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https://krollskorner Recipe

https://krollskorner Recipe
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★★★★★

5.1 from 18 reviews

These No Bake Mini Biscoff Cheesecakes feature a rich and creamy Biscoff cookie butter filling atop a crunchy, buttery Biscoff cookie crust. With hints of warm cinnamon and caramelized spice notes in every bite, they offer an indulgent yet easy-to-make dessert that requires no baking. Perfect for parties or special occasions, these individual cheesecakes are elegant, light, and delightfully flavorful, topped with melted Biscoff spread, whipped cream, and additional cookie garnish.

Ingredients

Scale

Crust

  • 1 (8.8 oz, 250g) package Biscoff cookies
  • 1/2 cup unsalted melted butter

Filling

  • 1 cup cold heavy cream
  • 3 (8 oz) blocks full-fat cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 1 cup creamy Biscoff cookie butter
  • 1/3 cup sour cream, room temperature
  • 2 tsp pure vanilla extract
  • Pinch of salt

Topping

  • 1/2 cup creamy Biscoff cookie butter
  • Additional Biscoff cookies for garnish (whole or crushed)
  • Whipped cream

Instructions

  1. Prepare the Crust: Blitz the Biscoff cookies in a food processor until finely ground. Gradually add the melted butter while processing until the mixture is sandy and holds together when pressed.
  2. Form the Crust: Spray two mini cheesecake pans or two 12-count muffin pans lined with cupcake liners with non-stick spray. Press approximately 1 tablespoon of the crumb mixture into each mold evenly. Freeze or refrigerate to set while preparing the filling.
  3. Whip the Cream: In a chilled medium mixing bowl, beat the cold heavy cream with a hand mixer or stand mixer fitted with a whisk attachment until stiff peaks form, about 2 minutes. Avoid overbeating. Refrigerate until needed.
  4. Make the Filling: In a separate medium-large bowl, beat together cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and salt until smooth and fully combined.
  5. Fold in Whipped Cream: Gently fold the whipped heavy cream into the cheesecake mixture using a rubber spatula until no white streaks remain, ensuring a light and airy filling.
  6. Assemble Cheesecakes: Spoon the filling into a piping bag fitted with a round 1A tip and pipe the filling onto the chilled crust bases. Smooth the tops evenly.
  7. Chill to Set: Refrigerate the assembled mini cheesecakes for at least 6 hours or overnight to allow them to firm up. Cover loosely if desired.
  8. Add the Topping: Melt 1/2 cup of creamy Biscoff cookie butter in the microwave for 20-30 seconds until smooth. Spread over the chilled cheesecakes; it can drip down the sides. Return to the refrigerator for 15-20 minutes until set.
  9. Garnish and Serve: Decorate with additional Biscoff cookies (whole or crushed) and whipped cream as desired. Serve and enjoy!

Notes

  • Store cheesecakes in an airtight container in the refrigerator for up to 4 days.
  • Can be frozen for up to 3 months; thaw overnight in the refrigerator before serving.
  • Use full-fat cream cheese and sour cream for best creamy texture.
  • Ensure cream cheese is at room temperature before mixing to prevent lumps.
  • Whip heavy cream to stiff peaks but avoid overbeating to maintain smooth filling.
  • Use mini cheesecake pans or 12-count muffin pans with liners for ideal size; mini muffin pans are smaller and may require recipe adjustment.
  • For a full-size cheesecake, use a 9-inch springform pan with the same ingredients.

Nutrition

Keywords: No Bake Cheesecake, Biscoff Cheesecake, Mini Cheesecakes, Biscoff Cookie Butter, Easy Dessert, Party Dessert, No Bake Dessert

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