Description
These No Bake Mini Biscoff Cheesecakes are creamy, rich, and bursting with the distinct caramelized flavor of Biscoff cookies and cookie butter. Perfectly portioned as mini cheesecakes, they feature a crunchy Biscoff cookie crust, a luscious Biscoff-infused cream cheese filling, and a glossy Biscoff spread topping. No oven required, these delightful treats can be made ahead and chilled, making them an easy dessert option for any occasion.
Ingredients
Scale
Crust
- 1 (8.8 oz) 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 for garnish
Instructions
- Prepare the crust: Blitz the Biscoff cookies in a food processor until finely ground. Gradually stream in the melted butter and mix until combined and sandy but able to hold shape when pressed.
- Form the crusts: Spray 2 mini cheesecake pans or two 12-count muffin pans lined with cupcake liners with non-stick spray. Press about 1 tablespoon of the crumb mixture into each mold firmly. Freeze or refrigerate while preparing the filling.
- Whip the cream: Using a hand mixer or stand mixer fitted with a whisk attachment, beat the cold heavy cream in a chilled bowl until stiff peaks form, about 2 minutes. Take care not to overbeat. Refrigerate until needed.
- Mix the filling: In a separate medium-large bowl, beat the softened cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and salt together until smooth and fully combined.
- Fold in whipped cream: Gently fold the whipped heavy cream into the cream cheese mixture using a rubber spatula until no white streaks remain.
- Assemble cheesecakes: Spoon the filling into a piping bag fitted with a round 1A tip and pipe it evenly into the chilled crusts. Smooth the tops with a spatula.
- Chill to set: Refrigerate the mini cheesecakes for at least 6 hours or overnight, loosely covered.
- Add topping: Microwave the Biscoff cookie butter for 20-30 seconds until melted. Spread evenly over the tops of the chilled cheesecakes (allow drips down sides if desired) and return to the fridge for 15-20 minutes to set.
- Garnish and serve: Decorate with additional Biscoff cookies, crushed or whole, and dollops of whipped cream. Serve chilled and enjoy!
Notes
- Storage: Keep the mini cheesecakes refrigerated for up to 4 days or freeze for up to 3 months.
- Ensure cream cheese is fully softened to room temperature for a smooth filling.
- Use chilled bowl and beaters when whipping heavy cream for best results.
- If you don’t have a piping bag, you can spoon the filling directly into the crusts and smooth out with a spatula.
- For easier removal from pans, consider lining with cupcake liners if using muffin tins.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
