Print

No Bake Mini Biscoff Cheesecakes Recipe

4.9 from 70 reviews

These No Bake Mini Biscoff Cheesecakes are a delightful and creamy treat featuring a crisp Biscoff cookie crust, a smooth and fluffy Biscoff-infused cream cheese filling, topped with a glossy Biscoff spread and optional garnishes. Perfect for an easy yet indulgent dessert that requires no oven time.

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 and Garnish

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

Instructions

  1. Prepare the crust: Blitz the Biscoff cookies in a food processor until finely ground. Gradually stream in the melted butter and mix until the crumb mixture becomes sandy but can hold together when pressed.
  2. Form the crusts: 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 crumb mixture into each cavity. Freeze or refrigerate to set while making the filling.
  3. Whip the cream: Using a hand or stand mixer fitted with a whisk attachment, beat the cold heavy cream in a chilled bowl until stiff peaks form, approximately 2 minutes. Avoid overbeating. Place whipped cream in the refrigerator.
  4. Make the filling: In a separate large bowl, beat together the softened cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and 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, taking care to keep it light and airy.
  6. Fill the crusts: Transfer the filling to a piping bag fitted with a round 1A tip. Pipe the filling onto the chilled crusts, smoothing the tops evenly.
  7. Chill: Refrigerate the cheesecakes for at least 6 hours or overnight, loosely covered, to allow them to set properly.
  8. Add Biscoff topping: Melt the 1/2 cup Biscoff spread in the microwave for 20-30 seconds until runny. Spread this over the tops of the chilled cheesecakes, allowing it to drip down the sides. Return to the refrigerator for 15-20 minutes until set.
  9. Garnish and serve: Decorate with additional Biscoff cookies (whole or crushed), whipped cream, or other desired toppings. Serve and enjoy!

Notes

  • Make sure the cream cheese is fully softened to avoid lumps in the filling.
  • Chilling the mixing bowl and whisk before whipping the cream helps achieve better volume.
  • You can use mini cheesecake pans or muffin pans with liners depending on what you have available.
  • Allowing the cheesecakes to chill overnight improves texture and flavor.
  • For a firmer crust, pressing the crumbs more firmly before chilling can help.

Keywords: no bake cheesecake, Biscoff cheesecake, mini cheesecakes, Biscoff cookies, easy dessert, no oven dessert, creamy cheesecake