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No Bake Mini Biscoff Cheesecakes Recipe

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★★★★★

4.5 from 127 reviews

These No Bake Mini Biscoff Cheesecakes are a luscious treat combining the iconic caramelized Biscoff cookies and creamy cheesecake filling. Perfectly sized for individual servings, they feature a buttery cookie crust topped with a smooth, fluffy Biscoff-infused cream cheese filling and finished with a glossy Biscoff spread and delicious cookie garnishes. This no-bake recipe is easy to prepare, requires no oven, and is perfect for dessert lovers craving a sweet, indulgent bite.

Ingredients

Scale

Crust

  • 1 (8.8 oz, 250g) package Biscoff cookies
  • 1/2 cup unsalted melted 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 (for melting and spreading)
  • 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 pulse until the mixture is sandy but can hold together when pressed. This mixture forms the base of the cheesecake.
  2. Form the bases: Lightly 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 base of each mold. Freeze or refrigerate to set while you prepare the filling.
  3. Whip the cream: Using a handheld or stand mixer fitted with a whisk attachment, beat the cold heavy cream in a chilled bowl until stiff peaks form, approximately 2 minutes. Be careful not to overbeat. Store in the refrigerator until needed.
  4. Make the filling: In a separate large bowl, beat the softened cream cheese, powdered sugar, 1 cup Biscoff cookie butter, sour cream, vanilla extract, and a pinch of salt until smooth and fully combined with no lumps.
  5. Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, ensuring no white streaks remain for a light, airy consistency.
  6. Assemble mini cheesecakes: Fill a piping bag fitted with a round 1A tip with the filling, then pipe it evenly onto each chilled crust in the pans. Smooth the tops gently for a uniform surface.
  7. Chill to set: Refrigerate the assembled mini cheesecakes for at least 6 hours or overnight to fully set the filling. They can be loosely covered during this time.
  8. Add Biscoff topping: Melt 1/2 cup Biscoff cookie butter in the microwave for 20-30 seconds until soft and spreadable. Carefully spread this melted Biscoff over the tops of each cheesecake, allowing it to drip slightly down the sides. Return to the fridge for 15-20 minutes until set.
  9. Garnish and serve: Decorate the cheesecakes with additional Biscoff cookies, either whole or crushed, and dollops of whipped cream if desired. Serve chilled and enjoy immediately.

Notes

  • Use full-fat cream cheese and heavy cream for the creamiest texture.
  • Chilling the mixing bowl before whipping cream can help achieve stiff peaks faster.
  • The no-bake method makes this dessert perfect for warm weather or when you want to avoid using an oven.
  • Mini cheesecake pans or muffin forms are ideal for portion control and easy serving.
  • If Biscoff cookie butter is too thick to melt evenly, you can stir in a teaspoon of vegetable oil before microwaving.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: No bake cheesecake, Biscoff cheesecake, mini cheesecakes, no bake dessert, Biscoff cookies, creamy cheesecake, easy dessert

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