No Bake Mini Biscoff Cheesecakes Recipe

Introduction

These No Bake Mini Biscoff Cheesecakes are a delightful treat combining creamy cheesecake filling with the warm, caramel flavors of Biscoff cookies. Perfectly portioned and easy to make, they require no oven and are sure to impress at any gathering.

Ingredients

• 1 (8.8 oz, 250g) package Biscoff cookies
• 1/2 cup unsalted melted butter
• 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
• 1/2 cup creamy Biscoff cookie butter (for topping)
• Additional Biscoff cookies for garnish (whole or crushed)
• Whipped cream (optional, for garnish)

Instructions

1. Step 1: Blitz the Biscoff cookies in a food processor until finely ground. Gradually add the melted butter and pulse until the mixture resembles coarse sand that holds together when pressed.
2. Step 2: Spray two mini cheesecake pans or two 12-count muffin pans lined with cupcake liners with non-stick spray. Press about 1 tablespoon of the cookie crumb mixture into the bottom of each mold to form the crust. Freeze or refrigerate while preparing the filling.
3. Step 3: In a chilled bowl, beat the cold heavy cream with a hand mixer or stand mixer fitted with a whisk attachment until stiff peaks form, about 2 minutes. Be careful not to overbeat. Chill until needed.
4. Step 4: In another bowl, beat together cream cheese, powdered sugar, 1 cup Biscoff cookie butter, sour cream, vanilla extract, and salt until smooth and fully combined.
5. Step 5: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain.
6. Step 6: Transfer the filling to a piping bag fitted with a round 1A tip and pipe evenly onto the chilled crusts. Smooth the tops as needed.
7. Step 7: Refrigerate the cheesecakes for at least 6 hours or overnight, covered loosely.
8. Step 8: Warm the remaining 1/2 cup of Biscoff cookie butter in the microwave for 20-30 seconds until melted. Spread this over the tops of the chilled cheesecakes, allowing it to drip down the sides. Return to the fridge for 15-20 minutes to set.
9. Step 9: Garnish with additional Biscoff cookies and whipped cream if desired. Serve chilled and enjoy!

Tips & Variations

• Use a silicone spatula to gently fold whipped cream into the filling without deflating it for a light, airy texture.
• Swap sour cream for Greek yogurt for a tangier flavor and similar texture.
• Top with crushed Biscoff cookies and a sprinkle of sea salt to enhance the caramel notes.
• If you don’t have mini cheesecake pans, silicone muffin molds work perfectly and help with easy removal.

Storage

Store these mini cheesecakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to 1 month; thaw overnight in the refrigerator before serving. To reheat the Biscoff topping slightly if it hardens, let cheesecakes come to room temperature for 10-15 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of full-fat?

Full-fat cream cheese is recommended for the best creamy texture, but you can use regular cream cheese. Just note the texture might be slightly less rich and smooth.

Do I need to use a piping bag for the filling?

A piping bag helps create a neat, even layer of filling, but you can also spoon the filling into the molds and smooth it with the back of a spoon or an offset spatula.

No Bake Mini Biscoff Cheesecakes Recipe

Print Recipe

★★★★★

4.7 from 145 reviews

Delight in these luscious No Bake Mini Biscoff Cheesecakes, featuring a crunchy Biscoff cookie crust and a creamy, dreamy filling made with cream cheese, Biscoff cookie butter, and whipped cream. Perfect for a quick dessert that requires no baking, these mini cheesecakes are chilled until set and topped with melted Biscoff spread and optional garnishes like whipped cream and extra cookies.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 20 minutes
• Yield: 24 mini cheesecakes (approximate) 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

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

• 1/2 cup creamy Biscoff cookie butter, melted
• Additional Biscoff cookies, whole or crushed for garnish
• 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 and mix until the crumbs are sandy but hold together when pressed.
2. Form the crust bases: Spray two mini cheesecake pans with non-stick spray or line two 12-count muffin pans with cupcake liners. Press about 1 tablespoon of crumb mixture into each cavity firmly and place pans in the fridge or freezer to chill while preparing the filling.
3. Whip the cream: Using a chilled bowl and a hand mixer or stand mixer with a whisk attachment, beat the cold heavy cream until stiff peaks form, about 2 minutes. Be careful not to overbeat. Set the whipped cream aside in the fridge.
4. Mix the cheesecake filling: In a separate medium-large bowl, beat together the softened cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and salt until the mixture is 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 airy texture.
6. Assemble the cheesecakes: Spoon the filling into a piping bag fitted with a round 1A tip and pipe it evenly over the chilled crusts. Smooth the tops carefully for an even surface.
7. Chill the cheesecakes: Refrigerate the assembled mini cheesecakes for at least 6 hours or overnight to allow them to set completely.
8. Prepare the topping: Melt the 1/2 cup Biscoff cookie butter in the microwave for 20-30 seconds until melted and spreadable. Spread this melted Biscoff cookie butter gently over the tops of the cheesecakes, allowing it to drip slightly down the sides.
9. Final chill and garnish: Return the cheesecakes to the fridge for 15-20 minutes to set the topping. Garnish with additional whole or crushed Biscoff cookies and whipped cream as desired before serving.

Notes

• Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
• Do not overbeat the heavy cream to avoid turning it into butter; stop once stiff peaks form.
• The cheesecakes need ample chilling time to set properly; overnight is best for optimal texture.
• You can use mini cheesecake pans or cupcake liners in muffin tins as a convenient alternative mold.
• For a more intense Biscoff flavor, feel free to increase the amount of cookie butter in the filling slightly.

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