No Bake Mini Biscoff Cheesecakes

If you’re a fan of creamy, rich cheesecake and the irresistible caramelized flavor of Biscoff cookies, these No Bake Mini Biscoff Cheesecakes are a dream come true! With a crunchy Biscoff cookie crust, a silky Biscoff-infused cheesecake filling, and a luscious drizzle on top, these mini treats are perfect for any occasion—no oven required!

Why You’ll Love This Recipe:

• No Baking Needed: A simple, stress-free dessert.
• Rich & Creamy: Silky cheesecake filling with warm, spiced cookie flavors.
• Perfectly Portioned: Individual servings make them great for parties.

Ingredients You’ll Need

For the Crust:

• Biscoff Cookies (1 ½ cups, crushed)
• Melted Butter (4 tbsp)

For the Cheesecake Filling:

• Cream Cheese (8 oz, softened)
• Biscoff Spread (½ cup)
• Powdered Sugar (½ cup)
• Vanilla Extract (1 tsp)
• Heavy Whipping Cream (¾ cup, whipped to stiff peaks)

For the Topping:

• Melted Biscoff Spread (¼ cup, for drizzle)
• Extra Biscoff Cookies (crushed, for garnish)

Tools You’ll Need:

• Muffin tin with liners or mini dessert cups
• Mixing bowls
• Electric mixer or whisk
• Spatula

How to Make No Bake Mini Biscoff Cheesecakes

1. Make the Crust

• Mix the crushed Biscoff cookies with melted butter until well combined.
• Press about 1 tablespoon of the mixture into the bottom of each muffin liner or mini dessert cup.
• Chill in the fridge for 10 minutes while you prepare the filling.

2. Prepare the Cheesecake Filling

• In a bowl, beat the cream cheese, Biscoff spread, powdered sugar, and vanilla extract until smooth.
• Gently fold in the whipped heavy cream until light and fluffy.

3. Assemble the Cheesecakes

• Spoon or pipe the cheesecake filling over the chilled crusts.
• Smooth the tops and refrigerate for at least 3 hours (or overnight for best results).

4. Add the Toppings & Serve

• Drizzle with melted Biscoff spread and sprinkle with crushed cookies before serving.
• Enjoy chilled!

What to Serve with These Cheesecakes

• Fresh Berries: Strawberries or raspberries add a nice contrast.
• Whipped Cream: A light, fluffy addition.
• Coffee or Latte: The perfect pairing with the caramelized cookie flavors.

Tips for Perfect Mini Cheesecakes

• Use Room Temperature Cream Cheese: Ensures a smooth, lump-free filling.
• Chill Completely: The cheesecakes need time to set properly.
• For a Firmer Texture: Freeze them for about 30 minutes before serving.

Storage & Make-Ahead Tips

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze for up to 1 month and thaw in the fridge before serving.

Frequently Asked Questions

Can I make this in a full-size cheesecake form?
Yes! Just press the crust into an 8-inch pan and chill for 4-6 hours.

What if I don’t have Biscoff spread?
You can substitute with peanut butter, Nutella, or any cookie butter.

Can I use store-bought whipped cream instead of whipping my own?
Yes, but homemade whipped cream gives the best texture.

Conclusion

These No Bake Mini Biscoff Cheesecakes are a decadent and easy-to-make dessert that will impress everyone. Whether for a party or a personal treat, they’re rich, creamy, and packed with caramelized cookie goodness!

Preparation Time: 15 minutes
Chilling Time: 3 hours
Cuisine: American

Nutritional Information (Per Serving):
Calories: 320 | Protein: 4g | Carbohydrates: 32g | Fat: 20g | Fiber: 1g | Sodium: 150mg

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