Irresistible Mini Biscoff Cheesecakes
If you’re a fan of Biscoff cookies, these Mini Biscoff Cheesecakes are about to become your new favorite dessert. They’re a delightful combination of creamy, rich cheesecake with the distinct flavor of Biscoff, all in a perfect mini size. These cheesecakes are easy to make, don’t require any baking, and are ideal for any occasion where you want to impress your guests with minimal effort. Let’s dive into the recipe!
Ingredients
Crust:
- 1 (8.8 oz, 250g) package Biscoff cookies
- 1/2 cup melted unsalted butter
Filling:
- 1 cup heavy cream, cold
- 3 (8 oz.) blocks full-fat cream cheese, softened to room temperature
- 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:
- 1/2 cup creamy Biscoff cookie butter
- Additional Biscoff cookies for garnish (whole or crushed)
- Whipped cream
Instructions
1️⃣ Prepare the Crust: Start by blitzing the Biscoff cookies in a food processor until they’re finely ground. Gradually stream in the melted butter, mixing until the crumbs are well-coated. The mixture will be sandy, but it should hold together when pressed.
2️⃣ Form the Crust: Spray two mini cheesecake pans with non-stick spray, or line two 12-count muffin pans with cupcake liners. Press about 1 tablespoon of the crumb mixture into each cavity, forming an even crust. Place the pans in the freezer or refrigerator to chill while you work on the filling.
3️⃣ Whip the Cream: In a chilled mixing bowl, beat the cold heavy cream using a hand mixer or a stand mixer fitted with the whisk attachment. Whip until stiff peaks form, about 2 minutes, being careful not to overbeat. Refrigerate the whipped cream while you prepare the cheesecake filling.
4️⃣ Make the Filling: In another mixing bowl, beat the softened cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and a pinch of salt until smooth and fully combined. The mixture should be creamy and well-blended.
5️⃣ Combine Filling with Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Continue folding until no white streaks remain, ensuring the mixture is light and fluffy.
6️⃣ Assemble the Cheesecakes: Transfer the filling into a piping bag fitted with a round 1A tip. Pipe the filling onto the chilled crusts, smoothing the tops into an even layer. Refrigerate the cheesecakes for at least 6 hours or overnight to allow them to set.
7️⃣ Add the Topping: Once the cheesecakes are set, melt the Biscoff spread in the microwave for about 20-30 seconds, until it’s pourable. Spread the melted Biscoff on top of each cheesecake, letting it drip down the sides. Return the cheesecakes to the fridge for an additional 15-20 minutes to allow the topping to set.
8️⃣ Garnish and Serve: Before serving, garnish the cheesecakes with your choice of toppings. A whole Biscoff cookie at a cute angle, crumbled Biscoff cookies, or a dollop of whipped cream all make excellent choices. Serve and enjoy the rich, creamy, and utterly delicious Mini Biscoff Cheesecakes!
Quick Notes:
- Prep Time: 20 minutes
- Chilling Time: 6 hours (or overnight)
- Total Time: 50 minutes
- Servings: 24 mini cheesecakes
These Mini Biscoff Cheesecakes are perfect for parties, family gatherings, or just a special treat at home. With their creamy texture and unique flavor, they’re sure to be a hit! Enjoy making and sharing these delightful bites of sweetness.
Print
Mini Biscoff Cheesecakes
- Total Time: 50 min
- Yield: 24 1x
Ingredients
Crust:
1 (8.8 oz, 250g) package Biscoff cookies
1/2 cup melted butter, unsalted
Filling:
1 cup heavy cream, cold
3 (8 oz. blocks) full-fat cream cheese, softened to room temperature
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:
1/2 cup creamy Biscoff cookie butter
Additional Biscoff cookies for garnish (whole or crushed)
Whipped cream
Instructions
1️⃣ 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. 🥄
1 (8.8 oz, 250g) package Biscoff cookies, 1/2 cup melted butter, unsalted
2️⃣ Spray 2 mini cheesecake pans with non-stick spray (or 2, 12-count muffin pans with cupcake liners), then press crumbs into pans (about 1 tbsp. in each). Freeze or refrigerate while you make the filling. ❄️
3️⃣ Beat the cold heavy cream with a hand mixer in a medium-sized chilled mixing bowl, or in a stand mixer fitted with the whisk attachment, until stiff peaks form (about 2 minutes). Be careful not to overbeat. Place in the fridge while you prepare the rest of the cheesecake filling. 🥄
1 cup heavy cream, cold
4️⃣ In another medium-large mixing bowl, beat the cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla, and salt until smooth and fully combined. 🍥
3 (8 oz. blocks) full-fat cream cheese, softened to room temperature, 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
5️⃣ Fold the whipped cream in gently using a rubber spatula until no white streaks remain. 🍦
6️⃣ Spoon the filling into a piping bag fitted with a round 1A tip and pipe the filling onto the chilled crust. Smooth the tops out in an even layer. 🍰
7️⃣ Refrigerate for 6 hours or overnight (you can loosely cover). ❄️
8️⃣ Melt the Biscoff spread in the microwave for about 20-30 seconds until melty. Spread on tops of cheesecakes (it can drip down the sides) and then place back in the fridge until set, about 15-20 minutes. 🍫
1/2 cup creamy Biscoff cookie butter
9️⃣ Garnish with any other desired toppings (e.g., a piece of Biscoff cookie on top at a cute angle, crumbled Biscoff cookie, whipped cream). Serve and ENJOY! 🎉
Additional Biscoff cookies for garnish (whole or crushed), whipped cream
- Prep Time: 20 min
- Cook Time: 30 min