Description
Delight in these no-bake mini Biscoff cheesecakes featuring a crunchy Biscoff cookie crust, creamy cheesecake filling infused with Biscoff cookie butter, and a luscious Biscoff topping. Perfect bite-sized treats that require no baking and can be prepared ahead for effortless dessert indulgence.
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 the crust: Blitz the Biscoff cookies in a food processor until finely ground. Slowly stream in the melted unsalted butter until combined. The mixture will be sandy but should clump when pressed together.
- Mold the crust: 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 cup evenly. Place the pans in the freezer or refrigerator to chill while preparing the filling.
- Whip the cream: In a chilled medium mixing bowl, beat the cold heavy cream using a hand mixer or stand mixer with the whisk attachment until stiff peaks form, about 2 minutes. Avoid overbeating. Refrigerate the whipped cream until needed.
- Make the cheesecake filling: In a separate large bowl, beat the softened cream cheese, powdered sugar, creamy Biscoff cookie butter, sour cream, vanilla extract, and a pinch of salt until smooth and fully combined.
- Fold in whipped cream: Gently fold the whipped cream into the cheesecake mixture using a rubber spatula until no white streaks remain, taking care to maintain lightness.
- Fill the molds: Transfer the filling into a piping bag fitted with a round 1A tip and pipe the filling evenly onto the chilled crusts. Smooth the tops for an even appearance.
- Chill the cheesecakes: Refrigerate the mini cheesecakes for 6 hours or overnight, covering loosely if desired, to allow them to set properly.
- Add topping: Melt the 1/2 cup creamy Biscoff cookie butter in the microwave for 20 to 30 seconds until runny. Spread it over the tops of the chilled cheesecakes, letting some drip down the sides. Return to the refrigerator for 15 to 20 minutes to set the topping.
- Garnish and serve: Decorate with additional Biscoff cookies either whole or crushed, and a dollop of whipped cream as desired. Serve chilled and enjoy!
Notes
- Store the mini cheesecakes in the refrigerator for up to 4 days or freeze for up to 3 months.
- For firmer crust, press crumbs tightly into the pans before chilling.
- Be careful not to overbeat the heavy cream to avoid grainy texture.
- If you don’t have a piping bag, you can spoon the filling into the molds and smooth the tops with a spatula.
- Use full-fat cream cheese for the creamiest texture and best flavor.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 55 mg
