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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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/no-bake-mini-biscoff-cheesecakes-recipe/