No Bake Mini Biscoff Cheesecakes Recipe

Introduction

No Bake Mini Biscoff Cheesecakes are a delightful treat perfect for any occasion. These creamy, no-bake desserts combine the irresistible flavor of Biscoff cookies and cookie butter with a smooth cheesecake filling. Easy to prepare and beautifully individual-sized, they are sure to impress your guests.

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 (optional, for garnish)

Instructions

1. Step 1: Blitz the Biscoff cookies in a food processor until finely ground. Slowly stream in the melted butter and combine until the mixture is sandy but sticks together when pressed.
2. 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 the base of each mold. Freeze or refrigerate while preparing the filling.
3. Step 3: In a chilled medium bowl, beat the cold heavy cream with a hand mixer or stand mixer fitted with a whisk attachment until stiff peaks form, about 2 minutes. Be careful not to overbeat. Refrigerate the whipped cream while preparing the filling.
4. Step 4: In a separate large bowl, beat the softened cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and salt until smooth and fully combined.
5. Step 5: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, mixing until no white streaks remain.
6. Step 6: Spoon the filling into a piping bag fitted with a round 1A tip and pipe the mixture onto the chilled crusts. Smooth the tops evenly.
7. Step 7: Refrigerate the cheesecakes for at least 6 hours or overnight, loosely covered.
8. Step 8: Melt 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, allowing some to drip down the sides. Return to the fridge for 15-20 minutes to set.
9. Step 9: Garnish with additional whole or crushed Biscoff cookies and whipped cream as desired before serving.

Tips & Variations

• For extra crunch, add crushed Biscoff cookies into the filling before folding in the whipped cream.
• Swap sour cream for Greek yogurt for a tangier twist.
• If you can’t find Biscoff cookie butter, substitute with peanut butter or almond butter for a different flavor profile.
• Use silicone mini cheesecake molds for easy removal.

Storage

Store the mini cheesecakes covered in the refrigerator for up to 3 days. For longer storage, freeze in an airtight container for up to 1 month. Thaw in the fridge overnight before serving. Reheat the Biscoff topping slightly if needed to soften before spreading.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these cheesecakes are perfect for making a day or two in advance. Just refrigerate them covered and add garnishes right before serving.

What can I use instead of heavy cream?

If you don’t have heavy cream, you can use cold coconut cream as a dairy-free alternative, but the texture and flavor will be slightly different.

No Bake Mini Biscoff Cheesecakes Recipe

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★★★★★

4.6 from 145 reviews

These No Bake Mini Biscoff Cheesecakes are a perfect creamy and crunchy treat combining the rich flavor of Biscoff cookies and cookie butter with smooth cream cheese filling. Easy to prepare without any baking, these individual cheesecakes feature a buttery Biscoff cookie crust, light and fluffy cheesecake filling infused with Biscoff spread, and a luscious topping of melted cookie butter. Ideal for dessert lovers who want a quick yet elegant sweet delight.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 20 minutes (includes chilling time)
• Yield: 24 mini cheesecakes (using two 12-count pans) 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 (8.8 oz, 250g) 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 and Garnish

• 1/2 cup creamy Biscoff cookie butter
• Additional Biscoff cookies (whole or crushed) for garnish
• Whipped cream

Instructions

1. Prepare the crust: Blitz the Biscoff cookies in a food processor until finely ground. Slowly stream in the melted unsalted butter and mix until the texture becomes sandy but holds together when pressed.
2. Form the crusts: Spray two mini cheesecake pans with non-stick spray or line two 12-cup muffin pans with cupcake liners. Press approximately 1 tablespoon of the crumb mixture firmly into each cup to form the crust base. Place the pans in the refrigerator or freezer to set while preparing the filling.
3. Whip the cream: Using a hand mixer or stand mixer with a whisk attachment, beat the cold heavy cream in a chilled bowl until stiff peaks form, about 2 minutes. Be careful to avoid over-beating. Refrigerate the whipped cream until ready to use.
4. Make the cheesecake filling: In a separate large mixing bowl, combine softened cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and a pinch of salt. Beat until the mixture is completely smooth and well incorporated.
5. Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Mix carefully until no white streaks remain, maintaining the airy texture.
6. Fill the crusts: Spoon the cheesecake filling into a piping bag fitted with a round 1A tip. Pipe the filling evenly into each chilled crust, smoothing the tops with a spatula or the back of a spoon for an even layer.
7. Chill the cheesecakes: Refrigerate the filled cheesecakes for at least 6 hours or overnight. Cover loosely to prevent drying.
8. Add the topping: Warm the additional Biscoff cookie butter in the microwave for 20-30 seconds until melted and pourable. Spread the melted Biscoff topping evenly over each cheesecake, allowing it to drip slightly down the sides. Return the cheesecakes to the refrigerator for 15-20 minutes until the topping sets.
9. Garnish and serve: Garnish each mini cheesecake with extra Biscoff cookies (whole or crumbled) and a dollop of whipped cream as desired. Serve chilled for the best texture and flavor.

Notes

• Ensure the cream cheese is fully softened to room temperature to avoid lumps in the filling.
• Do not overbeat the heavy cream as it can turn buttery and lose its fluffy texture.
• Use a chilled bowl for whipping the cream to help it whip faster and better.
• These mini cheesecakes can be made in larger pans as well but mini versions provide cute individual servings.
• Store leftover cheesecakes in the refrigerator covered tightly for up to 3 days.
• To make the crust more compact, press firmly with the bottom of a glass before chilling.

Keywords: No bake cheesecake, mini cheesecake, Biscoff cheesecake, Biscoff cookie dessert, no bake dessert, creamy cheesecake, easy no bake