Mini Biscoff Cheesecakes
What do you get when you combine the rich caramel flavour of Biscoff with a creamy cheesecake? A dessert that’s almost impossible to resist.
These Mini Biscoff Cheesecakes are one of those effortless desserts that feel just a little bit special. They’re simple to prepare, easy to serve, and perfect when you want to offer your guests something sweet without overcomplicating things.
Why I Love Mini Desserts
When I’m entertaining, I always like to include a few smaller dessert options rather than one large cake. It gives guests a little variety and makes everything feel more relaxed and inviting.
Mini desserts are especially helpful when you’re feeding a crowd. Guests can sample a few different treats, and everything feels a little more elegant without creating extra work for the host.
Cheesecake has always been a favourite of mine (it appears often in my kitchen!), and this version with Biscoff is a definite crowd-pleaser.
The Perfect Dessert for a Baby Shower
These Mini Biscoff Cheesecakes were one of the sweet treats we served at Emily and Mitch’s woodland-themed baby shower. With around 70 guests celebrating in our backyard, we needed desserts that looked beautiful, could be prepared ahead of time, and were easy for guests to enjoy while mingling.
Alongside mini Oreo mousse cups, raspberry jelly cheesecakes an pavlovas , these little Biscoff cheesecakes disappeared quickly. The individual serves made them easy to display on the dessert table, and their rich caramel flavour was the perfect complement to the other desserts on offer.
If you’re planning a baby shower, birthday celebration, bridal shower or family gathering, these are exactly the kind of make-ahead desserts that help keep entertaining simple and stress-free.
Ingredients
For these mini cheesecakes, you’ll need:
- Biscoff biscuits, crushed into loose crumbs
- Cream cheese
- Thickened cream
- Sugar
- Biscoff spread
To finish, top each cheesecake with whipped cream and a cream-filled Biscoff biscuit for that extra special touch.
Method
Start by crushing your Biscoff biscuits into coarse crumbs and spooning them into the base of small serving glasses. Unlike a traditional cheesecake, there’s no need to press them down firmly. Keeping them loose makes these much easier to eat and creates a lovely layered texture.
Prepare your cheesecake filling by combining the cream cheese, cream and sugar until smooth and creamy. Pipe or spoon the filling gently over the biscuit layer.
Warm the Biscoff spread slightly so it becomes pourable, then drizzle it over the top of each cheesecake.
Place the cheesecakes into the refrigerator to chill and set while you prepare your toppings.
When ready to serve, finish each one with a swirl of whipped cream and a Biscoff biscuit for a simple but beautiful presentation.
A Perfect Make-Ahead Entertaining Dessert
These little cheesecakes are ideal when you’re hosting. They can be made the day before, require no baking, and are easy for guests to enjoy without needing plates or cutlery.
I’ve served them at both our murder mystery party and Emily’s baby shower, and they were a hit at both events. They’re rich enough to feel indulgent but small enough that guests can enjoy them alongside other desserts.
For hosts, that’s the sweet spot—something that looks impressive but is actually very simple to prepare.
A Simple Crowd Favourite
If you love cheesecake and you love Biscoff, this is one of those recipes you’ll come back to again and again. It’s simple, reliable and always popular—exactly what you want when entertaining.
Whether you’re planning a baby shower, birthday celebration, holiday gathering or casual dinner party, these Mini Biscoff Cheesecakes are guaranteed to bring a little extra joy to the dessert table.
Mini Biscoff Cheesecake
Ingredients
Cheesecake
- 1 pkt Plain Lotus Biscuits
- 250 grams Cream Cheese (room temperature) (8.8 oz) Full fat works best
- 3 tbsp icing sugar (powdered sugar)
- 2 tbsp Lotus Biscoff Spread
- 1 tsp Vanilla
- 250 ml Pure Cream (8.4 fluid oz)
Topping
- 1 cup Lotus Biscoff Spread
- 1 cup Pure Cream
- 1 tbsp Icing Sugar (powdered sugar)
- 1 tsp Vanilla
- 1 pkt Filled round Lotus Biscuits
Instructions
Base
- Crush the packet of plain Lotus Biscuits in a food processor and divide amongst your individual serving glasses. I used large shot glasses and got 11 out of the mix. How many serves you get will depend on the size of your containers.
Cheesecake Filling
- In a small bowl of an electric mixer, using the whisk attachment. Whip the cream until soft peaks form and put in the fridge.
- In a large bowl of an electric mixer, combine cream cheese, icing sugar, Biscoff and vanilla and beat on high until smooth. Will take about 5 minutes.
- Gently fold through half of the whipped cream until combined. Then repeat with the remainder of the cream.
- Fill an icing bag fitted with a large plain nozzle with the cream cheese mixture and pipe into your containers on top of the cookie crumbs. If you don't have a piping bag just spoon the mixture in. Please in fridge while you prepare the topping.
Topping
- Place the Biscoff Spread in a microwave safe bowl and microwave on high in 10 second intervals – checking each time – until the spread has slightly melted. You do not want it hot just soft. If you do find the mix has gotten warm put it aside until it cools otherwise it will melt your cheesecake.
- Drizzle enough of the spread to cover the top of the cheesecake mix. For my size glass it was approximately 1.5 tablespoons. Place in fridge to cool.
- Whip the cream with the sugar and vanilla until soft peaks form. Use an icing bag fitted with a star nozzle and pipe cream on to each cheesecake then top with a filled biscuit. If you don't have an icing bag and nozzle just dollop the cream on with a tablespoon and then top with the biscuit.
