No-Bake Mini Biscoff Cheesecakes
No-Bake Mini Biscoff Cheesecakes made up of a thick and buttery Biscoff cookies crust, creamy rich cheesecake filling, and topped with Biscoff a cookie butter drizzle!
Servings: 12 mini 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!
