No Bake Mini Biscoff Cheesecakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Chill the cheesecakes: Refrigerate the assembled mini cheesecakes for at least 6 hours or overnight to allow them to set completely.
- 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.
- 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
