Description

These No-Bake Mini Biscoff Cheesecakes are a delightful treat combining the rich, creamy texture of cheesecake with the unique caramelized flavor of Biscoff cookies and spread. Perfect for a quick dessert without the need for an oven, they feature a buttery cookie crust topped with a luscious Biscoff cheesecake filling, finished with melted Biscoff spread, whipped cream, and cookie crumbles for an irresistible bite-sized indulgence.

Ingredients

Scale

Crust

1.5 cups Biscoff cookie crumbs
5 tbsp unsalted butter, melted

Filling

16 oz cream cheese, softened
1 cup Biscoff spread
0.5 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream

Topping

0.5 cup Biscoff spread (melted)
1 cup whipped cream
6 Biscoff cookies, crumbled

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Instructions

Prepare the Crust: Start by crushing up Biscoff cookies to get 1.5 cups of crumbs. Mix these crumbs with 5 tablespoons of melted unsalted butter in a medium bowl until fully combined. Line a muffin tin with paper liners and press the crumb mixture evenly into the bottoms of each liner. Freeze the crusts for about 10 minutes to help them set and harden properly.
Whip the Cream: In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. This means the cream will stand firmly when you lift the whisk or beater. Set this whipped cream aside for later use in the filling.
Make the Cheesecake Filling: In a large mixing bowl, combine the softened 16 ounces of cream cheese, 1 cup of Biscoff spread, 0.5 cup powdered sugar, and 1 teaspoon vanilla extract. Beat this mixture until smooth and creamy. Then, gently fold the previously whipped cream into this blend to keep the filling light and fluffy.
Assemble and Chill: Spoon the cheesecake filling over the prepared crusts in your muffin tin. Smooth out the tops and transfer the tin to the refrigerator. Chill the mini cheesecakes for at least 6 hours to allow them to fully set and develop flavor.
Add the Toppings: Once the cheesecakes are set, melt an additional 0.5 cup of Biscoff spread until pourable. Spoon this over each cheesecake for a shiny, flavorful top layer. Finish by adding a dollop of whipped cream and sprinkling crumbled Biscoff cookie pieces over each mini cheesecake for added texture and decoration.

Notes

Freezing the crust helps it hold its shape when adding the filling.
Softened cream cheese ensures a smooth and lump-free filling.
Whip the cream to stiff peaks carefully so it folds nicely into the cheesecake mixture for fluffiness.
Chilling time is critical for the cheesecakes to set properly since they are no-bake.
Use room temperature Biscoff spread when mixing into the filling for easier blending.
Store mini cheesecakes in the refrigerator and consume within 3-4 days for best freshness.