No 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
Scale
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
