No Bake Mini Biscoff Cheesecakes Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes (including chilling time)
- 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 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Chill: Refrigerate the cheesecakes for at least 6 hours or overnight, loosely covered, to allow them to set properly.
- 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.
- 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
Find it online: https://thedishspot.com/no-bake-mini-biscoff-cheesecakes-recipe/
