Mini No Bake Biscoff Cheesecakes Recipe

Introduction

These Mini No Bake Biscoff Cheesecakes are a delightful treat combining the rich, spiced flavor of Biscoff with creamy cheesecake filling. Perfectly sized for individual servings, they require no oven and come together quickly for an impressive dessert.

Ingredients

• 8 Biscoff cookies (for the crust)
• 2 tablespoons butter (melted, for the crust)
• 8 oz cream cheese (softened)
• 1/2 cup powdered sugar
• 1/2 cup heavy cream
• 1/2 cup Biscoff spread
• 1 teaspoon cinnamon

Instructions

1. Step 1: Crush the Biscoff cookies finely and mix them with the melted butter until combined. Press this mixture into the bottom of mini cheesecake cups to form the crust.
2. Step 2: In a bowl, beat the softened cream cheese and powdered sugar together until smooth and well combined.
3. Step 3: Add the Biscoff spread and cinnamon to the cream cheese mixture, stirring until fully incorporated and creamy.
4. Step 4: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
5. Step 5: Spoon the cheesecake filling over the crust in the mini cups, filling them to your desired level.
6. Step 6: Chill the cheesecakes in the refrigerator for at least 4 hours before serving to allow them to set properly.

Tips & Variations

• For extra texture, sprinkle some crushed Biscoff cookies on top before serving.
• If you prefer a less sweet dessert, reduce the powdered sugar slightly.
• Substitute cinnamon with nutmeg or pumpkin spice for a different flavor profile.
• Use whipped coconut cream instead of heavy cream for a dairy-free option.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. To reheat, let them sit at room temperature for 10 minutes, but they are best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, you can prepare these mini cheesecakes up to a day in advance. Just keep them covered and refrigerated until serving.

What if I don’t have Biscoff cookies?

If Biscoff cookies aren’t available, crushed graham crackers or speculoos cookies are great alternatives for the crust.

Mini No Bake Biscoff Cheesecakes Recipe

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★★★★★

4.8 from 98 reviews

These Mini No Bake Biscoff Cheesecakes are a delightful treat combining the rich, creamy texture of classic cheesecake with the unique caramelized flavor of Biscoff cookies and spread. Perfect for a quick, fuss-free dessert, these individual cheesecakes feature a crunchy Biscoff cookie crust and a luscious, cinnamon-spiced filling, all set without any baking required.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes
• Yield: 6 mini cheesecakes 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 8 Biscoff cookies
• 2 tablespoons butter, melted

For the Filling

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 cup heavy cream
• 1/2 cup Biscoff spread
• 1 teaspoon cinnamon

Instructions

1. Prepare the crust: Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs thoroughly with the melted butter until evenly combined. Press this crust mixture firmly into the bottom of mini cheesecake cups, ensuring an even layer.
2. Make the cream cheese mixture: In a mixing bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy with no lumps, using a hand mixer or stand mixer for best results.
3. Add Biscoff spread and cinnamon: Incorporate the Biscoff spread and cinnamon into the cream cheese mixture, mixing well until the filling is fully blended and creamy with a uniform texture and color.
4. Whip the heavy cream: In a separate clean bowl, whip the heavy cream until stiff peaks form, which will add volume and lightness to the cheesecake filling.
5. Fold whipped cream into filling: Gently fold the whipped cream into the cream cheese mixture using a spatula, carefully combining until the mixture is smooth and free of white streaks to maintain its airy texture.
6. Assemble cheesecakes: Spoon the creamy filling over the prepared crust in each mini cheesecake cup, filling them to your desired level, smoothing the top for an appealing finish.
7. Chill to set: Place the assembled mini cheesecakes in the refrigerator and chill for at least 4 hours (240 minutes) to allow the filling to firm up and the flavors to meld before serving.

Notes

• Ensure cream cheese is softened to room temperature for a smooth filling.
• Gently fold the whipped cream to keep the mixture light and airy.
• These cheesecakes can be made a day ahead for convenience.
• Use mini cheesecake cups or small ramekins for perfect individual portions.
• For added flair, top with crushed Biscoff cookies or a drizzle of Biscoff spread before serving.

Keywords: Mini cheesecake,No bake cheesecake,Biscoff cheesecake,Biscoff cookies,Dessert,No bake dessert,Individual cheesecakes