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No Bake Mini Biscoff Cheesecakes Recipe

No Bake Mini Biscoff Cheesecakes Recipe
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★★★★★

4.9 from 11 reviews

These No Bake Mini Biscoff Cheesecakes are a delightful and easy-to-make dessert featuring a crisp Biscoff cookie crust, a creamy Biscoff-infused cheesecake filling, and a luscious topping of melted Biscoff spread. Perfect for any occasion, these mini cheesecakes combine rich flavors with a smooth, no-bake texture that will impress your guests and satisfy your sweet tooth.

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

  • 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 pulse until the mixture is sandy but able to clump when pressed. Press about 1 tablespoon of the mixture into each of two mini cheesecake pans or into 24 cupcake liners if using muffin pans. Refrigerate or freeze while preparing the filling.
  2. 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, approximately 2 minutes. Be careful not to overbeat. Place whipped cream in the fridge to keep chilled.
  3. Make the cheesecake filling: In a separate large bowl, beat together the softened cream cheese, powdered sugar, creamy Biscoff cookie butter, sour cream, vanilla extract, and a pinch of salt until smooth and fully combined.
  4. Combine filling and whipped cream: Gently fold the whipped cream into the cheesecake mixture using a rubber spatula until no white streaks remain, ensuring the filling is light and airy.
  5. Assemble cheesecakes: Transfer the filling into a piping bag fitted with a round 1A tip and pipe it evenly over the chilled crusts. Smooth the tops with a spatula for an even layer.
  6. Chill: Refrigerate the mini cheesecakes for at least 6 hours or overnight to set. Cover loosely while chilling.
  7. Add the topping: Melt the 1/2 cup creamy Biscoff cookie butter in the microwave for 20-30 seconds until spreadable. Spoon and spread it over the tops of the chilled cheesecakes, allowing it to drip slightly down the sides. Return to the fridge for 15-20 minutes to set.
  8. Garnish and serve: Decorate with additional whole or crushed Biscoff cookies and whipped cream as desired. Serve chilled and enjoy your creamy, decadent mini cheesecakes!

Notes

  • Make sure the cream cheese is fully softened to room temperature to avoid lumps in the filling.
  • You can use mini cheesecake pans or standard muffin pans with liners for easy serving.
  • Do not overbeat the heavy cream, or it may become grainy and separate.
  • If you don’t have Biscoff cookie butter, you can substitute with another cookie butter or peanut butter, but the distinct flavor will differ.
  • Cheesecakes will keep covered in the refrigerator for up to 3 days.
  • For a firmer crust, chill in the freezer for 15-20 minutes before adding filling.

Nutrition

Keywords: No bake cheesecake, Biscoff cheesecake, Mini cheesecakes, Easy dessert, Biscoff cookies, No bake desserts

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