Sweet, creamy, crunchy, and super easy to make—these Mini Biscoff Cheesecake Bites are like little bites of heaven.
If you’re a fan of that rich Biscoff cookie flavor and love cheesecake (who doesn’t?), then this is going to be your new go-to dessert.
You don’t even need to turn on your oven!
This recipe is perfect for parties, small gatherings, or just keeping in the fridge for when you want a quick treat.
Why I Love This Recipe
The first time I made these, I brought them to a potluck and they disappeared in minutes. Everyone was asking for the recipe—some even thought I bought them from a bakery. I’ve made them again and again since then, and they never disappoint.
- No baking required
- Done in under 30 minutes
- They look fancy but are SO easy
- That creamy + crunchy texture is the best
Servings: 12 mini cheesecake bites
Prep time: 20 minutes
Chill time: 2 hours
Total time: 2 hours 20 minutes
What You’ll Need
- 1 cup Biscoff cookie crumbs (about 15 cookies, crushed)
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup Biscoff cookie butter (melted)
- 1/4 cup heavy cream
- Optional topping: whipped cream and extra crushed Biscoff cookies
Tools You’ll Need
- Mixing bowls
- Electric mixer or hand whisk
- Silicone muffin pan or mini cupcake liners
- Measuring cups and spoons
- Small spatula or spoon
- Food processor or plastic bag + rolling pin (to crush cookies)
Pro Tips
- Use a silicone muffin pan so the bites pop out easily
- Make sure cream cheese is softened for smooth mixing
- Chill the bites fully so they hold their shape
- Don’t skip the heavy cream—it makes the filling light and fluffy
- Add toppings just before serving so they stay fresh
Substitutions and Variations
- Swap Biscoff cookies for graham crackers (it’ll change the flavor, but still good)
- Use Nutella instead of Biscoff spread for a chocolatey version
- Add a swirl of jam on top before chilling for a fruity twist
- Use dairy-free cream cheese and whipped coconut cream for a vegan version
Make Ahead Tips
- Make them up to 2 days in advance—store in an airtight container in the fridge
- You can also freeze them for up to a month. Let them thaw for 10-15 minutes before serving
Let’s Make It!
Step 1: Make the Crust
Mix 1 cup crushed Biscoff cookie crumbs with 4 tbsp melted butter in a bowl until it looks like wet sand.
Spoon 1 tbsp of the mixture into each muffin liner and press it down firmly with the back of a spoon or your fingers. Set aside.
Step 2: Whip the Cream
In a clean bowl, beat 1/4 cup cold heavy cream until stiff peaks form. Set aside.
Step 3: Make the Cheesecake Filling
In another bowl, beat 8 oz softened cream cheese, 1/3 cup powdered sugar, and 1 tsp vanilla extract until smooth and creamy.
Step 4: Fold in the Whipped Cream
Gently fold the whipped cream into the Biscoff cream cheese mixture using a spatula until fully blended and fluffy.
Step 5: Fill the Muffin Cups
Spoon the filling over the crusts in the muffin pan, filling each to the top. Smooth out the tops with the back of a spoon.
Step 6: Chill
Refrigerate the mini cheesecakes for at least 2 hours, or until firm.
Step 7: Top and Serve
Top each cheesecake with a swirl of whipped cream and a sprinkle of crushed Biscoff cookie. Serve cold.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days
- Freeze for longer storage—wrap individually and store in a freezer bag
- Let frozen bites thaw at room temp for 10–15 minutes before eating
Why This Recipe Works (Quick Science)
- Cream cheese gives that dense, creamy structure
- Whipped cream adds lightness without baking
- Butter + crushed cookies mimic a baked crust without needing heat
- Chilling sets the fat in the filling and butter in the crust, helping them hold together
Common Mistakes
- Using cold cream cheese—will make the filling lumpy
- Not pressing crust down firmly—it’ll fall apart
- Overmixing whipped cream—can turn it into butter
- Not chilling long enough—filling will be too soft
What to Serve With
- A small glass of cold milk
- Fresh berries or berry compote
- Hot coffee or espresso
- Vanilla ice cream on the side for extra decadence
FAQ
Can I use a regular muffin pan?
Yes, just line it with paper liners or use a silicone pan to remove them easily.
What if I don’t have Biscoff spread?
Try peanut butter, Nutella, or cookie butter from another brand.
Can I make this dairy-free?
Yes! Use dairy-free cream cheese and whipped coconut cream instead of heavy cream.
Can I make it in a big pan instead of mini bites?
Totally. Use an 8×8 dish, press in the crust, spread the filling, and chill. Cut into squares to serve.
Final Thoughts
Mini Biscoff Cheesecake Bites are the kind of dessert that looks fancy but is secretly simple. They’re fun to make, even more fun to eat, and guaranteed to impress. Try them once, and you’ll want to make them again and again.
If you make this recipe, let me know how it turned out! I’d love to hear what you think or help if you have any questions.
