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No Bake Mini Biscoff Cheesecakes

No Bake Mini Biscoff Cheesecakes

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Indulge in the delightful experience of these No Bake Mini Biscoff Cheesecakes, a perfect blend of creamy and crunchy textures that will satisfy any dessert lover. These mini desserts are not only charming but also incredibly easy to prepare, taking just 30 minutes of active time. With a buttery cookie base and a rich, luscious cheesecake filling made from Biscoff cookie butter, they are sure to impress at family gatherings, cozy nights in, or special occasions. Plus, you can make them ahead of time, allowing their flavors to meld beautifully in the fridge. Serve them chilled for a refreshing treat that’s as visually stunning as it is delicious!

Ingredients

Scale
  • 1 (8.8 oz, 250g) package Biscoff cookies
  • 1/2 cup melted unsalted butter
  • 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
  • 1/2 cup creamy Biscoff cookie butter (for drizzling)
  • Additional Biscoff cookies for garnish (whole or crushed)
  • Whipped cream

Instructions

  1. Prepare the Cookie Base: Crush Biscoff cookies in a food processor and mix with melted butter until combined.
  2. Press into Pans: Firmly press the mixture into mini cheesecake pans and freeze while preparing the filling.
  3. Whip Cream: In a chilled bowl, whip heavy cream to stiff peaks.
  4. Combine Filling: In another bowl, beat cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and salt until smooth.
  5. Fold in Whipped Cream: Gently fold whipped cream into the cheesecake mixture until well combined.
  6. Pipe into Crusts: Spoon filling into crusts and smooth tops.
  7. Chill Until Set: Refrigerate for at least 6 hours or overnight.
  8. Drizzle & Garnish: Melt additional Biscoff spread and drizzle over cheesecakes before garnishing with crushed cookies and whipped cream.

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