Description
These No Bake Mini Biscoff Cheesecakes are a delightful treat for any occasion. Creamy, rich, and bursting with Biscoff cookie flavor, these individual cheesecakes are easy to make and sure to impress your guests.
Ingredients
Scale
Crust:
- 1 (8.8 oz, 250g) package Biscoff cookies
- 1/2 cup melted unsalted butter
Cheesecake Filling:
- 1 cup cold heavy cream
- 3 (8 oz. blocks) full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 cup creamy Biscoff cookie butter
- 1/3 cup sour cream
- 2 tsp. pure vanilla extract
- Pinch of salt
Topping:
- 1/2 cup creamy Biscoff cookie butter
- Additional Biscoff cookies for garnish
- Whipped cream
Instructions
- Prepare the Crust: Blitz the Biscoff cookies in a food processor until finely ground. Mix in melted butter. Press mixture into mini cheesecake pans and chill.
- Whip the Cream: Beat cold heavy cream until stiff peaks form. Chill.
- Make the Filling: Beat cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla, and salt until smooth. Fold in whipped cream.
- Fill the Pans: Pipe the filling onto the crusts. Refrigerate for 6 hours.
- Add Topping: Melt Biscoff spread, spread on cheesecakes, and chill until set.
- Garnish and Serve: Decorate with Biscoff cookies, whipped cream, etc. Enjoy!
Notes
- You can use cupcake liners in muffin pans for individual cheesecakes.
- Ensure all dairy ingredients are at room temperature for smooth filling.
- Adjust sugar to taste, depending on the sweetness of the cookies.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 380
- Sugar: 24g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Biscoff, Cheesecake, No Bake, Dessert, Easy Recipe
