Description
Indulge in these creamy No Bake Mini Biscoff Cheesecakes, a delightful dessert that combines rich flavors and smooth textures without the need for baking. With a crunchy cookie crust made from Biscoff cookies and a luscious cheesecake filling featuring creamy cookie butter, these mini treats are perfect for any occasion. Easy to prepare in just 30 minutes, they can be made ahead of time and chilled until you’re ready to serve. Dress them up with your favorite toppings like whipped cream or fresh fruit for an impressive presentation at parties, gatherings, or simply as a special reward for yourself.
Ingredients
Scale
- 1 (8.8 oz, 250g) package Biscoff cookies
- 1/2 cup melted unsalted butter
- 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
- 1/2 cup creamy Biscoff cookie butter (for drizzle)
- Additional Biscoff cookies for garnish (whole or crushed)
- Whipped cream
Instructions
- Prepare the cookie crust by grinding Biscoff cookies in a food processor. Combine with melted butter and press into mini cheesecake pans. Chill.
- Whip cold heavy cream until stiff peaks form; set aside.
- Beat softened cream cheese, powdered sugar, cookie butter, sour cream, vanilla extract, and salt until smooth. Gently fold in whipped cream.
- Pipe filling onto chilled crusts and smooth tops. Refrigerate for at least 6 hours.
- Drizzle melted Biscoff spread over cheesecakes before serving and garnish with crushed cookies or whipped cream.
Nutrition
- Serving Size: 1 cheesecake cup (75g)
- Calories: 250
- Sugar: 17g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg