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No Bake Mini Biscoff Cheesecakes Recipe

No Bake Mini Biscoff Cheesecakes Recipe
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★★★★★

5.1 from 11 reviews

No Bake Mini Biscoff Cheesecakes are a delightful and indulgent dessert featuring a crumbly Biscoff cookie crust topped with a creamy Biscoff cookie butter-infused cheesecake filling. These bite-sized treats are perfect for any occasion and require no baking, making them simple and quick to prepare while delivering rich, smooth, and irresistible flavors accented with the iconic Biscoff taste.

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 and Garnish

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

Instructions

  1. Prepare the Crust: Blitz the Biscoff cookies in a food processor until finely ground. Slowly stream in the melted butter and mix until combined. The mixture will be sandy but should hold together when pressed.
  2. Form the Crusts: Spray 2 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 mold firmly. Freeze or refrigerate while you prepare the filling.
  3. Whip the Cream: 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. Chill the whipped cream until ready to use.
  4. Make the Cheesecake Filling: In a separate large mixing bowl, beat the softened cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and a pinch of 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 there are no white streaks left, ensuring a light and airy texture.
  6. Pipe the Filling Onto the Crusts: Spoon the filling into a piping bag fitted with a round 1A tip and pipe the cheesecake filling onto each chilled crust. Smooth the tops evenly with a spatula.
  7. Chill the Cheesecakes: Refrigerate the mini cheesecakes for at least 6 hours or overnight to set. Cover loosely if desired.
  8. Add the Biscoff Topping: Melt 1/2 cup of creamy Biscoff cookie butter in the microwave for 20-30 seconds until pourable. Spread or drizzle this on top of each cheesecake. Return to the fridge for 15-20 minutes until set.
  9. Garnish and Serve: Decorate with additional Biscoff cookies (whole or crushed) and a dollop of whipped cream. Serve chilled and enjoy!

Notes

  • Ensure the cream cheese is fully softened to room temperature to achieve a smooth filling without lumps.
  • Do not overbeat the heavy cream to prevent it from turning into butter.
  • For easier removal, use mini cheesecake pans with removable bottoms or cupcake liners.
  • If Biscoff cookie butter is too thick to melt smoothly, warm it gently in short bursts to avoid burning.
  • These cheesecakes can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Nutrition

Keywords: No bake cheesecake, Biscoff cheesecake, mini cheesecakes, Biscoff cookie desserts, easy no bake desserts, creamy cheesecake bites

Find it online: https://tastewithamy.com/no-bake-mini-biscoff-cheesecakes-recipe/