Description

These Mini Biscoff Cheesecakes are a decadent and creamy no-bake treat combining the rich flavors of Biscoff cookie crumbs and cookie butter with smooth cream cheese filling. They feature a crunchy Biscoff crust, a fluffy cheesecake center, and a luscious topping of whipped cream, melted Biscoff spread, and cookie accents. Perfect for dessert lovers seeking a simple yet elegant sweet bite.

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 the crust: In a mixing bowl, combine Biscoff cookie crumbs, granulated sugar, and melted salted butter. Use a small cookie scoop to portion about 1 tablespoon of the crumb mixture into each cavity of a mini cheesecake pan. Firmly press down to form an even crust base. Set aside.
Make the cheesecake filling: In a large bowl, beat the cream cheese, powdered sugar, Biscoff spread, and vanilla extract with an electric hand mixer until smooth. Slowly add 1 cup heavy cream and continue whipping on medium-high speed until the mixture thickens and becomes light and fluffy.
Fill and chill: Transfer the cheesecake mixture into a piping bag and pipe the mixture over the cookie crusts, slightly overflowing the tops. Cover and refrigerate the mini cheesecakes for at least 12 hours or overnight to set. Once chilled, carefully remove them from the pan.
Prepare the whipped cream: In a clean bowl, whip ¾ cup heavy cream with powdered sugar and vanilla extract until medium-stiff peaks form. Fill another piping bag fitted with a Wilton 1M tip with the whipped cream for decorating.
Assemble the cheesecakes: Warm the additional ¾ cup Biscoff spread in the microwave for about 30 seconds until slightly melted and easily spoonable. Spoon or pipe this melted Biscoff spread on top of each cheesecake. Then pipe a small swirl of the whipped cream over the spread. Sprinkle the cheesecakes with 2 tablespoons of Biscoff cookie crumbs and top each one with half a Biscoff cookie for garnish.

Notes

Ensure the cream cheese is at room temperature for smoother mixing and a lump-free filling.
Use a piping bag for a neat and attractive presentation of both the cheesecake filling and whipped cream topping.
Chilling time is important to allow the cheesecakes to set firmly, so plan ahead to refrigerate overnight if possible.
Warming the Biscoff spread slightly makes it easier to spread or pipe on top of the cheesecakes.
Store any leftovers covered in the refrigerator and consume within 3-4 days for best freshness.

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

Keywords: Mini Biscoff Cheesecakes, Biscoff cookie butter dessert, no bake cheesecake, Biscoff cookie crust, creamy cheesecake, easy dessert