Print

No Bake Mini Biscoff Cheesecakes

No Bake Mini Biscoff Cheesecakes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy, dreamy, and easy-to-make mini cheesecakes bursting with irresistible Biscoff cookie flavor, perfect for any occasion.

Ingredients

Scale
  • 1 (8.8 oz, 250g) package Biscoff cookies
  • 1/2 cup melted unsalted 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 room temperature sour cream
  • 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

  1. Blitz the Biscoff cookies in a food processor until finely ground.
  2. Stream in the melted butter until combined.
  3. Spray 2 mini cheesecake pans with non-stick spray, or line 2, 12-count muffin pans with cupcake liners.
  4. Press approximately 1 tablespoon of the crumb mixture into each cavity.
  5. Freeze or refrigerate the crusts while preparing the filling.
  6. Beat the cold heavy cream in a medium-sized chilled mixing bowl until stiff peaks form (about 2 minutes).
  7. Place the whipped cream in the fridge.
  8. In another medium-large mixing bowl, beat the softened cream cheese, powdered sugar, Biscoff cookie butter, room temperature sour cream, vanilla, and salt until smooth and fully combined.
  9. Gently fold in the whipped cream with a rubber spatula until no white streaks remain.
  10. Spoon the filling into a piping bag fitted with a round 1A tip.
  11. Pipe the filling onto the chilled crusts.
  12. Smooth the tops of the cheesecakes into an even layer.
  13. Refrigerate the cheesecakes for 6 hours or overnight (loosely covered).
  14. Melt the 1/2 cup Biscoff spread for topping in the microwave for about 20-30 seconds until melty.
  15. Spread the melted Biscoff topping on top of the cheesecakes (it can drip down the sides).
  16. Place the cheesecakes back in the fridge for about 15-20 minutes until the topping is set.
  17. Garnish with additional Biscoff cookies (whole or crushed) and whipped cream, if desired.
  18. Serve and enjoy!

Notes

Ensure all dairy ingredients (cream cheese, sour cream) are at room temperature for a smooth filling.
Chill your mixing bowl and whisk before whipping heavy cream for best results.
Do not over-beat the heavy cream; stop as soon as stiff peaks form.
Allow cheesecakes to chill for at least 6 hours, or overnight, for optimal setting and flavor.

Find it online: https://timelesscrumb.com/no-bake-mini-biscoff-cheesecakes/