Description

Mini Biscoff Cheesecakes are a delightful no-bake treat featuring a crunchy Biscoff cookie crumb crust, a creamy Biscoff-flavored cheesecake filling, topped with whipped cream, melted Biscoff spread, extra cookie crumbs, and a half Biscoff cookie. These individual cheesecakes are perfect for fans of the beloved cookie butter and offer a rich, indulgent dessert that requires no baking and only refrigeration to set.

Ingredients

Scale

Crust

2 cups Biscoff cookie crumbs
2 tbsp granulated sugar
6 tbsp salted butter, melted

Cheesecake Filling

16 oz cream cheese, room temperature
1 ¾ cup powdered sugar
1 cup Biscoff spread (cookie butter)
2 tsp vanilla extract
1 cup heavy cream

Whipped Cream Topping

¾ cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract

Assembly

¾ cup Biscoff spread (cookie butter), slightly melted
2 tbsp Biscoff cookie crumbs
12 Biscoff cookies, halved

Instructions

Prepare the crust: In a mixing bowl, stir together the Biscoff cookie crumbs, granulated sugar, and melted salted butter until well combined. Using a small cookie scoop or tablespoon, portion the mixture into the mini cheesecake pan compartments. Firmly press the crumbs into the bottom of each to form a compact crust. Set aside.
Make the cheesecake filling: In a large bowl, use an electric hand mixer to beat the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth and creamy. Pour in the heavy cream and continue whipping on medium-high speed until the mixture thickens and becomes light and fluffy.
Assemble and chill: Fill a piping bag with the cheesecake filling and pipe it onto the prepared crusts, slightly overflowing each compartment. Place the pan in the refrigerator and chill for at least 12 hours or overnight until set. Once chilled, carefully remove each mini cheesecake from the pan.
Prepare the whipped cream topping: In a clean bowl, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer until medium-stiff peaks form. Transfer the whipped cream to a piping bag fitted with a Wilton 1M tip or similar.
Assemble the final touches: Warm the additional Biscoff spread in the microwave for about 30 seconds to make it slightly melted and easier to spread. Pipe or spoon the melted Biscoff spread on top of each mini cheesecake. Pipe a small swirl of whipped cream on top of the spread. Finish by sprinkling the cheesecakes with Biscoff cookie crumbs and topping each with half a Biscoff cookie.

Notes

Ensure the cream cheese is at room temperature before mixing to avoid lumps.
The cheesecakes require at least 12 hours of chilling to properly set, so prepare them a day in advance.
You can substitute heavy cream with whipping cream if preferred.
For easier removal from the pan, lightly grease the mini cheesecake pan before pressing in the crust.
If you don’t have a piping bag, you can use a zip-top plastic bag with a corner snipped off for piping.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: Biscoff, Cheesecake, No bake dessert, Mini cheesecakes, Cookie butter dessert, Easy cheesecake