Description
These No Bake Mini Biscoff Cheesecakes are a luscious dessert featuring a crunchy Biscoff cookie crust and a creamy, rich filling made with cream cheese, Biscoff cookie butter, and whipped cream. Topped with melted Biscoff spread and garnished with cookies or whipped cream, these bite-sized treats require no baking and are perfect for any occasion.
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 unsalted butter until combined. The mixture will be sandy but should hold together when pressed.
- Assemble the crust: Spray 2 mini cheesecake pans with non-stick spray or line 2 muffin pans with cupcake liners. Press about 1 tablespoon of the crust mixture into the bottom of each mold. Freeze or refrigerate while preparing the filling.
- Whip the cream: In a chilled medium bowl or stand mixer using a whisk attachment, beat the cold heavy cream until stiff peaks form, about 2 minutes. Avoid overbeating. Place the whipped cream in the refrigerator.
- Make the filling: In a separate large bowl, beat together the softened cream cheese, powdered sugar, creamy Biscoff cookie butter, sour cream, vanilla extract, and a pinch of salt until smooth and completely combined.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no white streaks remain, taking care not to deflate the mixture.
- Fill the crusts: Transfer the filling to a piping bag fitted with a round 1A tip, and pipe the filling onto the chilled crusts. Smooth the tops evenly.
- Chill the cheesecakes: Refrigerate the assembled cheesecakes for 6 hours or overnight, loosely covered.
- Add the topping: Melt the 1/2 cup Biscoff cookie butter in the microwave for 20-30 seconds until runny. Spread this melted Biscoff spread over the tops of the cheesecakes; it can drip down the sides. Return to the refrigerator for 15-20 minutes until set.
- Garnish and serve: Decorate with additional whole or crushed Biscoff cookies, whipped cream, or both. Serve chilled and enjoy!
Notes
- Storage: Store the mini cheesecakes in the refrigerator for up to 4 days or freeze them for up to 3 months.
- Use room temperature ingredients for a smooth filling and easier mixing.
- Do not overwhip the cream to avoid curdling the filling.
- If you don’t have mini cheesecake pans, use standard muffin pans with liners as an alternative.
- Ensure the crust is firmly pressed to prevent crumbling when serving.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
