Why You’ll Love These No-Bake Mini Biscoff Cheesecakes
- Perfect Portions: Mini cheesecakes are great for serving individually.
- No Oven Required: Perfect for hot days or when you’re short on time.
- Easy and Elegant: Simple to make but looks like it came from a bakery.
- Biscoff Heaven: Features the iconic spiced cookie flavor in every layer.
Tools You’ll Need
- Spatula
- Muffin tin with paper liners or mini cheesecake molds
- Hand mixer or stand mixer
- Mixing bowls
No Bake Mini Biscoff Cheesecakes
- Total Time: 4 hours 20 minutes
Description
If you’re a fan of creamy, dreamy desserts with a touch of spice and crunch, these No-Bake Mini Biscoff Cheesecakes will be your new favorite treat! These adorable mini desserts are layered with a buttery Biscoff crust, smooth cream cheese filling, and a luscious Biscoff spread topping. Perfect for parties, family gatherings, or when you need an indulgent snack.
Ingredients
For the Crust:
- 1 1/2 cups Biscoff cookies, crushed (about 20 cookies)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup heavy cream, cold
- 1/4 cup Biscoff spread
- 1 teaspoon vanilla extract
For the Topping:
- 1/4 cup Biscoff spread, melted
- Crushed Biscoff cookies (optional): For garnish.
Instructions
Step 1: Prepare the Crust
- In a bowl, mix the crushed Biscoff cookies and melted butter until evenly combined.
- Divide the mixture evenly among the muffin liners or molds, pressing it firmly into the bottom to form a crust.
- Refrigerate the crusts for 10-15 minutes while preparing the filling.
Step 2: Make the Cheesecake Filling
- In a mixing bowl, beat the cream cheese and powdered sugar together until smooth.
- Add the Biscoff spread and vanilla extract, mixing until well combined.
- In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Step 3: Assemble the Cheesecakes
- Spoon or pipe the cheesecake filling evenly over the chilled crusts. Smooth the tops with a spatula.
- Refrigerate for at least 4 hours or until the cheesecakes are set.
Step 4: Add the Topping
- Once set, drizzle the melted Biscoff spread over the top of each cheesecake. Sprinkle with crushed Biscoff cookies if desired.
Step 5: Serve
- Carefully remove the cheesecakes from the liners or molds and serve chilled.
Notes
- Chill Thoroughly: Allow enough time for the cheesecakes to set completely for the best texture.
- Room Temperature Cream Cheese: Softened cream cheese ensures a smooth filling.
- Neat Layers: Use a piping bag to neatly layer the filling over the crust.
- Prep Time: 20 minutes
- Chilling Time:: 4 hours
- Cuisine: American
Storage Instructions
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze in individual portions for up to 1 month. Thaw in the fridge before serving.
Frequently Asked Questions (FAQ)
Q1: Can I use another cookie for the crust?
A: Yes, graham crackers or digestive biscuits work as alternatives, but you’ll miss the signature Biscoff flavor.
Q2: Can I make these in advance?
A: Absolutely! These cheesecakes can be made a day ahead, making them perfect for events.
Q3: What if I don’t have Biscoff spread?
A: You can use a spiced cookie butter alternative, but Biscoff spread is key for authentic flavor.
Conclusion: A Bite-Sized Delight!
These No-Bake Mini Biscoff Cheesecakes are indulgent, flavorful, and easy to make. Whether for a party or just because, they’re sure to impress anyone who takes a bite.
Did you make this recipe? Tag us in your photos and share your thoughts—we’d love to see your mini creations!
Nutritional Information (per serving)
Calories: 250
Protein: 3g
Carbohydrates: 20g
Fat: 18g
Fiber: 1g
Satisfy your sweet tooth with these creamy, spiced, no-bake treats, and enjoy every bite!
