No Bake Mini Biscoff Cheesecakes Recipe
Introduction
These No Bake Mini Biscoff Cheesecakes are a delightful treat featuring a creamy Biscoff-flavored filling atop a crunchy, buttery cookie base. With a hint of warm cinnamon spice in every bite, they’re perfect for impressing guests without any oven time.
Ingredients
- 1 (8.8 oz, 250g) package Biscoff cookies
- 1/2 cup unsalted melted 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 until the mixture is sandy but holds together when pressed.
- Step 2: Spray two mini cheesecake pans with non-stick spray or line two 12-count muffin pans with cupcake liners. Press about 1 tablespoon of the crumb mixture into each mold. Refrigerate or freeze while preparing the filling.
- Step 3: Beat the cold heavy cream in a chilled bowl using a hand mixer or stand mixer until stiff peaks form, about 2 minutes. Be careful not to overbeat. Set aside in the fridge.
- 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 tip and pipe onto the chilled crusts. Smooth the tops evenly with a spatula.
- Step 7: Refrigerate the cheesecakes for at least 6 hours or overnight, loosely covered.
- Step 8: Warm the 1/2 cup of Biscoff cookie butter in the microwave for 20-30 seconds until melted. Spread it over the tops of the cheesecakes and return to the fridge for 15-20 minutes to set.
- Step 9: Garnish with additional Biscoff cookies and whipped cream as desired. Serve and enjoy!
Tips & Variations
- Use a food processor to finely crush the cookies for a more uniform crust texture.
- For extra cinnamon warmth, add 1/2 teaspoon of ground cinnamon to the crust mixture.
- Substitute the heavy cream with full-fat coconut cream for a dairy-free version.
- If you don’t have mini pans, use regular muffin tins with liners to create bite-sized portions.
Storage
Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months—thaw overnight in the fridge before serving. Reheat the topping slightly if it firms up too much after refrigeration.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cheesecakes ahead of time?
Yes, these cheesecakes are ideal for making ahead. Just prepare and chill them overnight or for up to 6 hours before serving.
What if I don’t have Biscoff cookie butter?
You can substitute Biscoff cookie butter with smooth peanut butter or almond butter, but this will change the flavor. For the authentic flavor, Biscoff cookie butter is recommended.
PrintNo Bake Mini Biscoff Cheesecakes Recipe
These Mini No Bake Biscoff Cheesecakes feature a velvety smooth, lusciously creamy Biscoff cheesecake filling paired with a crunchy, buttery Biscoff cookie base. Enhanced with a warm cinnamon spice note, these bite-sized cheesecakes are easy to make and perfect for impressing guests or enjoying as a delightful treat.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes
- Yield: 24 mini cheesecakes 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 1 (8.8 oz, 250 g) package Biscoff cookies
- 1/2 cup unsalted butter, melted
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, whole or crushed, for garnish
- Whipped cream
Instructions
- Prepare the Crust: Blitz the Biscoff cookies in a food processor until finely ground. Slowly stream in the melted unsalted butter until the mixture is sandy but holds together when pressed.
- Form the Base: Spray two mini cheesecake pans or two 12-count muffin pans with non-stick spray or line with cupcake liners. Press about 1 tablespoon of the cookie crumb mixture into each cavity. Freeze or refrigerate while preparing the filling.
- Whip the Cream: In a medium-sized chilled bowl, beat the cold heavy cream with a hand mixer or stand mixer whisk attachment until stiff peaks form, about 2 minutes. Do not overbeat. Refrigerate the whipped cream until needed.
- Mix the Filling: In another medium to large bowl, beat together the softened cream cheese, powdered sugar, 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 with a rubber spatula until no white streaks remain, ensuring a light and airy texture.
- Fill the Cheesecakes: Spoon the filling into a piping bag fitted with a round 1A tip and pipe the filling evenly onto the chilled crusts. Smooth the tops out for even layers.
- Chill to Set: Refrigerate the filled cheesecakes for at least 6 hours or overnight, loosely covered to maintain freshness.
- Add Topping: Melt the 1/2 cup of creamy Biscoff cookie butter in the microwave for 20-30 seconds until pourable. Spread it over the tops of the cheesecakes, allowing it to drip slightly down the sides. Return to the fridge for 15-20 minutes to set.
- Garnish and Serve: Decorate with additional whole or crushed Biscoff cookies and whipped cream as desired. Serve chilled and enjoy!
Notes
- Storage: Store cheesecakes in the refrigerator for up to 4 days or freeze for up to 3 months for prolonged freshness.
- Ensure cream cheese is fully softened before mixing to avoid lumps.
- Do not overbeat the heavy cream to prevent it from turning into butter.
- Loosely cover the cheesecakes while chilling to prevent condensation from forming on top.
- For easier removal, line muffin pans with cupcake liners when making mini cheesecakes.
Keywords: No Bake Cheesecake, Mini Cheesecakes, Biscoff Cheesecake, Easy Dessert, No Bake Dessert, Biscoff Cookie Butter, Mini Cheesecake Recipe
