No-Bake Mini Biscoff Cheesecakes
No-Bake Mini Biscoff Cheesecakes are a delicious dessert for all you cheesecake lovers. They are made of a thick and buttery Biscoff cookie crust. The cheesecake filling is creamy and velvety rich. Finally, the mini cheesecakes are topped with a drizzle of Biscoff cookie butter. This recipe does not require baking and they are single serve – making them easy to put together, serve, and enjoy.
Biscoff cookies are crunchy, caramel flavored cookies. They were first invented in Belgium but have since expanded all over the world. Biscoff cookie butter, on the other hand, is a creamy spread that tastes just like the cookies but in a spreadable form. This will give the No-Bake Mini Biscoff Cheesecakes a unique flavor in both the crust and cheesecake filling.
How to make No-Bake Mini Biscoff Cheesecakes.
Make the crust.
To make the crust you need only two ingredients: Biscoff cookies and butter.
Use a food processor to pulse the Biscoff cookies into fine crumbs. If you do not have a food processor, place cookies in a Zip-Lock bag and using a rolling pin, roll the cookies inside of the bag until they are broken down to fine crumbs. Pour crumbs into a medium bowl and stir in melted butter until combined, resembling wet sand.
Line one standard size 12 count muffin tin with muffin liners. Spoon 1 and 1/2 Tablespoons of the crust mixture into each muffin liner. Use the back of the spoon to pack it down tightly. Then, place in the refrigerator until the cheesecake filling is being made, but do not freeze.
Making the Cheesecake Filling.
To make the cheesecake filling, you need 5 ingredients: heavy whipping cream, cream cheese, sugar, sour cream, and vanilla extract.
Whip heavy cream into stiff peaks and set it aside. Next, cream together the rest of the filling ingredients including cream cheese, sugar, sour cream, and vanilla extract. Then, fold in the whipped cream until evenly combined.
Assembling the Mini Biscoff Cheesecakes.
Remove crust from the refrigerator. Using a piping bag, pipe the cheesecake filling on top of the mini crusts. You can also spoon the filling onto the crusts instead but I just find pipping to be a little easier and less messy.
Melt Biscoff Cookie Butter and drizzle with a spoon over each of the Mini Cheesecakes. This is option but I like to mix the Biscoff Cookie butter drizzle over the top of the cheesecakes using a toothpick, although this is not necessary.
Finally, refrigerate for at least 4 hours and enjoy!
How to store Mini Biscoff Cheesecakes.
Store the No-Bake Mini Biscoff Cheesecakes covered in the refrigerator for up to one week.
3 Tips for Success.
- Use full fat cream cheese block at room temperature. Low fat will not work great for this recipe because it will compromise the flavor as well texture. Also, make sure not to use cream cheese spread. I recommend using the block of cream cheese because it will hold better. Allowing the cream cheese to come to room temperature will ensure the cheesecake filling is smooth and lump-free.
- Use cold whipping cream. This will help the cream form stiff peaks quicker.
- Allow for proper refrigeration. Do not freeze the cheesecakes to speed up the process because it will leave uneven textures throughout the cheesecakes.
If you enjoy Biscoff flavor, be sure to check out my popular Biscoff Icebox Cake recipe. No baking required and you only need 4 ingredients to make it!
No-Bake Mini Biscoff Cheesecakes
Ingredients
Biscoff Cookie Crumbs
- 1 ¾ cups Biscoff Cookie crumbs
- 6 tbsps butter melted
Cheesecake Filling
- ¾ cups heavy whipping cream cold
- 1 ½ blocks cream cheese room temperature
- 3 tbsp granulated sugar
- 1 tbsp sour cream
- ½ tsps vanilla extract
- ¼ cup Biscoff Cookie Butter melted
Instructions
- Line one standard 12-count muffin pan with cupcake liners.
- Use a food processor to pulse Biscoff cookies into fine crumbs. Pour crumbs into a medium bowl and stir in melted butter until combined. Mixture will have the resemblance of wet sand. Spoon 1 and 1/2 Tablespoons of the crust mixture into each muffin liner and pack it down tightly using the back of a spoon. Place the crust in the refrigerator while the cheesecake filling is being made.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 3 minutes. Set aside.
- Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the sour cream and vanilla extract. Beat on medium-high speed until smooth and combined, about 1 minute. Make sure there are no large lumps of cream cheese.
- Using a rubber spatula, fold the whipped cream into the cheesecake filling until combined. Do this slowly so that you don't deflate the whipped cream.
- You can use a piping bag or a spoon, transfer 2 Tablespoons of cheesecake filling on top of the crusts. If you have more left over, you can add more in the cheesecake liner where there is room left.
- Melt Biscoff cookie butter in the microwave, 10 seconds at a time. This melts quickly so check after 10 second increments. Drizzle over the top of each of the cheesecakes. Optional: Using a toothpick, swirl the drizzle for a nicer look.
- Cover the mini Biscoff cheesecakes with foil or plastic wrap and refrigerate in the pans for 3 hours. Keep refrigerated until they are ready to be served!
