Description
These No-Bake Mini Biscoff Cheesecakes are a delightful treat featuring a crunchy Biscoff cookie crust topped with a creamy, smooth Biscoff-flavored cheesecake filling. Perfectly portioned in a muffin tin, these cheesecakes require no baking, making them an easy and elegant dessert for any occasion.
Ingredients
Scale
Crust
- 1.5 cups Biscoff cookie crumbs
- 5 tbsp unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup Biscoff spread
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
Topping
- 0.5 cup Biscoff spread, melted
- 1 cup whipped cream
- 6 Biscoff cookies, crumbled
Instructions
- Prepare the crust: Crush Biscoff cookies to make 1.5 cups of crumbs. In a medium bowl, mix the crumbs with 5 tablespoons of melted butter until fully combined. Line a muffin tin with paper liners and evenly press the crumb mixture into the bottoms. Place the muffin tin in the freezer for about 10 minutes to set and harden the crust.
- Whip the cream: In a separate bowl, whip 1 cup of heavy cream until stiff peaks form, approximately 3 to 4 minutes. Set aside for folding into the cheesecake mixture.
- Make cheesecake filling: In a large mixing bowl, beat together 16 oz softened cream cheese, 1 cup Biscoff spread, 0.5 cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy. Gently fold in the whipped heavy cream to maintain a light texture.
- Assemble cheesecakes: Spoon the prepared cheesecake filling evenly over each chilled crust in the muffin tin. Cover and refrigerate for at least 6 hours to allow the filling to set properly.
- Add toppings and serve: Melt an additional 0.5 cup of Biscoff spread and drizzle it over each mini cheesecake. Top with a dollop of whipped cream and sprinkle crumbled Biscoff cookies for garnish before serving.
Notes
- Ensure the cream cheese is softened to room temperature for easy mixing and a smooth filling.
- Use cold heavy cream to achieve better whipping results.
- Chilling time is crucial for the cheesecakes to set properly, so do not rush this step.
- These cheesecakes can be stored in the refrigerator for up to 3 days, best enjoyed within that time.
- For easier removal from muffin liners, gently peel the liners away or serve directly in them.
