

Blending and mixing cheesecake filling ingredients in a mixing bowl.

2. Blend the filling: Combine vegan cream cheese, coconut cream, maple syrup, lemon juice, vanilla, and biscoff spread. Mix and blend until silky smooth. You can do this in a mixing bowl, food processor or high speed blender!

3. Assemble: Spoon the creamy filling over the crust layer. Smooth the tops with a spoon or offset spatula. Optional: swirl a little extra biscoff spread on top.

Frozen mini biscoff cheesecakes in a mold being presented by Jacqui from The Simple Sprinkle.

4. Chill: Freeze them for at least 4 hours, or until firm. We'd recommend overnight!

Popping frozen biscoff cheesecakes out of muffin tin.

5. Unmold the cheesecakes: Once fully frozen, remove from the molds. Use a butter knife to gently lift them out of metal tins. Silicone molds should pop out easily by hand.

6. Melt the Biscoff spread: Microwave 100g of Biscoff spread (about 15–30 seconds) or warm it in a small saucepan until smooth and runny.

Pouring melted biscoff spread over frozen mini biscoff cheesecakes.

7. Spoon or drizzle the melted spread onto the tops of the frozen cheesecakes. Spread it gently to the edges to create a smooth or drip effect.

Topping biscoff cheesecake with whipped cream.

8. Let them soften: Place the decorated cheesecakes in the fridge for about 1 hour before serving to thaw slightly before decorating.

Topping biscoff cheesecake with half a lotus biscoff cookie.

9. Decorate and serve: Top with coconut whipped cream, half a biscoff cookie, and some more crushed biscoff cookies for that bakery-style finish! Enjoy!

✨ Sprinkle’s Expert Tips

Don’t skip the chill time — the cheesecakes need it to set properly! Waiting for the cheesecakes to be fully frozen and firm will also help with popping them out of their molds.
Use full-fat coconut cream for best results.
Want a healthier filling? Soak cashews overnight and blend with coconut cream instead of vegan cream cheese for a whole-food version.
These are freezer-friendly! Make a batch ahead of time and thaw as needed.

🍰 Serving Ideas

These mini biscoff cheesecakes are perfect for:

Dinner parties: Pre-portion into mini jars and top right before serving.
Meal prep: Store in the fridge for a quick midweek treat.
Picnics and potlucks: Easy to pack and share. Just make sure to keep them cold.
Special occasions: Birthdays, Valentine’s Day, or just because—you deserve it! 🙂

Serving Variation Ideas:

Cheesecake Jars: Layer the crust, filling, and toppings in small mason jars — no unmolding needed and great for gifting or picnics.
Dessert Shooters: Make tiny servings in shot glasses for party-style desserts. Use a piping bag for clean, layered lines.
Mini Cheesecake Popsicles: Pour filling into silicone popsicle molds with a stick — cheesecake popsicles with a Biscoff crunch!
Make it a pie or full sized cheesecake: Instead of minis, press the crust into a tart pan or pie dish and serve as a full-size frozen cheesecake.
Cheesecake Bites (No Crust!): Scoop the frozen filling into silicone moldes freeze solid, and dip in melted Biscoff spread or chocolate for a crustless cheesecake bite.
Cheesecake Ice Cream Sandwiches: Spread the cheesecake filling between two soft vegan cookies (Biscoff cookies, ginger snaps, or chocolate chip!), freeze, and eat like a dreamy ice cream sandwich.
Cheesecake Bark: Spread the cheesecake filling onto a parchment-lined tray, swirl in melted Biscoff, and sprinkle with crushed cookies or toppings of choice. Freeze until firm, then break into shards for an easy, snackable frozen treat — no crust or molds needed!

💭 Recipe FAQ

Can I make these nut-free?

Yes! Most dairy-free cream cheeses are nut-free already. But choose a nut-free vegan cream cheese and you're good to go!

Does it taste like coconut?

I don't think so. If you are really sensitive to coconut flavor, you may taste it a little bit, but the biscoff flavor is strong enough to dominate. You can swap the coconut cream, if you prefer.

Can I use homemade cookie butter?

Absolutely! As long as it’s smooth and spreadable, it should work great.

Do these freeze well?

Yes! Freeze in individual containers and thaw in the fridge for 30–60 minutes before serving.

What to put on top of mini cheesecakes?

Toppings for mini cheesecakes can really make them shine! Popular choices include whipped cream, melted chocolate or caramel drizzles, and fresh berries or fruit for a bright, refreshing touch.
For extra texture, try crushed cookies, nuts, or toasted coconut flakes. You can also get creative with drizzles of melted cookie butter or a sprinkle of edible glitter for a fun twist.

Is Lotus Biscoff vegan?

Yes! Both the cookies and the spread are 100% vegan-friendly and dairy-free.

🥣 Storage & Reheating Instructions

Store leftover mini cheesecakes in the fridge or freezer in an airtight container for up to 5 days. You can take them out the fridge approx. 30 minutes before serving, if you prefer them at room temprature. But we recommend enjoying them slightly chilled!

To freeze long-term, wrap individually and store in a freezer-safe container for up to 1 month. Let thaw in the fridge before eating—no reheating necessary.