Just like with our No-Bake Mini Eggnog Cheesecakes, these no-bake mini cheesecakes have a buttery Biscoff crust that pairs perfectly with the slight tanginess of New York-style cheesecake. Plus, they’ve got just the right amount of sweetness and a super light, soft filling, and a crumbly crust that’s slightly salty. If appearance isn’t super important, you can use a muffin cups instead of a mini cheesecake pan. You can also make one regular-sized cheesecake without having to worry about baking or a water bath. For best results, use room temperature cream cheese and let them chill until they’re fully set—the longer, the better. Top these with whatever’s in season, or not at all.