Biscoff Cheesecake Bites combine a buttery cookie crust, ultra-creamy cheesecake filling, and the unmistakable caramel-spiced flavor of Biscoff spread. They’re no-bake friendly, freezer-friendly, and ideal for portion control (though stopping at one is the hard part).Ingredients (Makes 16–20 bites)For the crust1½ cups Biscoff cookies, crushed5 tbsp unsalted butter, meltedFor the cheesecake filling8 oz (225 g) cream cheese, softened½ cup Biscoff spread (smooth)⅓ cup powdered sugar1 tsp vanilla extract½ cup heavy cream, whipped to soft peaksFor topping (optional but recommended)¼ cup Biscoff spread, meltedCrushed Biscoff cookies or crumbsInstructions1. Make the crustMix crushed Biscoff cookies with melted butter until evenly combined. Press firmly into a lined 8×8-inch pan or mini silicone molds. Chill for 15–20 minutes to set.2. Prepare the cheesecake fillingBeat cream cheese until smooth and fluffy. Add Biscoff spread, powdered sugar, and vanilla. Mix until fully combined and creamy.3. Fold in whipped creamGently fold whipped cream into the mixture to keep it light and airy.4. AssembleSpread the cheesecake mixture evenly over the chilled crust. Smooth the top with a spatula.5. ChillRefrigerate for at least 4 hours (or overnight) until firm.6. Add topping & sliceDrizzle melted Biscoff spread over the top and sprinkle with cookie crumbs. Slice into bite-sized squares.Pro Tips ⭐Clean cuts: Use a warm knife and wipe between slicesExtra indulgent: Add a white chocolate drizzleNo-bake shortcut: Freeze for 1 hour if short on timeGluten-free option: Use gluten-free speculoos-style cookiesStorageRefrigerate up to 5 daysFreeze up to 2 months (great straight from the freezer!)Perfect ForParties & potlucksHoliday dessert traysAfternoon coffee treatsMake-ahead desserts
