No Bake Mini Biscoff Cheesecakes Recipe
These No Bake Mini Biscoff Cheesecakes are creamy, indulgent treats made with crushed Biscoff cookies, a buttery crust, and a luscious Biscoff cookie butter cheesecake filling. Perfectly chilled and topped with melted Biscoff spread and garnishes, these mini cheesecakes are a delightful dessert that's easy to prepare without baking.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes
- Yield: 24 mini cheesecakes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
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 and 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. Stream in the melted butter and pulse until combined. The mixture will be sandy but should hold together when pressed.
- Form the crust base: Spray 2 mini cheesecake pans with non-stick spray or line 2 muffin pans with cupcake liners. Press about 1 tablespoon of the crumb mixture into each cavity evenly. Freeze or refrigerate these while preparing the filling.
- Whip the 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 the whipped cream until ready to use.
- Mix the cream cheese filling: In a medium-large bowl, beat together the cream cheese, powdered sugar, 1 cup Biscoff cookie butter, sour cream, vanilla extract, and a 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, being careful to keep the mixture airy.
- Fill the crusts: Transfer the filling to a piping bag fitted with a round 1A tip and pipe the mixture onto the chilled crusts. Smooth the tops evenly for a neat finish.
- Chill the cheesecakes: Refrigerate the mini cheesecakes for at least 6 hours or overnight. They can be loosely covered during this time.
- Add the topping: Melt the 1/2 cup Biscoff cookie butter in the microwave for 20-30 seconds until runny. Spread the melted butter over the tops of the cheesecakes, allowing it to drip down the sides. Return to the refrigerator for 15-20 minutes to set.
- Garnish and serve: Decorate with crushed or whole Biscoff cookies and a dollop of whipped cream as desired. Serve chilled and enjoy your no bake mini cheesecakes!
Notes
- Make sure the cream cheese is fully softened to room temperature for a smooth filling.
- Do not overbeat the heavy cream; stop whipping once stiff peaks form.
- You can use mini cheesecake pans or standard muffin pans with cupcake liners as a mold.
- Refrigerating for at least 6 hours is crucial for the cheesecake to set properly.
- Store leftovers covered in the refrigerator for up to 3 days.
