Description
These No Bake Mini Biscoff Cheesecakes combine the rich, creamy texture of classic cheesecake with the distinctive caramelized flavor of Biscoff cookies and cookie butter. Perfectly portioned into mini servings, these delightful treats have a buttery Biscoff cookie crust and a smooth, luscious filling topped with melted Biscoff spread and garnished with cookies and whipped cream. Ideal for parties, gatherings, or a sweet indulgence anytime without needing to turn on the oven.
Ingredients
Scale
Crust
- 1 (8.8 oz, 250g) package Biscoff cookies
- 1/2 cup melted butter, unsalted
Filling
- 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
Topping
- 1/2 cup creamy Biscoff cookie butter
- Additional Biscoff cookies for garnish, whole or crushed
- Whipped cream
Instructions
- Prepare Crust: Blitz the Biscoff cookies in a food processor until finely ground. Stream in the melted butter and pulse until combined into a sandy mixture that sticks together when pressed.
- Form Crust Base: Spray two mini cheesecake pans or two 12-count muffin pans lined with cupcake liners with non-stick spray. Press about 1 tablespoon of crumb mixture into each cup firmly. Refrigerate or freeze while preparing the filling.
- Whip Cream: Using a hand mixer or stand mixer with whisk attachment, beat the cold heavy cream in a chilled bowl until stiff peaks form, about 2 minutes. Be careful not to overbeat. Chill while preparing the filling.
- Make Filling: In a separate bowl, beat together softened cream cheese, powdered sugar, creamy Biscoff cookie butter, sour cream, vanilla extract, and 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.
- Pipe Filling: Transfer filling to a piping bag fitted with a round 1A tip and pipe evenly onto each chilled crust. Smooth the tops for a neat appearance.
- Chill Cheesecakes: Refrigerate the mini cheesecakes for at least 6 hours or overnight, loosely covered.
- Add Topping: Melt the 1/2 cup of Biscoff cookie butter in the microwave for 20-30 seconds until smooth and pourable. Spread over the tops of the cheesecakes, allowing some to drip down the sides. Return to the fridge for 15-20 minutes to set.
- Garnish and Serve: Decorate with additional Biscoff cookies, crushed or whole, and a dollop of whipped cream. Serve chilled and enjoy!
Notes
- Store the mini cheesecakes in an airtight container in the fridge for up to 4 days.
- For longer storage, freeze cheesecakes for up to 3 months; thaw overnight in the refrigerator before serving.
- Use full-fat cream cheese and heavy cream for best texture and richness.
- Be sure to chill the mixing bowl and beaters when whipping cream to achieve stiff peaks more easily.
- You can swap sour cream with Greek yogurt for a slightly tangier filling.
- If you don’t have a piping bag, you can spoon the filling onto the crust but piping creates a cleaner presentation.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 50 mg
