Description
Delicious no-bake mini Biscoff cheesecakes featuring a crunchy cookie crust, creamy Biscoff-infused filling, and a luscious cookie butter topping. Perfect for parties or a sweet treat without turning on the oven.
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 crust: Blitz the Biscoff cookies in a food processor until finely ground. Gradually stream in the melted butter and mix until combined. The mixture will be sandy but should hold together when pressed.
- Form crust base: Spray 2 mini cheesecake pans with non-stick spray or line two 12-count muffin pans with cupcake liners. Press about 1 tablespoon of the crumb mixture into each pan to form the crust. Freeze or refrigerate while preparing the filling.
- Whip cream: Beat the cold heavy cream in a chilled bowl with a hand mixer or stand mixer with whisk attachment until stiff peaks form, about 2 minutes. Avoid overbeating. Refrigerate until needed.
- Mix filling: In a separate bowl, beat the softened cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and pinch of salt together until smooth and fully combined.
- Combine whipped cream and filling: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no white streaks remain.
- Assemble cheesecakes: Spoon the filling into a piping bag fitted with a round 1A tip and pipe onto the chilled crusts. Smooth the tops evenly.
- Chill: Refrigerate the cheesecakes for 6 hours or overnight, loosely covered.
- Add topping: Melt the 1/2 cup Biscoff cookie butter in the microwave for 20-30 seconds until smooth. Spread it on top of each cheesecake allowing some to drip down the sides. 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 and enjoy!
Notes
- Store cheesecakes in the refrigerator for up to 4 days or freeze for up to 3 months.
- Be careful not to overbeat the heavy cream to avoid turning it into butter.
- Softening the cream cheese to room temperature ensures a smooth filling without lumps.
- Use a piping bag to neatly fill the crusts, but you can also spoon if preferred.
- If you lack mini cheesecake pans, standard muffin pans with liners work well too.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 100 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: 45 mg
