No 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
Scale
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
