Biscoff Cream Tarts

These irresistible mini Biscoff Cream Tarts feature buttery tart shells filled with a silky, no-bake Biscoff cream cheese mousse. Each tart is finished with whipped cream, crushed Biscoff cookies, and a drizzle of warm cookie butter for the ultimate caramelized cookie flavor.

Recipe Information

• Prep Time: 20 minutes
• Chilling Time: 2 hours
• Total Time: 2 hours 20 minutes
• Yield: 6 mini tarts
• Difficulty: Easy
• Method: No-bake filling

Ingredients

For the Tart Shells

• 6 mini tart shells, store-bought or homemade
• 6 Biscoff cookies, optional, for lining the bottoms

If using unbaked homemade tart shells: bake them completely according to your recipe and cool completely before filling.

For the Biscoff Filling

• 1 cup (240 ml) cold heavy whipping cream
• 8 oz (225 g) cream cheese, softened
• ½ cup (150 g) Biscoff cookie spread
• ¼ cup (30 g) powdered sugar
• 1 tsp vanilla extract
• Pinch of salt, optional

For the Topping

• ½ cup whipped cream
• 3–6 Biscoff cookies, crushed or broken into pieces
• 2–3 tbsp Biscoff cookie spread, gently warmed
• 1–2 Biscoff cookies, halved, for decoration
• Optional: a light dusting of powdered sugar

Instructions

1. Prepare the tart shells

If using store-bought tart shells, make sure they are completely cooled and ready to fill.

For an extra Biscoff flavor, place one Biscoff cookie into the bottom of each shell, breaking it into pieces if necessary to create an even layer.

Set the shells aside.

2. Make the Biscoff cream

Place the softened cream cheese and Biscoff cookie spread in a large mixing bowl.

Beat with an electric mixer on medium speed for 1–2 minutes, until completely smooth and creamy.

Add the powdered sugar, vanilla extract, and optional pinch of salt.

Beat again until fully incorporated.

3. Whip the cream

Pour the cold heavy whipping cream into a separate chilled bowl.

Beat on medium-high speed until medium-stiff peaks form.

Be careful not to overwhip—the cream should be fluffy and smooth rather than grainy.

4. Fold everything together

Add about one-third of the whipped cream to the Biscoff cream cheese mixture.

Gently fold it in to lighten the mixture.

Add the remaining whipped cream in two additions, folding gently after each addition until the filling is smooth, airy, and evenly combined.

Don’t vigorously stir, as that can deflate the whipped cream.

5. Fill the tart shells

Transfer the Biscoff filling to a piping bag fitted with a large round or star tip.

Pipe the filling generously into each tart shell.

Alternatively, simply spoon the filling into the shells and smooth the tops with a small spatula.

6. Chill

Place the filled tarts in the refrigerator for at least 2 hours.

For the firmest, cleanest slices and best texture, chilling them 4 hours or overnight is even better.

7. Prepare the Biscoff drizzle

Place the remaining Biscoff spread in a small microwave-safe bowl.

Microwave in 5–10 second intervals, stirring between each, until the spread becomes fluid enough to drizzle.

Do not overheat it.

Allow it to cool for a minute or two so it is warm rather than hot.

8. Decorate

Just before serving, top each tart with a swirl of whipped cream.

Sprinkle generously with crushed Biscoff cookies.

Drizzle the warmed Biscoff spread over the top.

Finish each tart with half a Biscoff cookie for a bakery-style presentation.

9. Serve

Serve the tarts chilled.

For the best flavor, let them sit at room temperature for about 5–10 minutes before serving.

Chef’s Tips

• Use softened cream cheese so the filling becomes completely smooth without lumps.
• Keep the heavy cream very cold for the best whipping volume.
• Don’t overmix after adding the whipped cream.
• Chill the tarts thoroughly before decorating and serving.
• Warm the Biscoff spread only enough to make it drizzleable.
• If your tart shells are particularly shallow, you may have a little filling left over—it’s delicious eaten straight from the bowl!

Homemade Tart Shell Option

For homemade shells, combine:

• 1 cup (125 g) all-purpose flour
• ¼ cup (30 g) powdered sugar
• ½ cup (113 g) cold unsalted butter, cubed
• 1 egg yolk
• 1–2 tbsp ice water, as needed
• Pinch of salt

Mix the flour, powdered sugar, salt, and butter until crumbly. Add the egg yolk and enough ice water to bring the dough together.

Chill for 30 minutes, roll out, and press into six mini tart pans.

Prick the bottoms with a fork and bake at 350°F (175°C) for approximately 12–16 minutes, until lightly golden.

Cool completely before filling.

Variations

Chocolate Biscoff Tarts

Add 2 tbsp unsweetened cocoa powder to the filling and increase the powdered sugar by 1 tablespoon if desired.

Banana Biscoff Tarts

Add thinly sliced bananas between the tart shell and Biscoff filling.

Salted Biscoff Caramel

Drizzle the finished tarts with salted caramel sauce along with the melted Biscoff spread.

White Chocolate Biscoff

Melt 3 oz (85 g) white chocolate, cool slightly, and fold it into the cream cheese mixture for a richer filling.

Mini Cheesecake Style

Instead of tart shells, press a Biscoff-cookie crumb crust into small muffin cups or mini cheesecake molds.

Make-Ahead

The tarts can be assembled and refrigerated up to 24 hours ahead.

For the prettiest presentation, add the whipped cream, cookie crumbs, and Biscoff drizzle shortly before serving.

Storage

Store covered in the refrigerator for up to 3 days.

Because the filling contains whipped cream and cream cheese, keep the tarts refrigerated until ready to serve.

Freezing

Freeze the filled, undecorated tarts for up to 1 month.

Thaw overnight in the refrigerator and decorate just before serving.

The Result

Each tart has a crisp buttery shell surrounding an incredibly creamy, airy Biscoff filling, with crunchy cookie crumbs and ribbons of melted cookie butter on top. It’s essentially a little Biscoff cheesecake in elegant tart form—rich, caramelized, creamy, and completely irresistible.