Print

No Bake Mini Biscoff Cheesecakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 20 reviews

No Bake Mini Biscoff Cheesecakes are an indulgent and creamy dessert featuring a crunchy Biscoff cookie crust, luscious Biscoff cookie butter filling, and a smooth topping, all assembled without any baking. These mini cheesecakes are perfect for parties or a sweet treat that’s easy to prepare and requires just refrigeration to set.

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 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

  1. Prepare the crust: Blitz the Biscoff cookies in a food processor until finely ground. Stream in the melted unsalted butter until the mixture is combined and sandy, but able to hold together when pressed.
  2. Form the crust: Spray 2 mini cheesecake pans with non-stick spray or line 2, 12-count muffin pans with cupcake liners. Press approximately 1 tablespoon of the crust mixture into each mold. Freeze or refrigerate while preparing the filling.
  3. Whip the cream: Using a hand mixer or stand mixer with the whisk attachment, beat the cold heavy cream in a chilled mixing bowl until stiff peaks form, about 2 minutes. Be careful not to overbeat. Place whipped cream in the refrigerator to keep cold.
  4. Make the filling: In a separate medium-large mixing bowl, beat the softened cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and a pinch of salt until 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, ensuring a light and airy filling.
  6. Assemble the cheesecakes: 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.
  7. Chill: Refrigerate the assembled mini cheesecakes for 6 hours or overnight, covering loosely.
  8. Add the topping: Melt the 1/2 cup Biscoff cookie butter in the microwave for 20-30 seconds until melted. Spread the warm Biscoff spread over the tops of the cheesecakes, allowing some to drip down the sides. Return to the fridge for 15-20 minutes to set.
  9. Garnish and serve: Decorate with additional Biscoff cookies (whole or crushed) and whipped cream as desired. Serve and enjoy!

Notes

  • Store the mini cheesecakes in the refrigerator for up to 4 days.
  • You can freeze the cheesecakes for up to 3 months. Thaw in the refrigerator before serving.
  • Be careful not to overwhip the heavy cream to avoid it turning grainy or butter-like.
  • Using chilled bowls for whipping cream helps achieve stiff peaks faster.

Find it online: https://deliciousyum.com/no-bake-mini-biscoff-cheesecakes-recipe/