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No-Bake Mini Biscoff Cheesecakes Recipe

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These No-Bake Mini Biscoff Cheesecakes are a decadent and easy-to-make dessert featuring a buttery biscoff cookie crust, a rich and creamy cookie butter cheesecake filling, and a luscious cookie butter whipped cream topping. Perfect for parties and special gatherings, they require less than 30 minutes to prep and no baking, making them a luxurious handheld treat that’s sure to impress.

Ingredients

Crust:

  • 8.8 oz Biscoff cookies (approx. 32 cookies) or any speculoos cookie
  • 7 Tbsp unsalted butter, melted
  • Pinch sea salt
  • ¼ tsp cinnamon

Cheesecake Filling:

  • 2 8-oz blocks cream cheese, softened
  • ½ cup sugar
  • 1½ tsp vanilla extract
  • ¼ tsp cinnamon
  • ⅔ cup Biscoff cookie butter, softened (microwave 10-15 seconds)
  • ½ cup sour cream, room temperature
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar

Cookie Butter Whipped Cream:

  • 1 ¼ cup heavy whipping cream
  • ¼ cup powdered sugar
  • ½ tsp vanilla extract
  • 1½ – 2 Tbsp cookie butter, softened
  • Optional: extra melted cookie butter for topping

Instructions

  1. Make the Crust: In a food processor, combine Biscoff cookies, cinnamon, and sea salt, and process until you achieve a fine crumb texture. Add melted butter and pulse until fully incorporated and crumbly. Press approximately 1½ tablespoons of the crust mixture into each muffin tin cavity lined with cupcake liners, pressing firmly to form a crust base. Freeze the crusts while preparing the filling.
  2. Prepare the Cheesecake Filling: Using an electric mixer, beat softened cream cheese and sugar in a large bowl until smooth and creamy. Add sour cream, vanilla extract, cinnamon, and softened cookie butter, then mix again until incorporated evenly.
  3. Whip the Cream: In a separate bowl, beat heavy whipping cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the cookie butter cream cheese mixture until smooth and free of white streaks.
  4. Assemble the Cheesecakes: Spoon or pipe the cheesecake filling over the frozen crusts in each muffin cavity, filling them evenly. Chill in the refrigerator for 6-8 hours or overnight for best texture and flavor.
  5. Make Cookie Butter Whipped Cream: Just before serving, beat heavy cream, powdered sugar, and vanilla until slightly thickened. Add softened cookie butter and continue beating until stiff peaks form.
  6. Serve: Optionally drizzle each cheesecake with slightly melted cookie butter. Pipe the cookie butter whipped cream on top and sprinkle with extra Biscoff cookie crumbs. Refrigerate any leftovers promptly.

Notes

  • Storage: Keep mini cheesecakes in an airtight container refrigerated for 3-4 days. Freeze up to 3 months; if freezing with whipped cream topping, flash freeze in a single layer first before storing with parchment between layers.
  • If you lack two muffin pans, place 12 cupcake liners in a shallow pan as an alternative, though the shape may be less uniform.
  • Use room temperature cream cheese and sour cream for the smoothest filling; cold ingredients may cause lumps.

Find it online: https://marthatasty.com/no-bake-mini-biscoff-cheesecakes-recipe/