No Bake Mini Biscoff Cheesecakes

These Mini No Bake Biscoff Cheesecakes have a velvety smooth and lusciously creamy Biscoff cheesecake filling and a crunchy, buttery Biscoff cookie base that compliments the creamy filling. With a hint of warm cinnamon spice in each bite, you can't go wrong with this impressive but simple to make cheesecake recipe!

Course Dessert

Cuisine American

Prep Time 30

Resting time 6

Total Time 6 30

Servings mini cheesecakes

Calories 224kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

Crust

1 (8.8 oz, 250g) package Biscoff cookies
1/2 cup melted butter, unsalted

Filling

1 cup heavy cream, cold
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

Topping

1/2 cup creamy Biscoff cookie butter
additioal Biscoff cookies for garnish/whole or crushed
whipped cream

US Customary - Metric

Instructions

Blitz the biscoff cookies in a food processor until finely ground. Stream in the melted butter until combined. Mixture will be sandy but should be able to come together when pressed together.
1 (8.8 oz, 250g) package Biscoff cookies, 1/2 cup melted butter, unsalted
Spray 2 mini cheesecake pans with non stick spray (or 2, 12 count muffin pans with cupcake liners), then press crumbs into pans. ~1 tbsp. in each. Freeze or refrigerate while you make the filling.
Beat the cold heavy cream with a hand mixer in a medium sized chilled mixing bowl, or in a stand mixer fitted with the whisk attachment, until stiff peaks form, ~2 minutes. Careful not to over beat. Place in the fridge while you prepare the rest of the cheesecake filling.
1 cup heavy cream, cold
In another medium-large mixing bowl, beat the cream cheese, powdered sugar, biscoff cookie butter, sour cream, vanilla and salt until smooth and fully combined.
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
Fold the whipped cream in, gently using a rubber spatula until no white streaks remain.
Spoon the filling into a piping bag fitted with a round 1A tip and pipe the filling onto the chilled crust. Smooth the tops out in an even layer.
Refrigerate for 6 hours or overnight. (You can loosely cover)
Melt the biscoff spread in the microwave, about 20-30 seconds until melty. Spread on tops of cheesecakes (it can drip down the sides) and then place back in the fridge until set. About 15-20 minutes.
1/2 cup creamy Biscoff cookie butter
Garnish with any other desired toppings (can stick a piece of biscoff cookie on top at a cute angle, crumbled biscoff cookie, whipped cream, etc.) Serve and ENJOY!
additioal Biscoff cookies for garnish/whole or crushed, whipped cream

Video

Notes

Storage: store up to 4 days in the fridge or freeze for up to 3 months.

Nutrition