Description
These No Bake Mini Biscoff Cheesecakes are a luscious treat featuring a crunchy Biscoff cookie crust, a creamy and rich Biscoff-infused cheesecake filling, topped with melted Biscoff spread and garnished with extra cookies and whipped cream. Perfect for effortless indulgence without turning on the oven.
Ingredients
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 teaspoons pure vanilla extract
- Pinch of salt
Topping
- 1/2 cup creamy Biscoff cookie butter
- Additional Biscoff cookies, whole or crushed, for garnish
- Whipped cream
Instructions
- Make the Crust: Blitz the Biscoff cookies in a food processor until finely ground. Slowly stream in the melted butter while processing until the mixture is sandy but holds together when pressed.
- Prepare the Crust Base: Spray 2 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 section firmly. Place in the refrigerator or freezer to chill while making the filling.
- Whip the Cream: In a chilled medium bowl, beat the cold heavy cream with a hand or stand mixer fitted with a whisk attachment until stiff peaks form, about 2 minutes. Avoid over-whipping. Refrigerate the whipped cream until ready to use.
- Prepare Cheesecake Filling: In a separate large mixing bowl, beat the softened cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and pinch of salt together until completely smooth and combined.
- Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, carefully blending until no white streaks remain and the mixture is uniform.
- Fill the Cheesecakes: Transfer the filling into a piping bag fitted with a round 1A tip and pipe evenly onto the chilled crusts. Smooth the tops with a spatula for an even finish.
- Prepare the Topping: Microwave the 1/2 cup Biscoff spread for 20-30 seconds until melted and spreadable. Quickly spread this over the tops of the cheesecakes, allowing it to drip slightly down the sides. Return cheesecakes to the refrigerator for 15-20 minutes to set.
- Garnish and Serve: Decorate with additional Biscoff cookies (whole or crumbled) and whipped cream as desired. Serve immediately and enjoy your no bake mini Biscoff cheesecakes!
Notes
- Ensure cream cheese is at room temperature for a smooth filling without lumps.
- Do not overbeat the heavy cream or it will turn to butter; stop once stiff peaks form.
- Chilling the crust before adding the filling helps it hold shape better.
- Using mini cheesecake pans or muffin liners helps create individual servings easily.
- These cheesecakes keep well in the refrigerator for up to 3 days.
- Optionally, freeze for longer storage but allow to thaw in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
