Print

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.

Ingredients

Scale

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

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