Description
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!
Ingredients
For the Crust:
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Biscoff Cookies (1 ½ cups, crushed)
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Melted Butter (4 tbsp)
For the Cheesecake Filling:
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Cream Cheese (8 oz, softened)
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Biscoff Spread (½ cup)
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Powdered Sugar (½ cup)
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Vanilla Extract (1 tsp)
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Heavy Whipping Cream (¾ cup, whipped to stiff peaks)
For the Topping:
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Melted Biscoff Spread (¼ cup, for drizzle)
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Extra Biscoff Cookies (crushed, for garnish)
Instructions
1. Make the Crust
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Mix the crushed Biscoff cookies with melted butter until well combined.
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Press about 1 tablespoon of the mixture into the bottom of each muffin liner or mini dessert cup.
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Chill in the fridge for 10 minutes while you prepare the filling.
2. Prepare the Cheesecake Filling
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In a bowl, beat the cream cheese, Biscoff spread, powdered sugar, and vanilla extract until smooth.
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Gently fold in the whipped heavy cream until light and fluffy.
3. Assemble the Cheesecakes
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Spoon or pipe the cheesecake filling over the chilled crusts.
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Smooth the tops and refrigerate for at least 3 hours (or overnight for best results).
4. Add the Toppings & Serve
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Drizzle with melted Biscoff spread and sprinkle with crushed cookies before serving.
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Enjoy chilled!
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Cuisine: American