Uploaded January 2015 | Updated September 2026, 21 hours ago

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Hey guys! These no-bake Biscoff cheesecakes are soo yummy, and a great way to use up the spread and cookies so you don’t just eat all of them :D Or you could just eat all of them and that would be pretty yummy too. Enjoy, and make sure you share pictures of your treats on Facebook and Instagram with the hashtag #kawaiisweetworld!

No Biscoff spread or cookies? You could also make peanut butter or Nutella cheesecakes by substituting Biscoff cookies for graham crackers or Oreos, and the spread for PB or Nutella!

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Recipe adapted from Sally’s Baking Addiction (bit.ly/14dc4Uu) – found this recipe awhile back and couldn’t wait to give it a try once I saw the cookies! :D

No-Bake Biscoff Cheesecakes
Makes about 9 shot glasses or 4-6 mini cheesecakes

Ingredients

Crust
12 Biscoff cookies
2 T melted butter
2 T Biscoff spread to pipe on top of crust

Cheesecake mixture
1 (8 ounce) package cream cheese, softened
2/3 cup Biscoff Spread
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen Cool Whip, thawed

Topping
1 cup heavy whipping cream, whipped to stiff peaks (or Cool Whip)
Biscoff cookie crumbs

Directions
1. Pulse cookies in food processor or crush with rolling pin in Ziploc bag until fine crumbs. Pulse/stir in 2 T melted butter. Scoop about 1 tsp of crust mixture into shot glasses, or 1 T into mini cheesecake glasses. Pipe ½ tsp Biscoff spread over crust for shot glasses, or 1 tsp for mini cheesecakes.
2. In a large bowl with electric hand mixer, mix cream cheese until smooth. Mix in Biscoff spread, then add vanilla and stir. Fold in Cool Whip and place in piping bag, preferably fitted with large round tip. Pipe cheesecake mixture over crust, and refrigerate for 2 hours.
3. Pipe whipped cream on top, and garnish with cookie crumbs.

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