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No Bake Mini Biscoff Cheesecakes Recipe

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★★★★★

4.5 from 103 reviews

These No Bake Mini Biscoff Cheesecakes are a decadent and creamy dessert featuring a crunchy Biscoff cookie crust, luscious Biscoff-flavored cream cheese filling, and a smooth Biscoff cookie butter topping. Perfect for an easy yet impressive treat, they require no baking and come together quickly with a rich, velvety texture and a delightful spiced caramel flavor from Biscoff cookies and spread.

Ingredients

Scale

Crust

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

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 & Garnish

  • 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. Gradually stream in the melted butter until fully combined, resulting in a sandy mixture that holds together when pressed.
  2. Mold the Crust: Spray two mini cheesecake pans or two 12-count muffin pans lined with cupcake liners with non-stick spray. Press about 1 tablespoon of the cookie crumb mixture into each cup, forming firm crust bases. Place the pans in the refrigerator or freezer to chill while making the filling.
  3. Whip the Cream: Using a hand mixer or stand mixer with whisk attachment, beat the cold heavy cream in a chilled bowl until stiff peaks form, about 2 minutes. Avoid over-beating. Refrigerate until ready to fold into the filling.
  4. Make the Filling: In a large mixing bowl, beat the softened cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and a pinch of salt until smooth and fully combined with no lumps.
  5. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, carefully mixing until no white streaks remain without deflating the whipped cream.
  6. Fill the Cheesecakes: Spoon the filling into a piping bag fitted with a round 1A tip, then pipe the filling evenly onto the chilled crusts, smoothing the tops for a neat finish.
  7. Chill: Refrigerate the filled cheesecakes for at least 6 hours or preferably overnight, loosely covering to prevent odors.
  8. Add Biscoff Topping: Melt the remaining 1/2 cup Biscoff cookie butter in the microwave for 20-30 seconds until spreadable. Carefully spread it over the tops of the chilled cheesecakes, allowing some to drip slightly down the sides. Return cheesecakes to the fridge for 15-20 minutes to set the topping.
  9. Garnish and Serve: Decorate with additional crushed or whole Biscoff cookies and dollops of whipped cream as desired. Serve chilled and enjoy this rich, no bake treat!

Notes

  • Make sure the cream cheese is softened to room temperature for smooth blending.
  • Do not overbeat the heavy cream to avoid turning it into butter.
  • If you don’t have mini cheesecake pans, muffin tins with liners work perfectly.
  • The cheesecakes need several hours to set properly—overnight chilling is best.
  • Store leftover cheesecakes in the refrigerator for up to 3 days.
  • For easier cleanup, line pans with cupcake liners when using muffin tins.

Keywords: No Bake Mini Biscoff Cheesecakes, Biscoff cheesecake, no bake dessert, mini cheesecakes, Biscoff cookie dessert, easy cheesecake recipe

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