The Best Easy No-Bake Mini Biscoff Cheesecakes
A recipe for individual, no-bake cheesecakes bursting with Biscoff (cookie butter) flavor. The dessert starts with a simple crust made from crushed Biscoff cookies and melted butter, pressed into muffin liners. The rich and creamy filling is a blend of cream cheese, Greek yogurt, powdered sugar, and warmed Biscoff spread, all lightened with freshly whipped cream. After chilling overnight to set, these mini cheesecakes are garnished with a drizzle of more Biscoff spread, a swirl of whipped cream, and a whole Biscoff cookie.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 12 hours 30 minutes (includes chilling time)
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: No-Bake, Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Crust:
- 165 g (about 20) Biscoff cookies
- 80 g (about 5.5 tbsp) unsalted butter, melted
- Cheesecake Filling:
- 200 g (about 3/4 cup + 1 tbsp) whipping cream, cold
- 500 g (two 8-oz bricks) cream cheese, softened to room temperature
- 100 g (about 1/3 cup) Greek yogurt
- 100 g (about 3/4 cup) powdered sugar
- 100 g (about 1/3 cup) Biscoff spread, warmed until runny
- Toppings:
- 200 g (about 3/4 cup + 1 tbsp) whipping cream, cold
- 20 g (about 2.5 tbsp) powdered sugar
- ½ teaspoon vanilla extract
- 100 g (about 1/3 cup) Biscoff spread, warmed until runny
- 12 Biscoff cookies
Instructions
- Make the Crust:
- Line a 12-cup muffin pan with parchment muffin liners.
- Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a ziploc bag and crushing with a rolling pin.
- In a medium bowl, mix the cookie crumbs with the melted butter until the mixture resembles wet sand.
- Add a heaping tablespoon of the crumb mixture to each muffin liner and press it into a flat, even layer at the bottom. Chill the pan in the refrigerator.
- Make the Cheesecake Filling:
- In a medium bowl, whip 200g of cold whipping cream with an electric mixer until stiff peaks form. Set aside.
- In a large bowl, beat the softened cream cheese, Greek yogurt, and 100g of powdered sugar until very smooth and creamy.
- Gently warm 100g of Biscoff spread until it is runny. Add it to the cheesecake mixture and mix until thoroughly combined.
- Gently fold the prepared whipped cream into the cheesecake mixture with a spatula until no streaks remain. Do not overmix.
- Spoon the cheesecake mixture evenly into the muffin liners on top of the crusts, filling them up. Smooth the tops.
- Cover the pan with plastic wrap and chill in the refrigerator overnight (at least 12 hours).
- Decorate and Serve:
- For the topping, whip 200g of whipping cream with 20g of powdered sugar and the vanilla extract until stiff peaks form. Transfer to a piping bag.
- Carefully remove the chilled cheesecakes from their parchment liners and place them on a wire rack or serving dish.
- Gently warm 100g of Biscoff spread until runny. Drizzle about 1 tablespoon over the top of each mini cheesecake, letting it drip down the sides.
- Pipe a swirl of whipped cream on top of each cheesecake. Garnish each with a whole Biscoff cookie.
- Serve immediately or store in the refrigerator.
Notes
- This is a no-bake recipe, but it requires a long chilling time (overnight) for the cheesecakes to set properly.
- Using parchment paper muffin liners is recommended for easy removal of the cheesecakes.
- Ensure the cream cheese is at room temperature to achieve a smooth, lump-free filling.
- Warming the Biscoff spread makes it much easier to incorporate into the filling and to drizzle as a topping.
Find it online: https://cookupjoy.com/mini-biscoff-cheesecakes/