Description
These No Bake Mini Biscoff Cheesecakes are a creamy, indulgent dessert featuring a crunchy Biscoff cookie crust, a smooth Biscoff-flavored cream cheese filling, and a luscious Biscoff spread topping. Perfect for gatherings or a sweet treat, these cheesecakes are easy to prepare without baking and can be customized with additional garnishes like whipped cream and extra Biscoff cookies.
Ingredients
Scale
Crust
- 1 (8.8 oz, 250g) package Biscoff cookies
- 1/2 cup melted butter, unsalted
Filling
- 1 cup heavy cream, cold
- 3 (8 oz. blocks) full-fat cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 cup creamy Biscoff cookie butter
- 1/3 cup sour cream, room temperature
- 2 tsp. pure vanilla extract
- pinch of salt
Topping
- 1/2 cup creamy Biscoff cookie butter
- additional Biscoff cookies for garnish, whole or crushed
- whipped cream
Instructions
- Prepare the crust: Blitz the Biscoff cookies in a food processor until finely ground. Stream in the melted butter until the mixture is sandy but holds together when pressed.
- Form the crust: Spray 2 mini cheesecake pans or two 12-count muffin pans with non-stick spray or line with cupcake liners. Press about 1 tablespoon of the crumb mixture into each cavity. Freeze or refrigerate while preparing the filling.
- Whip the cream: Beat the cold heavy cream with a hand mixer or stand mixer whisk attachment until stiff peaks form, approximately 2 minutes. Be careful not to overbeat. Chill until needed.
- Make the filling: In a separate bowl, beat the softened cream cheese, powdered sugar, creamy Biscoff cookie butter, sour cream, vanilla extract, and pinch of salt until smooth and fully combined.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no white streaks remain.
- Assemble cheesecakes: Spoon the filling into a piping bag fitted with a round 1A tip and pipe it onto the chilled crusts. Smooth the tops evenly.
- Chill: Refrigerate the cheesecakes for 6 hours or overnight, loosely covered.
- Add topping: Melt the Biscoff cookie butter topping in the microwave for 20-30 seconds until melted. Spread this evenly over the tops of the cheesecakes, allowing some to drip down the sides. Return to the fridge to set for 15-20 minutes.
- Garnish and serve: Decorate with whipped cream and additional Biscoff cookies either whole, crushed, or at an angle. Serve and enjoy!
Notes
- Storage: Store cheesecakes covered in the refrigerator for up to 4 days or freeze for up to 3 months.
- Use non-stick spray or cupcake liners in muffin tins to ease removal of mini cheesecakes.
- Do not overbeat the heavy cream to prevent it from becoming butter.
- Let the cream cheese soften fully at room temperature for a smooth filling.
- Chilling time is essential for the cheesecake to set properly.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
