No Bake Mini Biscoff Cheesecakes Recipe

Introduction

These Mini No Bake Biscoff Cheesecakes feature a creamy, velvety cheesecake filling with the warm, spiced flavor of Biscoff cookies. The crunchy buttery Biscoff cookie base pairs perfectly with the smooth cheesecake, creating a delightful treat that’s simple to make and sure to impress.

Ingredients

• Crust:
• 1 (8.8 oz, 250g) package Biscoff cookies
• 1/2 cup unsalted melted butter
• Filling:
• 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
• Topping:
• 1/2 cup creamy Biscoff cookie butter
• Additional Biscoff cookies for garnish (whole or crushed)
• Whipped cream

Instructions

1. Step 1: Blitz the Biscoff cookies in a food processor until finely ground. Slowly add the melted butter and pulse until the mixture is sandy but can be pressed together.
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 each cavity. Freeze or refrigerate while preparing the filling.
3. Step 3: 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 not to overbeat. Chill while making the rest of the filling.
4. Step 4: In a separate 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 until no white streaks remain.
6. Step 6: Spoon the filling into a piping bag fitted with a round 1A tip (or use a spoon) and pipe or dollop the mixture onto the chilled crusts. Smooth the tops evenly.
7. Step 7: Refrigerate the cheesecakes for at least 6 hours or overnight. Cover loosely if desired.
8. Step 8: Melt the Biscoff cookie butter in the microwave for 20-30 seconds until smooth. Spread it over the tops of each cheesecake, letting it drip down the sides if you like. Return to the fridge for 15-20 minutes to set.
9. Step 9: Garnish with additional Biscoff cookies (whole or crushed) and whipped cream as desired. Serve and enjoy!

Tips & Variations

• For easier filling transfer, chill your piping bag before filling it with the cheesecake mixture.
• You can substitute sour cream with Greek yogurt for a tangier flavor.
• Try adding a pinch of cinnamon to the crust for extra warmth.
• If you don’t have mini cheesecake pans, standard muffin pans with liners work perfectly.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months; thaw in the fridge overnight before serving. Reheat is not recommended as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of full-fat?

Full-fat cream cheese is recommended for the best texture and flavor, but you can use reduced-fat cream cheese if needed. Keep in mind it may affect creaminess and firmness.

Do I need to use a piping bag for the filling?

A piping bag helps achieve neat, even portions of filling on the crust, but you can simply spoon the mixture in if you don’t have one.

No Bake Mini Biscoff Cheesecakes Recipe

Print Recipe

★★★★★

4.7 from 85 reviews

These Mini No Bake Biscoff Cheesecakes feature a velvety smooth and lusciously creamy Biscoff cheesecake filling with a crunchy, buttery Biscoff cookie base. Enhanced by a warm cinnamon spice note, this impressive yet simple recipe creates 24 delightful mini cheesecakes perfect for any dessert spread.

• Author: Elias
• 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 1x2x3x

Crust

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

Filling

• 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

Topping

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

Instructions

1. Prepare the Crust: Blitz the Biscoff cookies in a food processor until finely ground. Stream in the melted unsalted butter and pulse until combined. The mixture should be sandy but hold together when pressed.
2. Mold the Crust: 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 crust mixture into each cavity. Chill in the refrigerator or freezer while preparing the filling.
3. Whip the Cream: In a chilled medium-sized bowl, beat the cold heavy cream with a hand mixer or stand mixer fitted with a whisk attachment until stiff peaks form, approximately 2 minutes. Avoid overbeating. Refrigerate until needed.
4. Make the Cheesecake Filling: In a separate medium-large bowl, beat the softened cream cheese, powdered sugar, creamy Biscoff cookie butter, sour cream, vanilla extract, and a pinch of salt until smooth and fully combined.
5. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no white streaks remain, ensuring a light and airy texture.
6. Pipe the Filling: Transfer the filling to a piping bag fitted with a round 1A tip and pipe the filling onto the chilled crusts. Smooth the tops evenly with a spatula.
7. Chill to Set: Refrigerate the cheesecakes for 6 hours or overnight, loosely covered.
8. Add the Topping: Melt the 1/2 cup creamy Biscoff cookie butter in the microwave for 20-30 seconds until spreadable. Evenly spread it over the tops of the cheesecakes, allowing it to drip down the sides for an attractive finish. Return to the fridge for 15-20 minutes to set.
9. Garnish and Serve: Garnish with additional Biscoff cookies—whole or crushed—and dollops of whipped cream as desired. Serve chilled and enjoy!

Notes

• Storage: Store cheesecakes in the refrigerator for up to 4 days or freeze them for up to 3 months.
• Use full-fat cream cheese and cold heavy cream for best texture and flavor.
• Do not overbeat the heavy cream to avoid curdling.
• If you don’t have a piping bag, you can spoon the filling directly onto the crust.

Keywords: Biscoff cheesecake, no bake cheesecake, mini cheesecakes, Biscoff cookie crust, creamy dessert, easy cheesecake recipe