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No Bake Mini Biscoff Cheesecakes Recipe

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★★★★★

4.3 from 37 reviews

These No Bake Mini Biscoff Cheesecakes are an irresistible treat combining the signature caramelized flavor of Biscoff cookies and creamy cheesecake filling. Perfectly portioned into mini servings, they feature a crunchy Biscoff cookie crust, a luscious no-bake cream cheese and Biscoff cookie butter filling, topped with a smooth layer of melted Biscoff spread and garnishes. Easy to prepare without an oven and ideal for parties or dessert cravings.

Ingredients

Scale

Crust

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

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

  • 1/2 cup creamy Biscoff cookie butter
  • Additional Biscoff cookies for garnish (whole or crushed)
  • Whipped cream (optional, for garnish)

Instructions

  1. Prepare the Crust: Blitz the Biscoff cookies in a food processor until finely ground. Gradually add the melted butter while blending until the mixture resembles wet sand and holds when pressed together.
  2. Form the Crust: Spray two mini cheesecake pans (or two 12-count muffin pans lined with cupcake liners) with non-stick spray. Press approximately 1 tablespoon of the crumb mixture into each cavity forming an even crust. Freeze or refrigerate to set while preparing the filling.
  3. Whip the Cream: Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cold heavy cream in a chilled bowl until stiff peaks form, about 2 minutes. Avoid over-beating. Refrigerate the whipped cream until needed.
  4. Make the Cheesecake Filling: In a separate mixing bowl, beat together the softened cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and a pinch of salt until smooth and fully combined.
  5. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no white streaks remain, maintaining a light and fluffy texture.
  6. Assemble Mini Cheesecakes: Spoon the filling into a piping bag fitted with a round 1A tip. Pipe the filling evenly onto each chilled crust, smoothing the tops to create a level surface.
  7. Chill: Refrigerate the mini cheesecakes for at least 6 hours or overnight to allow them to set properly. Cover loosely if desired.
  8. Add Biscoff Topping: Melt the 1/2 cup Biscoff cookie butter in the microwave for 20-30 seconds until smooth and spreadable. Evenly spread the melted Biscoff butter over the tops of the chilled cheesecakes, allowing it to drip slightly down the sides. Return to the refrigerator for 15-20 minutes to set.
  9. Garnish and Serve: Decorate with additional Biscoff cookies, crushed crumbs, and whipped cream as desired. Serve chilled and enjoy the rich, no-bake dessert.

Notes

  • Ensure cream cheese is softened to room temperature for easier mixing and smoother filling.
  • Do not overbeat the heavy cream to prevent it from turning into butter.
  • The cheesecakes will firm up best if refrigerated overnight but can be served after 6 hours chilling.
  • Use cupcake liners if mini cheesecake pans are not available to make removal easier.
  • For a gluten-free version, use gluten-free Biscoff-style cookies or substitutes.
  • Store leftovers covered in the refrigerator for up to 3 days.

Keywords: No Bake, Biscoff, Cheesecake, Mini Cheesecakes, Dessert, Easy Dessert, Party Dessert

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