No Bake Mini Biscoff Cheesecakes Recipe
Introduction
No Bake Mini Biscoff Cheesecakes are a delightful treat combining the rich, creamy texture of cheesecake with the unique caramelized flavor of Biscoff cookies. These individual-sized delights are perfect for parties or whenever you want a sweet, no-fuss dessert.
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 combine until the mixture is sandy but can be pressed together.
- Step 2: Spray two mini cheesecake pans with non-stick spray (or use two 12-count muffin pans with cupcake liners). Press about 1 tablespoon of the crumb mixture into each cup. Freeze or refrigerate while preparing the filling.
- Step 3: In a chilled mixing bowl, beat the cold heavy cream with a hand mixer or stand mixer until stiff peaks form, about 2 minutes. Be careful not to overbeat. Place the whipped cream in the fridge until ready to fold in.
- Step 4: In a separate large bowl, beat the cream cheese, powdered sugar, 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 onto the chilled crusts. Smooth the tops evenly.
- Step 7: Refrigerate the cheesecakes for at least 6 hours or overnight. You can loosely cover them during this time.
- Step 8: Melt the remaining 1/2 cup of Biscoff spread in the microwave for 20–30 seconds until soft. Spread it over the tops of the cheesecakes, allowing it to drip down the sides, then return to the fridge for 15–20 minutes until set.
- Step 9: Garnish with additional Biscoff cookies, crushed or whole, and whipped cream as desired. Serve and enjoy!
Tips & Variations
- For an extra crunch, fold finely chopped Biscoff cookies into the cheesecake filling before piping.
- Use cupcake liners to make removal easier if you don’t have mini cheesecake pans.
- If you prefer less sweetness, reduce the powdered sugar slightly.
- Try adding a pinch of cinnamon or nutmeg to the crust for a warm twist.
Storage
Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 2 weeks; thaw overnight in the fridge before serving. Reheat is not recommended as it affects texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cheesecakes ahead of time?
Yes, they can be made up to 2 days in advance and refrigerated until ready to serve. This makes them perfect for entertaining.
What can I substitute if I can’t find Biscoff cookie butter?
If Biscoff cookie butter isn’t available, peanut butter or another smooth nut butter can be used, though the flavor will differ from the classic Biscoff taste.
Print
No Bake Mini Biscoff Cheesecakes Recipe
- Total Time: 6 hours 20 minutes
- Yield: 24 mini cheesecakes 1x
- Diet: Vegetarian
Description
These No Bake Mini Biscoff Cheesecakes are creamy, luscious, and irresistibly delicious. Made with a buttery Biscoff cookie crust and a rich Biscoff cream cheese filling, they are chilled to perfection without any baking involved. Topped with melted Biscoff spread and garnished with extra cookies and whipped cream, these mini cheesecakes are perfect for an easy dessert that’s impressive and crowd-pleasing.
Ingredients
Crust
- 1 (8.8 oz, 250g) package Biscoff cookies
- 1/2 cup unsalted butter, melted
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 (for melting and spreading)
- 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. Stream in the melted butter and pulse until combined. The mixture will be sandy but should hold together when pressed.
- Form the crust bases: Spray two mini cheesecake pans with non-stick spray or line two 12-cup muffin pans with cupcake liners. Press about 1 tablespoon of the crumb mixture into the base of each mold. Freeze or refrigerate to set while preparing the filling.
- Whip the cream: In a chilled mixing bowl, beat cold heavy cream with a hand mixer or stand mixer whisk attachment until stiff peaks form, about 2 minutes. Avoid overbeating. Refrigerate whipped cream until needed.
- Make the filling: In a separate large bowl, beat softened cream cheese, powdered sugar, 1 cup Biscoff cookie butter, sour cream, vanilla extract, and a pinch of salt until 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, taking care to preserve airiness.
- Fill the crusts: Spoon the filling into a piping bag fitted with a round 1A tip and pipe the cheesecake filling onto the chilled crusts. Smooth the tops evenly.
- Chill to set: Refrigerate the cheesecakes for at least 6 hours or overnight to firm up. Optionally, cover them loosely while chilling.
- Add Biscoff topping: Melt the remaining 1/2 cup Biscoff cookie butter in the microwave for 20-30 seconds until smooth. Spread over the tops of the cheesecakes, allowing it to drip down the sides if desired. Return to the fridge for 15-20 minutes to set.
- Garnish and serve: Decorate with additional crushed or whole Biscoff cookies and whipped cream as desired. Serve chilled and enjoy this creamy, no-bake treat!
Notes
- Ensure cream cheese is fully softened to room temperature for a smooth filling.
- Do not overbeat the heavy cream to maintain a perfect whipped texture.
- Freezing the crust for a short time helps it hold shape better when filling is added.
- You can use mini cheesecake pans or muffin tins with liners for easy removal.
- Refrigerate cheesecakes overnight for best flavor and texture.
- Leftovers should be kept refrigerated and consumed within 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: No bake cheesecake, Biscoff cheesecake, mini cheesecakes, easy no bake dessert, Biscoff cookie butter dessert, creamy cheesecake
