Mini Biscoff Cheesecakes Recipe
These Mini Biscoff Cheesecakes are a delightful no-bake dessert featuring a buttery Biscoff cookie crumb crust and a creamy cheesecake filling infused with rich Biscoff cookie butter. Topped with whipped cream and extra cookie crumbs, these bite-sized cheesecakes are perfect for parties or a sweet indulgence any time.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling)
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Crust
- 2 cups Biscoff cookie crumbs
- 2 tbsp granulated sugar
- 6 tbsp salted butter, melted
Cheesecake Filling
- 16 oz cream cheese, room temperature
- 1 ¾ cup powdered sugar
- 1 cup Biscoff spread (cookie butter)
- 2 tsp vanilla extract
Whipped Cream Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Additional Toppings
- ¾ cup heavy cream
- ¾ cup Biscoff spread (cookie butter)
- 2 tbsp Biscoff cookie crumbs
- 12 Biscoff cookies, halved
Instructions
- Prepare the crust: In a mixing bowl, combine 2 cups of Biscoff cookie crumbs with 2 tablespoons sugar and 6 tablespoons melted salted butter. Mix until the crumbs are evenly coated and hold together when pressed.
- Form the crust base: Press the crumb mixture firmly into the bottom of mini cheesecake liners or a mini muffin pan to create an even layer. Chill in the refrigerator while making the filling.
- Make the cheesecake filling: In a large bowl, beat 16 ounces of room temperature cream cheese until smooth. Gradually add 1 ¾ cups powdered sugar, then add 1 cup Biscoff spread and 2 teaspoons vanilla extract. Mix until creamy and fully combined.
- Whip the cream for filling: In a separate bowl, whip 1 cup heavy cream to soft peaks, then gently fold it into the cheesecake mixture until smooth and fluffy.
- Assemble the cheesecakes: Spoon or pipe the cheesecake filling over the chilled crusts in your mini liners or muffin pan, smoothing the tops. Refrigerate for at least 4 hours or overnight to set.
- Prepare the whipped topping: Just before serving, whip ¾ cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract to soft peaks.
- Garnish the cheesecakes: Spread ¾ cup Biscoff spread gently on top of each set cheesecake or drizzle it decoratively. Add a dollop of whipped cream topping and sprinkle with 2 tablespoons Biscoff cookie crumbs and place a halved Biscoff cookie on each cheesecake.
- Serve: Keep the mini cheesecakes chilled until ready to serve. Enjoy these creamy, crunchy, and decadent mini treats!
Notes
- Ensure the cream cheese is at room temperature for smooth filling.
- Press the crust firmly to prevent it from falling apart when serving.
- Chilling time is essential for firm cheesecakes.
- Use high-quality Biscoff spread for the best flavor.
- These cheesecakes must be refrigerated and are best consumed within 3 days.
Keywords: Biscoff cheesecake, no bake cheesecake, mini cheesecakes, Biscoff cookie butter dessert, easy cheesecake recipe
Find it online: https://zestywithzane.com/mini-biscoff-cheesecakes-recipe/
