No Bake Mini Biscoff Cheesecakes Recipe
These No Bake Mini Biscoff Cheesecakes are creamy, indulgent, and bursting with the rich flavor of Biscoff cookies and cookie butter. Perfect for an easy dessert, they feature a buttery Biscoff crust, a smooth, luscious cheesecake filling, and a glossy Biscoff spread topping, all made without any baking required. Garnish with whipped cream and extra Biscoff cookies for a delightful treat that’s sure to impress.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 24 mini cheesecakes 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
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 & Garnish
- 1/2 cup creamy Biscoff cookie butter (for topping)
- Additional Biscoff cookies, whole or crushed (for garnish)
- Whipped cream (for garnish)
Instructions
- Prepare the crust: Blitz the Biscoff cookies in a food processor until finely ground. Slowly stream in the melted unsalted butter and pulse until the mixture comes together and feels sandy but holds when pressed.
- Form the crust bases: Spray two mini cheesecake pans or two 12-cup muffin pans lined with cupcake liners with non-stick spray. Press approximately one tablespoon of crust mixture firmly into the bottom of each cavity. Freeze or refrigerate to chill while preparing the filling.
- Whip the cream: Using a hand mixer or stand mixer with a whisk attachment, whip the cold heavy cream in a chilled bowl until stiff peaks form, about 2 minutes. Be careful not to overwhip. Place the whipped cream back into the refrigerator to keep chilled.
- Mix the filling: In a separate large mixing bowl, beat the softened cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and a pinch of salt together until smooth and fully combined.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Fold carefully until no white streaks remain and the mixture is homogeneous.
- Pipe the filling: Transfer the filling into a piping bag fitted with a round 1A tip. Pipe the cheesecake filling evenly onto the chilled crust in each pan, then smooth the tops to create an even layer.
- Chill to set: Refrigerate the cheesecakes for at least 6 hours or preferably overnight to allow them to set firmly. You can loosely cover them while chilling.
- Add topping: Gently melt the remaining 1/2 cup of Biscoff cookie butter in the microwave for 20–30 seconds until it is just melty and spreadable. Spread this melted cookie butter over the tops of the cheesecakes, allowing some to drip down the sides if desired. Return to the refrigerator for 15–20 minutes until set.
- Garnish and serve: Decorate the cheesecakes with additional Biscoff cookies, either whole or crushed, and a dollop of whipped cream. Serve chilled and enjoy your no-bake indulgent mini Biscoff cheesecakes!
Notes
- Ensure the cream cheese is fully softened to room temperature to avoid lumps in the filling.
- Do not overwhip the heavy cream to prevent it from turning into butter.
- You can substitute the Biscoff cookie butter with a similar cookie butter if unavailable.
- Make sure to chill the cheesecakes long enough for best texture and flavor—overnight is recommended.
- Use cupcake liners if you do not have mini cheesecake pans to make removal easier.
- The topping can be adjusted in quantity depending on how much you want to cover the cheesecakes.
Keywords: No bake cheesecake, Biscoff cheesecake, mini cheesecakes, easy dessert, no bake dessert, Biscoff cookie dessert
