Description
These No Bake Mini Biscoff Cheesecakes are rich, creamy, and topped with luscious Biscoff spread. Perfectly portioned as bite-sized treats, they feature a crunchy Biscoff cookie crust with a smooth and fluffy Biscoff-flavored filling. Easy to make and requiring no oven, these mini cheesecakes are a delightful dessert for any occasion.
Ingredients
Scale
Crust
- 1 (8.8 oz, 250g) package Biscoff cookies
- 1/2 cup melted unsalted 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
- 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 into a sandy mixture that holds together when pressed.
- Form the Crust: Spray 2 mini cheesecake pans or 2 muffin pans with non-stick spray or line with cupcake liners. Press about 1 tablespoon of the crumb mixture into each cup. Freeze or refrigerate while preparing the filling.
- Whip the Cream: Using a hand mixer or stand mixer with the whisk attachment, beat the cold heavy cream in a chilled bowl until stiff peaks form, about 2 minutes. Be careful not to overbeat. Refrigerate until ready to use.
- Make the Filling: In a separate bowl, beat the softened cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and salt together 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 Minis: Spoon the filling into a piping bag fitted with a round 1A tip. Pipe the filling onto the chilled crusts and smooth the tops evenly.
- Chill: Refrigerate the mini cheesecakes for 6 hours or overnight, loosely covered.
- Add Topping: Melt the Biscoff spread in the microwave for 20-30 seconds until soft. Spread the melted spread over the tops of the cheesecakes, allowing it to drip down the sides slightly. Return to fridge for 15-20 minutes to set.
- Garnish and Serve: Decorate with additional Biscoff cookies (whole or crushed) and whipped cream as desired. Serve chilled and enjoy!
Notes
- Storage: Keep the mini cheesecakes stored in the refrigerator for up to 4 days or freeze for up to 3 months.
- Make Ahead: Cheesecakes can be prepared a day in advance to enhance flavors.
- Substitutions: Use lactose-free cream cheese and heavy cream for a low lactose version.
- Serving Suggestion: Let cheesecakes sit at room temperature for 5-10 minutes before serving to soften slightly for best texture.
- Crust Variations: For a crunchier crust, add a pinch of cinnamon or nutmeg to the cookie crumbs.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 190 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 50 mg
