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No Bake Mini Biscoff Cheesecakes Recipe

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★★★★

3.9 from 38 reviews

These No Bake Mini Biscoff Cheesecakes are creamy, indulgent treats with a crunchy Biscoff cookie crust and a luscious Biscoff cookie butter topping, perfect for a make-ahead dessert.

Ingredients

Scale

Crust

  • 1 (8.8 oz, 250g) package Biscoff cookies
  • 1/2 cup melted butter, unsalted

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
  • additioal Biscoff cookies for garnish/whole or crushed
  • whipped cream

Instructions

  1. Prepare Crust: Blitz the biscoff cookies in a food processor until finely ground. Stream in the melted butter until combined. Mixture will be sandy but should be able to come together when pressed together.
  2. Form Crust: Spray 2 mini cheesecake pans with non stick spray (or 2, 12 count muffin pans with cupcake liners), then press crumbs into pans. ~1 tbsp. in each. Freeze or refrigerate while you make the filling.
  3. Whip Cream: Beat the cold heavy cream with a hand mixer in a medium sized chilled mixing bowl, or in a stand mixer fitted with the whisk attachment, until stiff peaks form, ~2 minutes. Careful not to over beat. Place in the fridge while you prepare the rest of the cheesecake filling.
  4. Make Filling: In another medium-large mixing bowl, beat the cream cheese, powdered sugar, biscoff cookie butter, sour cream, vanilla and salt until smooth and fully combined.
  5. Fold in Cream: Fold the whipped cream in, gently using a rubber spatula until no white streaks remain.
  6. Fill Cheesecakes: Spoon the filling into a piping bag fitted with a round 1A tip and pipe the filling onto the chilled crust. Smooth the tops out in an even layer.
  7. Chill: Refrigerate for 6 hours or overnight. (You can loosely cover)
  8. Add Topping: Melt the biscoff spread in the microwave, about 20-30 seconds until melty. Spread on tops of cheesecakes (it can drip down the sides) and then place back in the fridge until set. About 15-20 minutes.
  9. Garnish and Serve: Garnish with any other desired toppings (can stick a piece of biscoff cookie on top at a cute angle, crumbled biscoff cookie, whipped cream, etc.) Serve and ENJOY!

Notes

  • You can loosely cover the cheesecakes while refrigerating for 6 hours or overnight to keep them fresh.
  • Careful not to overbeat the heavy cream when whipping to avoid it turning into butter.

Keywords: No bake cheesecake, Biscoff cheesecake, Mini cheesecakes, Biscoff cookie dessert, Easy no bake dessert

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