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Mini Biscoff Cheesecake Recipe (no bake)

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Mini biscoff cheesecake – our no bake, super easy recipe is completely DELICIOUS… you’ll want to make these indulgent treats again and again!

Making your own indulgent cheesecakes is actually really easy and only takes a couple of minutes so it’s a dessert you’ll have time to make even if you’re really busy.

The best thing about homemade cheesecake is you can flavour them up exactly how you like so they’re tailored just for you!

All your favourite cheesecake toppings in one place. Delicious!

I just don’t think you can beat the delicious, indulgent combination of Biscoff topped with amazing salted caramel sauce and chocolate. Mmmmm it’s just SO GOOD!

mini biscoff cheesecake with salted caramel topping and chocolate sprinkles surrounded by biscuits. Text "mini biscoff cheesecakes -"

I mean…. how can you not want to eat this?!

I only ever make no-bake cheesecakes. I just love how simple they are and how damn tasty they are to eat.

And when you’re busy and your day is packed full you just want quick, easy food that tastes good! Not hours in the kitchen.

Mini Biscoff Cheesecake Ingredients

You’ll just need a handful of yummy ingredients to make these tasty little Lotus cheesecakes.

ingredients for mini biscoff cheesecakes - lotus biscuits, butter, cream cheese, icing sugar, vanilla extract, salted caramel sauce and double cream on a wooden board on white wooden table.
  • 150g Lotus Biscoff biscuits – you can pick these up in most supermarkets – Aldi do a very similar biscuit to this which tastes good in these cheesecakes too.
  • 70g unsalted butter – I usually use Yeo Valley butter for these cheesecakes.
  • 150g cream cheese – I always use full fat Philadelphia cream cheese for these mini cheesecakes and for making cream cheese frosting. It seems to hold really well to create a lovely thick, spreadable consistency.
  • 100ml double cream – you can use whipping cream if you prefer.
  • 1 tsp vanilla extract – pick a good vanilla extract rather than a vanilla flavouring, it just tastes so much nicer. You can if you like use a little vanilla bean paste for a total blast of vanillary flavour!
  • 2 tbs icing sugar – be sure to sieve this so it doesn’t clump.
  • 2 tbs salted caramel sauce – I use Tiptree Salted Caramel Spread when making these mini cheesecakes. Believe me this little jar of deliciousness is worth keeping in the fridge at home. It’s gorgeous drizzled on ice-cream, pancakes and waffles. And it’s only around £2.50 a jar.
  • 1 chocolate flake – just a regular Cadbury chocolate flake is good here.

How To Make Mini Biscoff Cheesecake

Our individual Biscoff Cheesecake Cups are super easy to make!

mini biscoff cheesecakes with salted caramel and chocolate sprinkles

Step One – make the cheesecake base

  • Add the biscuits to the food processor and blitz until crumbs.
lotus biscuits blitzed into crumbs in a magimix food processor bowl
  • Melt the butter in a saucepan.
le creuset saucepan with melted butter in the bottom next to lotus biscuits blitzed into crumbs in a magimix food processor bowl
  • Tip the biscuit crumbs into the melted butter.
lotus biscuit crumbs tipped into a saucepan with melted butter
  • Stir the biscuit crumbs into the melted butter so they all get covered in butter. Take a minute to enjoy the gorgeous buttery warm biscuit smell (it’s worth it)
lotus biscuit crumbs stirred into melted butter
  • Divide the biscuit crumbs between four small bowls and press down using the back of a spoon to form a lovely biscuit-y base layer.
  • Put the biscuit bases into the fridge for around 30 minutes – 1 hour to harden up.
biscuit crumb based being pressed into the bottoms of individual bowls

Step Two – make the creamy cheesecake topping

  • Next mix up the creamy cheesecake topping. Add cream cheese, double cream, icing sugar and vanilla extract to a food processor and blitz.
ingredients for making creamy topping - cream cheese, double cream, icing sugar, vanilla extract
  • It’ll only take 1-2 minutes for the creamy cheesecake topping to whisk together to a stiff, spreadable consistency.
creamy topping all whisked together in a magimix food processor bowl
  • Spread the cream cheese topping onto the biscuit bases and smooth over – just use the back of a spoon to do this, you don’t need to be overly neat!
creamy topping spread onto biscuit base

Step Three – decorate the tops of the mini Biscoff cheesecakes

  • Next add 2 tbs of salted caramel sauce to a small saucepan and melt over a low heat on the hob
small copper pan filled with salted caramel sauce
  • Add a Lotus Biscoff biscuit to your cheesecakes then drizzle the warm, melty dripping salted caramel sauce over the mini cheesecakes and crumble over some chocolate flake pieces.
mini biscoff cheesecakes with chocolate sprinkles and salted caramel sauce
  • Store your mini cheesecakes in the fridge until you’re ready to eat them – these need eating within 24 hours of making (and sooner if the use-by date on any of the ingredients is earlier)
mini no bake biscoff cheesecakes with salted caramel and chocolate toppings

Make Mini Biscoff Cheesecakes Your Way…

Our mini Biscoff cheesecake cup recipe is super easy for you to switch up the flavours anyway you like – you could swap the biscuit base, the toppings, the cream cheese flavours for anything you like.

  • try using chocolate biscuits for the base.
  • add a tiny shake of ground ginger to the cream cheese topping
  • sprinkle over chopped up caramel pieces or fudge taste good

LOVE Easy Dessert Recipes? Try These…

This little collection of super easy desserts are perfect for summer. They’re quick tasty and the whole family will LOVE them.

Get more absolutely delicious easy chocolate recipes here.

  • Easy Eton Mess – scrumptious meringue tossed with cream and summer berries for the perfect, laid back easy summer dessert.

Get all our easy dessert recipes here

Yield: Makes 4

Mini Biscoff Cheesecake Recipe

mini no bake biscoff cheesecakes with salted caramel and chocolate toppings

Super easy no-bake biscoff cheesecake recipe

Prep Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 20 minutes


  • 150g Biscoff Biscuits 
  • 70g Butter 
  • 150g Cream Cheese
  • 100ml Double Cream
  • 2 tbs Icing Sugar
  • 1 tsp Vanilla Extract
  • 2 tbs Salted Caramel Sauce 
  • 1 Chocolate Flake
  • 4 Biscoff Biscuits for decoration


  1. Whizz the biscuits in the food processor to make crumbs.
  2. Melt the butter in a saucepan and tip in the biscuit crumbs - mix everything together.
  3. Press the buttery crumbs into 4 small bowls and put into the fridge for 30 minutes to firm up.
  4. Mix up the creamy topping - add the cream cheese, cream, icing sugar and vanilla to a food processor and whizz until stiff.
  5. Spread the topping onto the biscuit base.
  6. Warm the salted caramel sauce in a pan over a low heat.
  7. Drizzle the sauce onto the cheesecakes. Add a biscuit decoration and sprinkle with chocoalte flake.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 610Total Fat: 47gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 116mgSodium: 424mgCarbohydrates: 44gFiber: 0gSugar: 25gProtein: 6g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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no bake lotus biscoff cheesecakes with salted caramel sauce and chocolate sprinkles. Text "mini biscoff cheesecakes -"

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