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No Bake Mini Biscoff Cheesecakes Recipe

No Bake Mini Biscoff Cheesecakes Recipe
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★★★★★

4.9 from 12 reviews

These No Bake Mini Biscoff Cheesecakes are a decadent, creamy treat featuring a crunchy Biscoff cookie crust and a luscious Biscoff cookie butter infused filling. Perfect for Biscoff lovers, these mini cheesecakes require no oven and set beautifully in the fridge, making them an easy yet impressive dessert for any occasion.

Ingredients

Scale

Crust

  • 1 (8.8 oz, 250g) package Biscoff cookies
  • 1/2 cup melted unsalted butter

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 for garnish

Instructions

  1. Prepare the crust: Blitz the Biscoff cookies in a food processor until finely ground. Slowly stream in the melted butter until fully combined. The mixture will be sandy but should stick together when pressed.
  2. Form the crust bases: Spray 2 mini cheesecake pans or two 12-cup muffin pans lined with cupcake liners with non-stick spray. Press about 1 tablespoon of the crumb mixture into each cup to form the crust. Freeze or refrigerate while preparing the filling.
  3. Whip the cream: In a chilled mixing bowl, beat the cold heavy cream with a hand or stand mixer fitted with a whisk attachment until stiff peaks form, about 2 minutes. Be careful not to overbeat. Place whipped cream in the fridge.
  4. Make the filling: In a separate large bowl, beat softened cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and a pinch of salt until smooth and fully combined.
  5. Combine whipped cream and filling: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no white streaks remain, maintaining a light and airy texture.
  6. Pipe the filling onto crusts: Spoon the filling into a piping bag fitted with a round 1A tip and pipe evenly onto the chilled crusts. Smooth the tops for an even finish.
  7. Chill the cheesecakes: Refrigerate the mini cheesecakes for at least 6 hours or preferably overnight, loosely covered.
  8. Add the topping: Melt 1/2 cup creamy Biscoff cookie butter in the microwave for 20-30 seconds until smooth. Spread this over the top of each cheesecake, allowing it to drip down the sides. Return to the fridge for 15-20 minutes to set.
  9. Garnish and serve: Garnish the cheesecakes with whipped cream and additional whole or crushed Biscoff cookies before serving. Enjoy chilled.

Notes

  • Be sure to use full-fat cream cheese for the creamiest filling and best texture.
  • If you don’t have mini cheesecake pans, use regular muffin tins lined with cupcake liners.
  • Do not overbeat the heavy cream to avoid it turning into butter.
  • The cheesecakes can be stored covered in the fridge for up to 3 days.
  • For a firmer crust, you can chill the crusts in the freezer for 15 minutes before adding the filling.

Nutrition

Keywords: no bake, Biscoff cheesecake, mini cheesecakes, dessert, easy cheesecake, Biscoff cookie butter

Find it online: https://tastemadebyclara.com/no-bake-mini-biscoff-cheesecakes-recipe/