No Bake Mini Biscoff Cheesecakes Recipe
Introduction
No Bake Mini Biscoff Cheesecakes are delightfully creamy with a crunchy, buttery Biscoff cookie base. Infused with a warm cinnamon hint, these bite-sized treats are both impressive and easy to make, perfect for sharing or special occasions.
Ingredients
- 1 (8.8 oz, 250g) package Biscoff cookies
- 1/2 cup melted unsalted butter
- 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
- 1/2 cup creamy Biscoff cookie butter (for topping)
- Additional Biscoff cookies for garnish (whole or crushed)
- Whipped cream (optional, for topping)
Instructions
- Step 1: Blitz the Biscoff cookies in a food processor until finely ground. Gradually stream in the melted butter and combine until the mixture feels sandy but holds together when pressed.
- Step 2: Spray two mini cheesecake pans with non-stick spray (or use two 12-count muffin pans with liners). Press about 1 tablespoon of the crumb mixture into each cup. Chill in the fridge or freeze while preparing the filling.
- 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. Refrigerate until needed.
- Step 4: In a separate bowl, beat the cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla, and salt until smooth and fully combined.
- Step 5: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no white streaks remain.
- Step 6: Spoon the filling into a piping bag fitted with a round tip (1A) and pipe it evenly over the chilled crusts. Smooth the tops with a spatula or the back of a spoon.
- Step 7: Refrigerate the cheesecakes for at least 6 hours or overnight. Cover loosely if desired.
- Step 8: Microwave the remaining Biscoff cookie butter for 20-30 seconds until melty. Spread it onto the tops of the cheesecakes, allowing it to drip down the sides if you like. Return to the fridge for 15-20 minutes to set.
- Step 9: Garnish with additional Biscoff cookies (whole or crushed) and whipped cream if desired. Serve and enjoy!
Tips & Variations
- For extra flavor, try adding a pinch of cinnamon to the crust mixture.
- You can substitute sour cream with Greek yogurt for a slightly tangier filling.
- Use mini cupcake liners if you don’t have mini cheesecake pans for easy removal.
- Top with caramel drizzle or chopped nuts for a different texture and taste.
Storage
Store the mini cheesecakes in the refrigerator for up to 4 days. For longer storage, freeze them for up to 3 months. Thaw in the refrigerator before serving. Reheat is not recommended as these are best served chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cookies instead of Biscoff cookies for the crust?
Yes, you can substitute with graham crackers or digestive biscuits, but the distinctive Biscoff flavor is a key part of this recipe’s appeal.
Is it necessary to chill the cream before whipping?
Yes, chilling the heavy cream and mixing bowl helps achieve stiff peaks more easily and results in a lighter, fluffier texture.
PrintNo Bake Mini Biscoff Cheesecakes Recipe
These Mini No Bake Biscoff Cheesecakes feature a velvety smooth and creamy Biscoff cheesecake filling atop a crunchy, buttery Biscoff cookie crust. Enhanced with a hint of warm cinnamon spice, each bite offers an irresistible combination of creamy and crunchy textures. Perfectly sized as mini portions, this dessert is impressive yet simple to prepare, requiring no baking and allowing for easy chilling to set the flavors.
- 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
Ingredients
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
- 1/2 cup creamy Biscoff cookie butter
- Additional Biscoff cookies for garnish (whole or crushed)
- Whipped cream
Instructions
- Prepare the Crust: Blitz the Biscoff cookies in a food processor until finely ground. Stream in the melted butter and pulse until combined; the mixture should be sandy but able to hold together when pressed.
- Form the Crust Bases: Spray two mini cheesecake pans or two 12-count muffin pans with non-stick spray or line with cupcake liners. Press about 1 tablespoon of the crumb mixture into each mold. Freeze or refrigerate while preparing the filling.
- Whip the Cream: In a chilled medium mixing bowl or stand mixer with a whisk attachment, beat the cold heavy cream until stiff peaks form, approximately 2 minutes. Avoid over-beating. Chill the whipped cream until needed.
- Make the Cheesecake Filling: In a separate large bowl, beat together the softened cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and a pinch of salt until the mixture is smooth and fully combined.
- 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.
- Fill the Cheesecakes: Transfer the filling to a piping bag fitted with a round 1A tip and pipe it evenly onto the chilled crusts. Smooth the tops for an even, polished look.
- Chill to Set: Refrigerate the mini cheesecakes for at least 6 hours or overnight, loosely covered to allow them to fully set.
- Add the Topping: Melt the 1/2 cup of Biscoff cookie butter in the microwave for 20-30 seconds until runny. Spread this melted topping over each cheesecake, letting it drip slightly down the sides. Return to the refrigerator for 15-20 minutes to set.
- Garnish and Serve: Decorate with additional Biscoff cookies, either whole or crushed, and whipped cream as desired. Serve chilled and enjoy!
Notes
- Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days.
- Freezing: These cheesecakes can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
- Be careful not to overwhip the heavy cream to avoid a grainy texture in the filling.
- Softening the cream cheese to room temperature ensures a smooth filling without lumps.
- Use chilled equipment and bowls for whipping cream to achieve better volume.
Keywords: no bake cheesecake, Biscoff cheesecake, mini cheesecakes, no bake dessert, Biscoff cookie butter dessert, creamy cheesecake, easy cheesecake recipe, make ahead dessert
