Biscoff cheesecake bites recipe

Have you made my viral Mini Biscoff Cheesecake Bites yet?

If not, this weekend is the perfect time to jump on the trend that mums (and dessert lovers everywhere) can't get enough of.

When I first posted this recipe on Facebook, I had no idea it would take off the way it did. But within hours, it had been saved, shared, and sent around more times than I could count. Safe to say, it went absolutely bananas - or should I say, Biscoff?

So, what is it about Biscoff that people love so much? It’s that one-of-a-kind flavour -like a spiced, caramel bikkie that gives you a warm hug. The spread version? Dangerous. It’s smooth, rich, and just sweet enough to feel indulgent without being too over the top. Whether you’re stirring it through a cheesecake, drizzling it over pancakes, or sneakily eating it straight from the jar (no judgement here), it never disappoints.

These mini Biscoff cheesecake bites are super easy to make and even easier to eat. They look like something straight out of a fancy café cabinet, but they come together with just a few simple ingredients and no oven required. Even better, you can make them ahead of time, keep them in the freezer, and pull them out for lunchboxes, playdates, or that 3pm sugar crash.

How to make your Biscoff cheesecake bites

Make the Biscoff cheesecake biscuit base

Add the Biscoff biscuits to a food processor or Thermomix and blitz until fine crumbs form.

Pour in melted butter and mix until fully combined.

(Tip: Set aside 1 tablespoon of crumbs to sprinkle on top later.)

Press into moulds

Spoon about 1 teaspoon of the biscuit mixture into each hole of a silicone mini muffin tray.

Press down firmly to form a solid base - use the back of a spoon or your fingers.

Mix the Biscoff cheesecake filling

In a bowl, combine room-temperature cream cheese, thickened cream, icing sugar, and Biscoff spread. Beat until smooth and creamy.

Assemble the cheesecakes

Spoon the cheesecake mixture over the biscuit bases, smoothing the tops with a knife or spatula.

Add the Biscoff topping

Melt Biscoff spread in the microwave (around 30 seconds). Drizzle or spoon a small amount on top of each cheesecake and swirl if you like.

Chill to set

Place the tray in the freezer for at least 3 hours, or overnight if you prefer. (You can store them in the fridge after they’re set, but freezing helps them pop out of the moulds more easily.)

Once set, gently pop the cheesecakes out of the moulds. Sprinkle over the reserved biscuit crumbs for a little extra crunch!

Perfect for parties, afternoon treats, or sneaky freezer stash desserts.

Whether you're already a Biscoff addict or you've been looking for an excuse to try it, this Biscoff cheesecake recipe is a must-make. It’s creamy, crunchy, and just the right amount of fancy to impress guests (or, you know, just treat yourself after a long day of being mum).

Trust me, once you make them, you’ll never look at a plain cheesecake the same way again.

Like cheesecakes? Try my Red Velvet Cheesecake recipe!