Mini Biscoff Cheesecake Recipe (no bake)

Updated: April 2026

These mini Biscoff cheesecakes are rich, creamy, no-bake and completely delicious.

Each little cheesecake has a buttery Lotus Biscoff biscuit base, a smooth vanilla cheesecake topping, warm salted caramel drizzle and a chocolate flake crumble. They’re easy to make, look gorgeous and are perfect for parties, desserts or weekend treats.

Best of all, there’s no baking needed. Just mix, chill, decorate and eat.

Quick Answer – How Do You Make Mini Biscoff Cheesecakes?

To make mini Biscoff cheesecakes, crush Biscoff biscuits into crumbs, mix with melted butter and press into bowls. Chill the bases, then top with a whipped cream cheese mixture made with cream cheese, double cream, icing sugar and vanilla.

Finish with salted caramel sauce, Biscoff biscuits and chocolate flake.

Why You’ll Love These Mini Biscoff Cheesecakes

These little no-bake cheesecakes are a brilliant easy dessert.

• No baking needed
• Perfect individual desserts
• Creamy, sweet and indulgent
• Great for making ahead
• Easy to decorate
• Packed with Biscoff flavour

Ingredients For Mini Biscoff Cheesecakes

You’ll need:

• 150g Lotus Biscoff biscuits
• 70g unsalted butter
• 150g cream cheese
• 100ml double cream
• 2 tablespoons icing sugar
• 1 teaspoon vanilla extract
• 2 tablespoons salted caramel sauce
• 1 chocolate flake
• 4 Biscoff biscuits, for decoration

Ingredient Notes And Easy Swaps

Biscoff Biscuits

Lotus Biscoff biscuits make the best base, but you can use supermarket own-brand caramelised biscuits too.

Butter

Unsalted butter works best for the biscuit base because the topping and sauce already bring plenty of flavour.

Cream Cheese

Use full-fat cream cheese for the best thick, creamy texture.

Double Cream

Double cream helps the cheesecake topping whip up thick and smooth.

Icing Sugar

Sieve the icing sugar first so it mixes in smoothly without lumps.

Salted Caramel Sauce

Warm it slightly before drizzling so it runs over the cheesecakes easily.

Chocolate Flake

Chocolate flake adds a lovely crumbly finish, but grated chocolate works too.

Equipment Needed

You’ll need:

• food processor
• saucepan
• spoon
• 4 small bowls or ramekins
• mixing bowl or food processor

How To Make Mini Biscoff Cheesecakes

Step 1 – Make The Biscuit Base

Add the Biscoff biscuits to a food processor and blitz into fine crumbs.

Melt the butter in a saucepan over a low heat.

Tip the biscuit crumbs into the melted butter and stir until fully coated.

Step 2 – Chill The Bases

Divide the buttery biscuit crumbs between four small bowls or ramekins.

Press down firmly with the back of a spoon to make a biscuit base.

Put the bowls into the fridge for 30 minutes to 1 hour to firm up.

Step 3 – Make The Cheesecake Filling

Add the cream cheese, double cream, icing sugar and vanilla extract to a food processor or mixing bowl.

Whisk until thick, smooth and spreadable.

Step 4 – Add The Cheesecake Layer

Spoon the cheesecake mixture onto the chilled biscuit bases.

Smooth the tops gently with the back of a spoon.

Step 5 – Decorate

Warm the salted caramel sauce gently in a small pan over a low heat.

Drizzle the caramel over the cheesecakes.

Add a Biscoff biscuit to each one and sprinkle over crumbled chocolate flake.

Step 6 – Chill Until Serving

Store the cheesecakes in the fridge until ready to serve.

Eat within 24 hours for the best texture.

Expert Tips For The Best Mini Biscoff Cheesecakes

Use Full-Fat Cream Cheese

Low-fat cream cheese can make the topping softer and less stable.

Chill The Biscuit Base

Chilling helps the base firm up so it holds together better.

Don’t Overheat The Caramel

Warm it just enough to drizzle. If it’s too hot, it can melt the cheesecake topping.

Serve Chilled

These cheesecakes taste best cold from the fridge.

Make Them In Small Glasses

Small glasses or ramekins make them look lovely for parties and dinner desserts.

Can You Make Mini Biscoff Cheesecakes Ahead?

Yes, these are a great make-ahead dessert.

You can make them earlier in the day, cover and keep them in the fridge until serving.

For the best finish, add the biscuit decoration and chocolate flake closer to serving so they stay crisp.

How Long Do Mini Cheesecakes Last In The Fridge?

These mini cheesecakes are best eaten within 24 hours.

Keep them covered in the fridge until ready to eat.

Mini Biscoff Cheesecake Variations

Chocolate Biscoff Cheesecake

Use chocolate biscuits for the base or add chocolate chips to the cheesecake topping.

Extra Biscoff Cheesecake

Swirl a spoonful of Biscoff spread into the cheesecake filling.

Ginger Biscoff Cheesecake

Add a tiny pinch of ground ginger to the cheesecake topping.

Fudge Biscoff Cheesecake

Sprinkle chopped fudge pieces over the top.

Caramel Biscoff Cheesecake

Add extra salted caramel sauce before serving.

More Easy Dessert Recipes

Try these next:

• Mini Oreo Cheesecakes
• No Bake Lemon Cheesecake Pots
• Easy Eton Mess
• Ice Cream Cookie Sandwiches
• Homemade Popsicles