No Bake Mini Biscoff Cheesecakes Recipe
Delight in these No Bake Mini Biscoff Cheesecakes featuring a buttery Biscoff cookie crust, a rich and creamy Biscoff-flavored cheesecake filling, and a luscious Biscoff spread topping. Perfectly portioned as mini cheesecakes, they require no baking and are easy to prepare, ideal for make-ahead desserts or sweet treats.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 24 mini cheesecakes 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 1 (8.8 oz, 250g) package Biscoff cookies
- 1/2 cup unsalted melted butter
Filling
- 1 cup cold heavy cream
- 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 & Garnish
- 1/2 cup creamy Biscoff cookie butter (for melting and spreading)
- Additional Biscoff cookies, whole or crushed, for garnish
- Whipped cream for garnish
Instructions
- Prepare the crust: Blitz the Biscoff cookies in a food processor until finely ground. Slowly stream in the melted butter and pulse until the mixture is sandy but sticks together when pressed.
- Form crusts: Spray 2 mini cheesecake pans with non-stick spray or line two 12-count muffin pans with cupcake liners. Press about 1 tablespoon of the cookie crumb mixture into each cavity. Freeze or refrigerate while preparing the filling.
- Whip heavy cream: Using a hand mixer or stand mixer with a whisk attachment, beat the cold heavy cream in a chilled bowl until stiff peaks form, about 2 minutes. Be careful not to overbeat. Refrigerate until needed.
- Make cheesecake filling: In a separate medium-large mixing bowl, beat the softened cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and salt together until smooth and fully combined.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, folding until no white streaks remain and the mixture is uniform.
- Assemble mini cheesecakes: Spoon the filling into a piping bag fitted with a round 1A tip. Pipe the filling over the chilled crusts and smooth the tops evenly.
- Chill: Refrigerate the assembled cheesecakes for at least 6 hours or overnight, loosely covered to set properly.
- Add topping: Melt 1/2 cup of Biscoff cookie butter in the microwave for 20-30 seconds until smooth and spreadable. Spread it over the tops of the chilled cheesecakes, allowing it to drip down the sides if desired. Return to the fridge for 15-20 minutes to set.
- Garnish and serve: Decorate with additional whole or crushed Biscoff cookies and a dollop of whipped cream. Serve chilled and enjoy your no-bake mini Biscoff cheesecakes!
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling.
- Chilling the whipped cream bowl beforehand helps achieve better stiff peaks.
- Use cupcake liners if mini cheesecake pans are unavailable.
- Refrigerate cheesecakes for minimum 6 hours to allow proper setting.
- Customize garnish with nuts or chocolate shavings if desired.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: No Bake, Mini Cheesecakes, Biscoff, Dessert, Easy, Cream Cheese
