No Bake Mini Biscoff Cheesecakes

5 from 12 votes

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

Prep Time30

Freeze4

Total Time30

Course: Dessert, Sweets

Cuisine: Dairy-Free, Vegan

Servings: servings

Calories: 458kcal

Cost: $12

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 teaspoon molasses

Get Recipe Ingredients

Melt the vegan butter in a microwave-safe bowl (about 30 seconds) or in a small saucepan. Set aside.
Crush the Biscoff biscuits and crackers using a food processor, or place them in a sealed bag and smash with a rolling pin.
In a bowl, mix the crushed biscuits and crackers with the melted butter and molasses until fully combined.
Lightly spray your muffin tin, silicone molds, or muffin cases with oil.
Using a spoon, or your hands, press the crumb mixture firmly into the bottom of each cavity. Place in the fridge to chill while you prepare the filling.

In a large mixing bowl (or stand mixer), gently beat the cream cheese and sugar together until smooth.
Avoid overmixing - if you see stubborn lumps, blend with an immersion blender until smooth.
Add the coconut cream, lemon juice, vanilla extract, and Biscoff spread. Mix until just combined.
If you're using spices for extra flavor like pumpkin spice, add them now.
Spoon the filling over the chilled bases and smooth the tops with a knife or spatula.

Place the cheesecakes in the freezer for at least 4 hours (overnight is best), or until fully set and solid.
Once frozen, carefully remove from molds:
For silicone molds, gently pop them out by hand.
For metal tins, slide a butter knife around the edge to loosen. This works best when the cheesecakes are fully frozen!
Melt the Biscoff spread in the microwave (15–30 seconds) or on the stovetop until runny.
Drizzle over the cold tops of the cheesecakes, spreading gently around the edges to create a drip effect.
Transfer to the fridge for around 1 hour before serving to soften.
Final touch (optional but recommended!)
Just before serving, top with your favorite whipped cream (we used coconut whipped cream), sprinkle with crushed Biscoff, and top with half a Biscoff biscuit. Enjoy!

Flavor balance: Adding crackers to the base helps tone down the sweetness and adds a hearty texture.

Storage: Keep frozen until ready to eat. Thaw in the fridge for 1–2 hours before serving for the best texture.

Variations: Try topping with fresh berries, a drizzle of dark chocolate, or a spoon of nut butter for a twist!