Description
These No Bake Mini Biscoff Cheesecakes offer a creamy, velvety filling with a crunchy Biscoff cookie base. They are easy to make, require no baking, and feature a delightful balance of flavors with a hint of warm cinnamon spice. Perfect for parties or a sweet indulgence at home, these mini cheesecakes are a fantastic choice.
Ingredients
Scale
- 1 (8.8 oz, 250g) package Biscoff cookies
- 1/2 cup melted butter, unsalted
- 1 cup heavy cream, cold
- 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
Instructions
- Prepare the crust by crushing Biscoff cookies in a food processor until finely ground. Stream in the melted butter until combined; the mixture should be sandy but stick together when pressed. Spray 2 mini cheesecake pans with non-stick spray (or use cupcake liners in muffin pans) and press approximately 1 tablespoon of crust mixture into each pan. Freeze or refrigerate while making the filling.
- In a medium-sized chilled mixing bowl (or using a stand mixer fitted with the whisk attachment), beat the cold heavy cream until stiff peaks form (about 2 minutes). Do not overbeat. Place it in the fridge while preparing the cheesecake filling.
- In another medium-large mixing bowl, combine softened cream cheese, powdered sugar, biscoff cookie butter, sour cream, vanilla extract, and salt. Beat until smooth and fully combined. Gently fold in the whipped cream using a rubber spatula until there are no white streaks left.
- Spoon the filling into a piping bag fitted with a round tip. Pipe the cheesecake filling onto each chilled crust evenly.
- Refrigerate for at least 6 hours or overnight. You can loosely cover them if desired.
- Melt additional biscoff spread in the microwave (about 20–30 seconds) until it’s pourable. Spread it on top of the cheesecakes; it can drip down sides for an appealing look. Return to fridge until set (about 15–20 minutes).
- Garnish with any desired toppings like crushed cookies or whipped cream. Serve chilled and enjoy your delicious No Bake Mini Biscoff Cheesecakes!
Notes
- Use room temperature ingredients for easier mixing and a smoother texture.
- Do not overbeat the whipped cream; stop mixing as soon as stiff peaks form.
- Chill the cheesecakes for at least 6 hours, or preferably overnight, for a firmer result.
- Experiment with toppings like chocolate shavings or caramel sauce.
- Use quality Biscoff cookies and cookie butter for enhanced flavor.
- Follow precise measurements for consistent taste and texture.
- Ensure pans are well-prepared (greased or lined) to prevent sticking.
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 3 months, wrapped tightly and in a freezer-safe container. Thaw overnight in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake (70g)
- Calories: 290
- Sugar: 16g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg