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No Bake Mini Biscoff Cheesecakes Recipe

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4.3 from 7 reviews

These No Bake Mini Biscoff Cheesecakes are a delightful treat combining the irresistible flavor of Biscoff cookies and creamy cheesecake filling. With a crunchy cookie crust and a smooth, luscious filling, these bite-sized cheesecakes are perfect for parties or an indulgent dessert. No oven required, making them easy to prepare ahead of time and sure to impress your guests.

  • Total Time: 6 hours 30 minutes
  • Yield: 24 mini cheesecakes

Ingredients

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 vanilla bean paste
  • 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 until the mixture is sandy but holds together when pressed.
  2. Form the crusts: Spray two mini cheesecake pans or two 12-count muffin pans lined with cupcake liners with non-stick spray. Press approximately one tablespoon of the crumb mixture into each compartment. Freeze or refrigerate while you prepare the filling.
  3. Whip the cream: In a chilled mixing bowl, beat the cold heavy cream using a hand mixer or stand mixer fitted with a whisk attachment until stiff peaks form, about 2 minutes. Be careful not to overbeat. Refrigerate while preparing the cheesecake mixture.
  4. Make the cheesecake filling: In a separate large bowl, beat together the softened cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla bean paste, and a pinch of salt until smooth and fully combined.
  5. Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no white streaks remain and the mixture is uniform.
  6. Assemble cheesecakes: Spoon the filling into a piping bag fitted with a round 1A tip and pipe the filling onto the chilled crusts, smoothing the tops evenly.
  7. Chill: Refrigerate the mini cheesecakes for at least 6 hours or overnight. You may cover them loosely while chilling.
  8. Apply topping: Melt the 1/2 cup Biscoff spread in the microwave for 20-30 seconds until soft and spreadable. Spread over the tops of the cheesecakes allowing it to drip down the sides. Return to the fridge for 15-20 minutes until set.
  9. Garnish and serve: Decorate with additional Biscoff cookies (whole or crushed) and whipped cream. Serve and enjoy your no-bake mini Biscoff cheesecakes!

Notes

  • For best results, ensure cream cheese is fully softened to room temperature before mixing for a smooth filling.
  • If you don’t have vanilla bean paste, pure vanilla extract can be used as a substitute.
  • Make sure not to overbeat the heavy cream to prevent it from curdling.
  • If mini cheesecake pans aren’t available, standard muffin pans with liners work well.
  • These cheesecakes can be stored in the refrigerator for up to 3 days.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

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