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No Bake Biscoff Cheesecake Minis Recipe

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4.6 from 141 reviews

Delight in these No Bake Mini Biscoff Cheesecakes, which combine the rich, spiced flavor of Biscoff cookies with a creamy, smooth cheesecake filling. Perfectly portioned as individual desserts, they require no oven time and are chilling perfection with a buttery crust, luscious filling, and a topping of melted Biscoff cookie butter and whipped cream for garnish.

Ingredients

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
  • 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, for topping
  • Additional Biscoff cookies for garnish, whole or crushed
  • Whipped cream as desired

Instructions

  1. Prepare the crust: Blitz the Biscoff cookies in a food processor until finely ground. Stream in the melted butter and pulse until the mixture is sandy but holds together when pressed.
  2. Form crust in pans: Spray 2 mini cheesecake pans with non-stick spray. Press about 1 tablespoon of the crumb mixture into each pan to form the crust. Freeze or refrigerate while making the filling.
  3. Whip the cream: Beat the cold heavy cream in a chilled bowl using an electric mixer until stiff peaks form, about 2 minutes. Place the whipped cream in the fridge to keep chilled.
  4. Make the cheesecake filling: In a separate bowl, beat the softened cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and a pinch of salt until the mixture is smooth and creamy.
  5. Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, ensuring no white streaks remain for a light, airy filling.
  6. Assemble cheesecakes: Spoon the filling into a piping bag fitted with a round tip and pipe onto the chilled crust in the mini pans. Smooth the tops evenly.
  7. Chill: Refrigerate the assembled cheesecakes for at least 6 hours or overnight to set firmly.
  8. Add topping: Melt the 1/2 cup of Biscoff cookie butter in the microwave for 20-30 seconds until spreadable. Spread this melted Biscoff butter atop each cheesecake and refrigerate for another 15-20 minutes until set.
  9. Garnish and serve: Decorate with additional Biscoff cookies (whole or crushed) and a dollop of whipped cream before serving for an elegant finish.

Notes

  • Use full-fat cream cheese for the best creamy texture and flavor.
  • Ensure the heavy cream is very cold before whipping for stiff peaks.
  • The cheesecake pans should be mini size, around 3 to 4 inches in diameter.
  • Chilling time is crucial—do not skip the 6-hour refrigeration step for proper setting.
  • For easier removal, run a knife along the edges before unmolding the cheesecakes.
  • You can substitute sour cream with Greek yogurt if desired.

Find it online: https://forkvista.com/no-bake-biscoff-cheesecake-minis-recipe/