Description
Delicious No Bake Mini Biscoff Cheesecakes featuring a crunchy Biscoff cookie crust, creamy Biscoff cookie butter filling, and a smooth topping, perfect for an easy, crowd-pleasing dessert.
Ingredients
Scale
Crust
- 1 (8.8 oz, 250g) package Biscoff cookies
- 1/2 cup melted butter, unsalted
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 crust: Blitz the Biscoff cookies in a food processor until finely ground. Stream in the melted butter until combined. The mixture will be sandy but should hold together when pressed.
- Form crust in pans: Spray 2 mini cheesecake pans or two 12-count muffin pans with non-stick spray or use cupcake liners. Press about 1 tbsp. of the crumb mixture into each slot. Freeze or refrigerate to set while preparing the filling.
- Whip cream: Beat the cold heavy cream with a hand mixer or stand mixer with a whisk attachment until stiff peaks form, about 2 minutes. Be careful not to overbeat. Chill while you prepare the rest of the filling.
- Make filling mixture: In a medium-large bowl, beat the 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.
- Assemble cheesecakes: Spoon the filling into a piping bag fitted with a round tip and pipe onto the chilled crusts in the pans. Smooth the tops evenly.
- Chill: Refrigerate the cheesecakes for 6 hours or overnight, loosely covered.
- Add topping: Melt the Biscoff spread in the microwave for 20-30 seconds until pourable. Spread evenly over the chilled cheesecakes; it can drip down the sides. Return to the fridge for 15-20 minutes to set.
- Garnish and serve: Decorate with additional Biscoff cookies (whole or crushed) and whipped cream as desired. Serve and enjoy!
Notes
- Store leftover cheesecakes in an airtight container in the refrigerator for up to 4 days.
- Cheesecakes can be frozen for up to 3 months; thaw in the refrigerator before serving.
- To ensure the crust holds well, press firmly but avoid compacting it too much.
- Use room temperature cream cheese and sour cream to ensure a smooth filling without lumps.
- Be careful when whipping the cream; overbeating will cause it to become grainy or butter-like.
- If you don’t have a piping bag, spoon the filling carefully onto the crust and smooth with a spatula.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
