A delicious and fail-safe mini Biscoff cheesecake with a crunchy Biscoff biscuit base and a smooth and creamy Biscoff filling that is sure to have you coming back for seconds. If you are worried that this cheesecake recipe could be tricky, don't be, this no-bake recipe could not be simpler. All you need to do is make the Biscoff crumb crust, mix the 4 filling ingredients together and leave it in the fridge to set. This mini small-batch 6-inch cheesecake is ideal for smaller households but can easily be doubled if you are looking to feed a crowd.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
✅ 6 reasons why you'll love this recipe:
- Fast - there's just 20 minutes of quick prep then it's up to your fridge to do the rest.
- Delicious - this smooth, creamy, caramelly Biscoff cheesecake on a crunchy Biscoff base is utterly heavenly. Having just one slice is hard.
- No bake and fail-safe - baked cheesecakes are delicious, but they can be tricky. With this no-bake recipe, you cannot go wrong. It really is a simple case of mix and chill.
- Mini cheesecake - this recipe yields a small 6-inch cheesecake that will give you 6 servings. If you're not looking to feed a large crowd, this is the recipe for you. Just use the scaling buttons in the recipe card to x2 the quantities if you want to make a standard-sized version.
- A great make-ahead dessert - make the night before and enjoy the next day. Perfect for when you are hosting and want to get head.
- Uses 6 simple ingredients - a delicious dessert without the hassle of sourcing and handling lots of complex ingredients.
🛒 Ingredients and variations:
This scrumptious cheesecake is made with just 6 ingredients. You should be able to find them all at your normal supermarket/store.
- Biscoff biscuits - these give the crust a mildly spiced Biscoff flavour that complements the Biscoff filling. If you can't get hold of them, a mixture of half ginger biscuits and half regular is a good compromise.
- Biscoff spread - smooth is best for getting the velvety creamy texture in the cheesecake filling. However, the recipe will still work with crunchy Biscoff spread.
- Cream cheese - I use full fat Philadelphia. Make sure you use a full-fat cream cheese. Low fat cream cheese is of a thinner consistency and won't work in this recipe. There are cheesecake recipes that use low fat cream cheese, but these are adapted to accommodate its consistency.
🧑🍳 Scrumptious Biscoff cheesecake in 4 easy steps
1. Make the crust
Blitz the Biscoff biscuits into fine crumbs in a food processor or put them into a plastic bag and bash with a rolling pin. Melt the butter on the stove or in the microwave and stir in the Biscoff crumbs. Pour the buttery crumbs into the spring form pan and press down with the back of a spoon until they are even and firm.
2. Whip the cream cheese and ricotta together
Whip the ricotta and cream cheese together with an electric whisk, food processor or stand mixer until smooth.
3. Add sugar and Biscoff spread
Add the sugar and Biscoff spread and continue to mix until incorporated.
4. Spoon the filling into the pan
Spoon the Biscoff filling on top of the crust and spread. Use a large spoon to even out any uneven patches. Drizzle some melted Biscoff spread on the top for decoration and place in the fridge to chill overnight or for a minimum of 6 hours.
Top tip: Refrigerate the cheesecake overnight if you can. The cake will be ready to enjoy after 6 hours of refrigeration, but the additional chilling time will vastly improve its consistency.
👍 Top tips for perfect Biscoff cheesecake
- Use a food processor to blitz the biscuits - this will ensure you get fine crumbs and a nice firm crust. You can place the biscuits into a bag and bash with a rolling pin if you do not have a food processor, but it is harder to achieve a fine crumb mixture this way.
- Save some extra Biscoff spread for decoration - you can drizzle this onto the top of the finished cake with a spoon or use a piping bag if you want to make it extra neat.
- Refrigerate the cheesecake overnight if you can - the cheesecake will be ready for you to enjoy after it has chilled for 6 hours but will have a much-improved firmer consistency if you can let it set overnight.
- x2 the quantities for a larger cheesecake - this is a mini cheesecake recipe for a 6 inch pan that will yield 6 slices. After a larger cheesecake? No problem! Just hit the scaling buttons in the recipe card to double the quantities for a standard-sized cake pan.
Biscoff biscuits have a delicious caramel flavour that is subtly spiced with cinnamon.
Biscoff spread has a spreadable consistency similar to Nutella and peanut butter, but you can melt it to gain a thinner consistency. For example, if you want to drizzle it onto a dessert. Just place it in the microwave for 10-20 seconds or melt on the stove.
Biscoff biscuits are delightfully crunchy and have a deep caramel flavour. Cinnamon gives them a subtle spiced flavour and a lightness that takes the edge off the sweetness so that they do not taste overly rich.
The Biscoff cheesecake will keep for 3 days covered in the fridge. It is not suitable for freezing.
😋 Check out my other speedy sweet recipes
Whether you need a speedy dessert for unexpected houseguests or simply want to satisfy a sugar craving at the end of the long day these quick and easy dessert recipes have got it covered.
Did you try this recipe? It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.
Don't forget to tag #knifeandsoulrecipes on Instagram or @knifeandsoul on Pinterest!
Mini Biscoff Cheesecake (No Bake)
- Prep Time: 20
- Total Time: 20 minutes prep +overnight chilling
- Yield: 6 1x
- Diet: Vegetarian
A delicious and fail-safe no bake Biscoff cheesecake that is bound to have you coming back for more.
Serves 6 - use the scaling buttons below to double / triple the quantity
- 150g (or 5oz) Biscoff biscuits
- 85g (or 3oz) unsalted butter + extra for greasing
- 180g (or 6oz) ricotta cheese
- 85g (or 3oz) full fat cream cheese
- 25g (or 1 oz) caster sugar
- 100g (or 3.5oz) smooth Biscoff spread + extra for the topping
- Grease a 6 inch springform pan (Note 1) and line with greaseproof / parchment paper.
- Blitz the Biscoff biscuits into fine crumbs in a food processor or put them into a plastic bag and bash with a rolling pin.
- Melt the butter on a low heat on the stove or in the microwave and stir in the Biscoff crumbs.
- Pour the butter and crumb mixture into the springform pan and press down with the back of a large spoon until firm.
- Whip the ricotta and cream cheese together with an electric whisk, food processor or stand mixer until smooth.
- Add the sugar and Biscoff spread and continue to mix until incorporated.
- Spoon the mixture onto the Biscoff biscuit base and use the back of a spoon to smooth out any uneven patches.
- Optional: Warm a couple of tablespoons of Biscoff spread on the stove or in the microwave and drizzle onto the top of the cheesecake. You can also use a piping bag for this.
- Place the Biscoff cheesecake in the fridge to chill overnight (or for a minimum of 6 hours).
- This is a mini cheesecake for a 6-inch pan that will yield 6 slices. To make a cheesecake for a standard-sized pan simply hit the 2x scaling button to double the quantity.
- Category: Sweet
- Method: no-bake
- Cuisine: Western
Keywords: No bake biscoff cheesecake (6 inch mini cheesecake)
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