Description
No Bake Mini Biscoff Cheesecakes combine rich cream cheese filling with Biscoff cookies for a sweet, cinnamon-caramel flavor in bite-sized portions.
Ingredients
Scale
- 1 package (8.8 oz) Biscoff cookies
- 1/2 cup unsalted butter, melted
- 1 cup heavy cream, cold
- 3 packages (8 oz each) full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 cup creamy Biscoff cookie butter
- 1/3 cup sour cream, room temperature
- 2 teaspoons pure vanilla extract
- Pinch of salt
- 1/2 cup creamy Biscoff cookie butter, melted (for topping)
- Additional Biscoff cookies for garnish, whole or crushed
- Whipped cream, for garnishing
Instructions
- Blitz Biscoff cookies in a food processor to make fine crumbs. Add melted butter and pulse until mixture holds together. Press into mini cheesecake pans and freeze for 5 minutes.
- Whip the heavy cream to stiff peaks, set aside. Beat together cream cheese, powdered sugar, cookie butter, sour cream, vanilla, and salt. Gently fold in whipped cream.
- Pipe the cheesecake mixture into crusts and refrigerate for at least 6 hours or overnight.
- Melt remaining cookie butter and drizzle over the chilled cheesecakes. Refrigerate for 15-20 more minutes to set the topping.
- Garnish with Biscoff cookies and whipped cream before serving.
Notes
- Ensure cream cheese is softened to avoid lumps in the filling.
- Allow enough time for the cheesecakes to set for the best texture.
- Use high-quality Biscoff products for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: No bake mini Biscoff cheesecakes, Biscoff cheesecake recipe, easy no bake cheesecake, mini cheesecakes, Biscoff dessert