Introduction

These No Bake Mini Biscoff Cheesecakes are a delightful treat combining the rich flavors of Biscoff cookies and creamy cheesecake. Perfectly sized for individual servings, they require no oven and come together easily for a luscious, crowd-pleasing dessert.

Two small round cheesecakes sit on a white speckled plate on a white marbled surface. Each cheesecake has three layers: a crumbly brown base, a creamy beige middle, and a smooth caramel layer on top that drips slightly down the sides. Swirls of white whipped cream top each cheesecake, with one featuring a large rectangular golden-brown cookie pressed into the cream and sprinkled with more cookie crumbs. More cookie crumbs are scattered around the plate, and a silver fork rests behind the cheesecakes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (8.8 oz, 250g) package Biscoff cookies
1/2 cup melted unsalted 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 for garnish

Instructions

Step 1: Blitz the Biscoff cookies in a food processor until finely ground. Slowly stream in the melted butter and mix until combined. The mixture should be sandy but able to hold together when pressed.
Step 2: Spray two mini cheesecake pans with non-stick spray, or use two 12-count muffin pans lined with cupcake liners. Press about 1 tablespoon of the crumb mixture into each cavity. Place the pans in the freezer or refrigerator while preparing the filling.
Step 3: In a chilled medium bowl, beat the cold heavy cream with a hand mixer or stand mixer whisk attachment until stiff peaks form. Avoid overbeating. Refrigerate the whipped cream until ready to use.
Step 4: In a separate medium-large bowl, beat together the softened cream cheese, powdered sugar, 1 cup Biscoff cookie butter, sour cream, vanilla extract, and salt until smooth and fully combined.
Step 5: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no white streaks remain.
Step 6: Spoon the filling into a piping bag fitted with a round 1A tip and pipe it evenly over the chilled crusts. Smooth the tops gently for a neat finish.
Step 7: Refrigerate the cheesecakes for at least 6 hours or overnight. Cover loosely if desired.
Step 8: Warm the remaining 1/2 cup of Biscoff cookie butter in the microwave for 20-30 seconds until melted. Spread it over the top of each cheesecake, allowing it to drip down the sides slightly. Return to the refrigerator for 15-20 minutes to set.
Step 9: Garnish with additional whole or crushed Biscoff cookies and a dollop of whipped cream. Serve and enjoy your delicious mini no bake cheesecakes!

Tips & Variations

Use chilled mixing bowls and beaters for whipping cream to achieve better volume and stiffness.
Substitute the Biscoff cookie butter topping with melted white chocolate or caramel for different flavor twists.
For a dairy-free option, try coconut cream and vegan cream cheese alternatives.
Garnish with toasted nuts or chocolate shavings for added texture and visual appeal.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, consume within this time. If needed, allow refrigerated cheesecakes to sit at room temperature for 10-15 minutes before serving. These cheesecakes are not suited for freezing as their texture can be affected.

How to Serve

The image shows two small layered desserts on a white plate with a speckled brown rim, placed on a white marbled surface. Each dessert has three layers: a crumbly brown base, a light beige creamy middle layer, and a smooth caramel-colored topping that drips slightly down the sides. On top, there is a swirl of white whipped cream sprinkled with crushed cookie crumbs, with one dessert featuring a whole square cookie inserted at an angle. Crumbs are scattered on the plate and around it, adding texture. A fork lies next to the desserts. In the background, blurred bowls with cookies and more desserts are visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes can be made a day in advance and stored in the refrigerator. This actually allows the flavors to meld and the texture to firm up nicely.

What can I use if I don’t have a piping bag?

If you don’t have a piping bag, you can simply spoon the filling onto the crusts and smooth the tops with a spatula or the back of a spoon.