July 26, 2026

Biscoff Mini Cheesecakes

Serves:

Cooking Time:

Prep Only

These no-bake Biscoff cheesecake cups layer a crisp biscuit base with a creamy filling of Biscoff spread, whipped cream and LANCEWOOD® Medium Fat Plain Cream Cheese. Make a batch for birthdays, tea time, family celebrations or a relaxed dessert shared around the table.

Expand Full Description

These Biscoff mini cheesecakes combine a firm biscuit base with a smooth, caramelised Biscoff filling. The no-bake mixture is made with cream, Biscoff spread and LANCEWOOD® Medium Fat Plain Cream Cheese, with gelatine added to help the individual cheesecakes set.

Chill all 12 portions for 2 hours, then top each one with a Biscoff biscuit. Serve them at a family celebration, birthday table or afternoon tea, and download the recipe for later today.

Helpful Tips for Biscoff Mini Cheesecakes

Divide the biscuit mixture evenly before pressing it firmly into the muffin cases.
Beat the cream until soft peaks form rather than continuing to stiff peaks.
Do not let the gelatine mixture boil while heating it in the microwave.
Refrigerate the cheesecakes for 2 hours or until firm and keep them chilled until serving.

Frequently Asked Questions About Biscoff Mini Cheesecakes

How do you make the Biscoff biscuit base?

Combine the finely crushed Biscoff biscuits with melted butter. Divide the mixture evenly between 12 muffin cases and press it firmly into the bottom of each one before preparing the cheesecake filling.

How is the Biscoff cheesecake filling made?

The filling combines LANCEWOOD® Medium Fat Plain Cream Cheese, Biscoff spread, whipped cream and dissolved gelatine. The gelatine is added in a thin stream while the mixture is beaten continuously, helping the filling set during refrigeration.

How many mini cheesecakes does the recipe make?

This Biscoff Mini Cheesecakes recipe makes 12 individual portions. The biscuit base and cream cheese filling should be divided evenly between 12 muffin cases before the cheesecakes are refrigerated.

Do Biscoff mini cheesecakes need to be refrigerated?

Yes. The mini cheesecakes must be refrigerated for 2 hours or until the filling is firm. The completed cheesecakes should remain refrigerated until they are ready to be served.

Can Biscoff mini cheesecakes be prepared ahead of time?

Yes. The cheesecakes can be prepared before serving because the recipe requires a 2-hour chilling period. Once assembled, keep the mini cheesecakes refrigerated until serving and finish each portion with a Biscoff biscuit.

How is the gelatine prepared?

Pour 80 ml cold water over the gelatine and leave it to sponge. Microwave the mixture for 10 seconds, stir it and heat it for another 5 seconds, taking care not to let it boil.

Ingredients:

For the Biscoff Biscuit Base

125 g Biscoff biscuits, finely crushed
50 g butter, melted

For the Cheesecake Filling

250 ml cream
230 g LANCEWOOD® Medium Fat Plain Cream Cheese
250 ml Biscoff spread
15 ml gelatine
80 ml cold water

To Finish

100 g Biscoff biscuits

Method

Line a muffin pan with 12 muffin cases.
Combine the finely crushed Biscoff biscuits and melted butter. Divide the mixture evenly between the muffin cases and press it firmly into the base of each case.
Place the cream in a mixing bowl and beat until soft peaks form. Set aside.
Place the LANCEWOOD® Medium Fat Plain Cream Cheese and Biscoff spread in a separate mixing bowl. Beat until smooth.
Pour the cold water over the gelatine and leave it to sponge.
Microwave the gelatine mixture for 10 seconds, then stir. Microwave for another 5 seconds, taking care not to let the mixture boil.
Add the whipped cream to the cream cheese and Biscoff mixture. Beat until smooth.
Pour the dissolved gelatine into the cream cheese mixture in a thin stream while beating continuously.
Working quickly, divide the filling evenly between the prepared muffin cases.
Refrigerate for 2 hours or until firm. Keep the mini cheesecakes refrigerated until serving.
Finish each mini cheesecake with a Biscoff biscuit.