Mini No Bake Biscoff Cheesecakes
Deliciously indulgent mini cheesecakes made with Biscoff cookies and a creamy filling, requiring no baking.
Ingredients
For the crust
- 1 cup Biscoff cookies, crushed These provide a flavorful base.
- 1/2 cup unsalted butter, melted Melted to bind the crust.
For the cheesecake filling
- 16 oz cream cheese, softened Ensure it's at room temperature for smooth mixing.
- 1/2 cup powdered sugar To sweeten the filling.
- 1 cup heavy cream For whipping to add lightness.
- 1/2 cup Biscoff spread Adds rich flavor.
- 1 teaspoon vanilla extract Enhances the flavor of the filling.
- 1/2 teaspoon ground cinnamon Adds a spiced note to the filling.
Instructions
Preparation
- In a mixing bowl, combine the crushed Biscoff cookies with melted butter. Stir until the mixture resembles wet sand, then press it into the bottom of individual cups or a small cheesecake pan. Refrigerate for about 10 minutes to set.
- In another mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, Biscoff spread, vanilla extract, and ground cinnamon. Mix until well combined and creamy.
- Whip the heavy cream in a separate bowl until stiff peaks form, then gently fold it into the Biscoff mixture.
- Spoon the cheesecake filling over the prepared crusts and smooth the tops. Refrigerate for at least 4 hours to chill and set.
Serving
- When ready to serve, top with extra Biscoff spread or crumbled cookies for presentation and enjoy chilled.
Notes
Store leftover cheesecakes in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; wrap them individually to prevent freezer burn.