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No Bake Biscoff Cheesecake Cups Recipe

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These No Bake Mini Biscoff Cheesecakes are a deliciously creamy and easy-to-make dessert featuring the irresistible flavor of Biscoff cookies and cookie butter. With a buttery cookie crust and rich, fluffy filling, these mini cheesecakes require no baking and are perfect for any occasion. Topped with melted Biscoff spread and garnished with more cookies and whipped cream, they offer a perfect blend of crunch, creaminess, and spice in every bite.

Ingredients

Crust

  • 1 (8.8 oz, 250g) package Biscoff cookies
  • 1/2 cup melted unsalted butter

Filling

  • 1 cup cold heavy cream
  • 3 (8 oz) blocks full-fat cream cheese, softened
  • 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 and Garnish

  • 1/2 cup creamy Biscoff cookie butter, for topping
  • Additional Biscoff cookies for garnish (whole or crushed)
  • Whipped cream

Instructions

  1. Prepare the crust: Blitz the Biscoff cookies in a food processor until finely ground. Stream in the melted butter until combined. The mixture will be sandy but should come together when pressed.
  2. Set the crust: Spray 2 mini cheesecake pans with non-stick spray, then press about 1 tablespoon of the crumb mixture into each pan to form the base. Freeze or refrigerate while making the filling to set.
  3. Whip the cream: Beat the cold heavy cream in a chilled bowl until stiff peaks form, which usually takes about 2 minutes. Place the whipped cream in the refrigerator while preparing the filling to keep it cold.
  4. Make the filling: In another bowl, beat together the softened cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and a pinch of salt until the mixture is smooth and creamy.
  5. Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Mix until there are no white streaks, ensuring a light and airy filling.
  6. Pipe the filling: Spoon the cheesecake filling into a piping bag fitted with a round tip and pipe it evenly onto the chilled crusts. Smooth the tops with a spatula for a clean finish.
  7. Chill the cheesecakes: Refrigerate the assembled mini cheesecakes for at least 6 hours or preferably overnight to allow them to set and develop their full flavor.
  8. Add the topping: Melt the remaining Biscoff cookie butter in the microwave for 20-30 seconds until pourable. Spread it evenly over the tops of the set cheesecakes and refrigerate again for 15-20 minutes until the topping is set.
  9. Garnish and serve: Decorate the cheesecakes with additional whole or crushed Biscoff cookies and dollops of whipped cream as desired. Serve chilled and enjoy!

Notes

  • For best results, use cold heavy cream and a chilled bowl to whip the cream for a stable texture.
  • These mini cheesecakes can be made up to 2 days in advance and stored in the refrigerator.
  • Freezing the crust helps it set firmly before adding the filling, preventing sogginess.
  • Use full-fat cream cheese for a rich and smooth filling.
  • If you don't have a piping bag, you can spoon the filling directly onto the crust and smooth with a spatula.
  • Adjust the sweetness by modifying the amount of powdered sugar to taste.

Find it online: https://mealsbykate.com/no-bake-biscoff-cheesecake-cups-recipe/