No Bake Mini Biscoff Cheesecakes
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4.7
63 reviews
Excellent
No Bake Mini Biscoff Cheesecakes
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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!
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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
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.
- 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.
- 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.
- 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.
- 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!
Notes
- Storage: store up to 4 days in the fridge or freeze for up to 3 months.
Nutrition Information
Show Details
Serving
1cheesecake
Calories
224kcal
(11%)
Carbohydrates
15g
(5%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Cholesterol
23mg
(8%)
Potassium
15mg
(0%)
Sugar
10g
(20%)
Vitamin C
0.1mg
(0%)
Calcium
11mg
(1%)
Nutrition Facts
Serving: 24mini
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1cheesecake | |
| Calories | 224kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Potassium | 15mg | 0% |
| Sugar | 10g | 20% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 11mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
63 reviews
Excellent
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