Mini No Bake Biscoff Cheesecakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
