No Bake Mini Biscoff Cheesecakes Recipe
Indulge in these delightful No Bake Mini Biscoff Cheesecakes that are creamy, rich, and packed with the irresistible flavor of Biscoff cookies. Perfect for a quick and easy dessert fix!
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes
- Yield: Makes 24 mini cheesecakes 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cheesecake Crust:
- 1 (8.8 oz, 250g) package Biscoff cookies
- 1/2 cup melted unsalted butter
Cheesecake Filling:
- 1 cup cold heavy cream
- 3 (8 oz. blocks) full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 cup creamy Biscoff cookie butter
- 1/3 cup sour cream
- 2 tsp. pure vanilla extract
- pinch of salt
Toppings:
- 1/2 cup creamy Biscoff cookie butter, melted
- Additional Biscoff cookies for garnish
- Whipped cream
Instructions
- Prepare Cheesecake Crust: Blitz Biscoff cookies in a food processor until finely ground. Mix in melted butter until combined. Press crumbs into pans. Freeze or refrigerate.
- Whip Cream: Beat cold heavy cream until stiff peaks form. Chill.
- Make Filling: Beat cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla, and salt until smooth.
- Combine: Gently fold in whipped cream until no white streaks remain.
- Fill Pans: Pipe filling onto chilled crusts.
- Chill: Refrigerate for 6 hours or overnight.
- Add Toppings: Melt Biscoff spread and spread on top of cheesecakes. Chill until set.
- Garnish: Add desired toppings like Biscoff cookies, whipped cream, etc. Serve and enjoy!
Notes
- For best results, use full-fat cream cheese.
- Ensure heavy cream is cold for proper whipping.
- Chill cheesecakes well for a firm texture.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 19g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: No Bake, Mini Cheesecakes, Biscoff Cookies, Dessert, Easy, Quick, Creamy
