Mini Biscoff Cheesecakes Recipe
Mini Biscoff Cheesecakes are delightful individual desserts featuring a crunchy Biscoff cookie crust and a creamy cheesecake filling infused with Biscoff spread. Topped with whipped cream, melted Biscoff spread, cookie crumbs, and cookie halves, these no-bake treats are perfect for Biscoff lovers seeking an indulgent yet easy-to-make dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 12 hours 20 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
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), warmed
- 2 tbsp Biscoff cookie crumbs
- 12 Biscoff cookies, halved
Instructions
- Prepare Crust: In a mixing bowl, combine Biscoff cookie crumbs, granulated sugar, and melted salted butter. Use a small cookie scoop (about 1 tablespoon) to portion the crumb mixture into a mini cheesecake pan. Firmly press the crumbs into the bottom of each cavity to form an even crust. Set aside.
- Make Cheesecake Filling: In a large bowl, use an electric hand mixer to beat together cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth and creamy. Gradually add 1 cup of heavy cream and continue whipping on medium-high speed until the mixture thickens and becomes light and fluffy.
- Fill and Chill Cheesecakes: Transfer the cheesecake mixture into a piping bag and pipe it onto the prepared crusts, filling each pocket slightly above the pan’s edge. Refrigerate the cheesecakes for at least 12 hours or overnight to allow them to set. Once chilled, carefully remove each cheesecake from the pan.
- Prepare Whipped Cream: In a clean bowl, whip ¾ cup heavy cream with powdered sugar and vanilla extract using an electric mixer until medium-stiff peaks form. Place the whipped cream in a piping bag fitted with a Wilton 1M tip.
- Assemble and Decorate: Warm the remaining ¾ cup Biscoff spread in the microwave for about 30 seconds until slightly melted. Spoon or pipe the melted spread over each cheesecake. Add a small swirl of whipped cream on top, sprinkle with extra Biscoff cookie crumbs, and finish by topping each cheesecake with half a Biscoff cookie.
Notes
- Use room temperature cream cheese for a smoother filling and easier mixing.
- Chilling the cheesecakes overnight helps them set properly and develop flavor.
- Be gentle when removing cheesecakes from the pan to maintain their shape.
- For a firmer crust, ensure the butter is fully melted and evenly mixed with the crumbs.
- These cheesecakes are best served chilled on the day they are assembled but can be stored in the refrigerator up to 3 days.
Keywords: Mini Biscoff Cheesecakes, Biscoff dessert, no-bake cheesecake, individual cheesecakes, Biscoff cookie crust, holiday dessert
Find it online: https://jedentaglecker.com/mini-biscoff-cheesecakes-recipe/
