No-Bake Mini Biscoff Cheesecakes Recipe
These No-Bake Mini Biscoff Cheesecakes are a delightful treat featuring a crunchy Biscoff cookie crust and a creamy, smooth Biscoff cookie butter cheesecake filling. Topped with a luscious cookie butter whipped cream, they are perfect for parties or a sweet snack, requiring no baking and simple preparation.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 25 minutes
- Yield: 24 mini cheesecakes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Crust
- 8.8 oz Biscoff cookies (approx. 32 cookies) or any speculoos cookie
- 7 Tbsp unsalted butter, melted
- Pinch sea salt
- ¼ tsp cinnamon
Cheesecake Filling
- 2 (8-oz) blocks cream cheese, softened
- ½ cup sugar
- 1½ tsp vanilla extract
- ¼ tsp cinnamon
- ⅔ cup Biscoff cookie butter, softened (microwaved for about 10-15 seconds)
- ½ cup sour cream, room temperature
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
Cookie Butter Whipped Cream Topping
- 1 ¼ cup heavy whipping cream
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- 1 ½ – 2 Tbsp cookie butter, softened (microwaved for 10-15 seconds to loosen)
- Optional: extra melted cookie butter for topping
Instructions
- Make the Crust: Add the Biscoff cookies, cinnamon, and sea salt into a food processor and pulse until they become a fine crumb. Then add melted butter and pulse until the mixture is well combined and crumbly.
- Form the Crusts: Place approximately 1 ½ tablespoons of the crust mixture into each muffin tin cavity lined with cupcake liners. Press firmly using the bottom of a cup or your fingers to create an even crust layer. Freeze the crusts while preparing the filling to help them set firmly.
- Prepare the Cheesecake Filling: In a large bowl, beat softened cream cheese and sugar with an electric mixer until smooth and creamy. Add sour cream, vanilla extract, cinnamon, and softened Biscoff cookie butter. Continue beating until fully incorporated and smooth.
- Whip the Cream: In a separate bowl, beat heavy whipping cream and powdered sugar until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until no white streaks remain and the mixture is smooth.
- Assemble the Cheesecakes: Spoon or pipe the cheesecake filling evenly over the frozen crusts in each muffin cup (about 1 ½ scoops or 1 ½ tablespoons per cup). Chill the cheesecakes in the refrigerator for 6-8 hours or preferably overnight to set completely.
- Prepare Cookie Butter Whipped Cream: Just before serving, beat heavy cream, powdered sugar, and vanilla extract until it starts to thicken slightly. Add softened cookie butter (not hot, warmed briefly to loosen) and continue to beat until stiff peaks form for a fluffy, flavorful topping.
- Serve: Optionally drizzle extra melted cookie butter over each cheesecake before piping or spooning the cookie butter whipped cream on top. Sprinkle with additional crushed Biscoff cookie crumbs for garnish. Some servings can be left without extra cookie butter on top for variety. Enjoy immediately.
- Storage: Refrigerate any leftover mini cheesecakes and consume within 3-4 days for best freshness.
Notes
- Freezing the crusts before adding the filling helps prevent sogginess and holds shape better.
- Softening ingredients like cream cheese and cookie butter at room temperature or a brief microwave burst ensures smooth mixing without lumps.
- The cheesecake needs to chill several hours or overnight for the best texture and flavor development.
- Piping the cheesecake filling creates a cleaner, more elegant finish but spooning works well too.
- Feel free to swap the Biscoff cookie butter with your favorite cookie butter spread if desired.
- Store leftovers refrigerated and consume within 3-4 days to maintain quality.
