Description
Delight in these No-Bake Mini Biscoff Cheesecakes—a perfect combination of creamy cheesecake filling infused with Biscoff cookie butter, atop a crunchy spiced cookie crust. These individual cheesecakes require no baking and are chilled to set, making them an easy and impressive dessert for any occasion.
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 Topping
- 1 ¼ cup heavy whipping cream
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- 1 ½ – 2 Tbsp Biscoff cookie butter, softened (microwave 10-15 seconds to loosen)
- Optional: extra melted Biscoff cookie butter for topping
Instructions
- Make the Crust: Add the Biscoff cookies, cinnamon, and sea salt into a food processor. Process until the mixture forms a fine crumb. Pour in the melted butter and pulse until the crumbs are buttery and well combined.
- Form the Crusts: Line muffin tins with cupcake liners. Press approximately 1½ tablespoons of the crust mixture firmly into the bottom of each liner, using the bottom of a cup to compact the crust. Place the crusts in the freezer to set while preparing the filling.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Add in the sour cream, vanilla extract, cinnamon, and softened cookie butter, then beat again until well incorporated and smooth.
- Whip the Cream: In a separate bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and no streaks remain.
- Assemble Cheesecakes: Spoon or pipe the filling over the prepared crusts in the muffin tins, filling each about 1½ scoops (using a 1½ Tbsp cookie scoop). Smooth the tops if desired. Refrigerate and chill for 6 to 8 hours or overnight to set.
- Make the Cookie Butter Whipped Cream Topping: Just before serving, beat heavy cream, powdered sugar, and vanilla extract in a bowl until it starts to thicken. Add softened cookie butter (not hot), then continue to beat until stiff peaks form.
- Serve: Optionally drizzle a little melted cookie butter on top of each cheesecake. Then pipe or spoon the cookie butter whipped cream on top. Sprinkle with extra Biscoff cookie crumbs for garnish. Serve chilled.
- Storage: Refrigerate any leftover cheesecakes in an airtight container for up to 3-4 days.
Notes
- You can substitute speculoos cookies if Biscoff cookies are unavailable.
- Ensure cream cheese and sour cream are at room temperature for smooth mixing.
- Chilling overnight yields the best texture and flavor.
- Adjust the amount of cookie butter in the topping to taste.
- Use cupcake liners to make removal and serving easier.
- Leftovers should be kept refrigerated and consumed within a few days.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
