Mini Biscoff Cheesecakes
These no-bake Mini Biscoff Cheesecakes are a dream for cookie butter lovers! With a crunchy Biscoff cookie crust, a creamy Biscoff cheesecake filling, and a drizzle of melted cookie butter, they’re an irresistible bite-sized dessert.
Servings: 24 Mini Cheesecakes
Ingredients
Biscoff Cookie Crust:
- 2 cups Biscoff cookie crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons salted butter melted
Biscoff Cheesecake Filling:
- 16 oz cream cheese room temperature
- 1 ¾ cups powdered sugar
- 1 cup Biscoff spread cookie butter
- 2 teaspoons vanilla extract
- 1 cup heavy cream
Whipped Cream:
- ¾ cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Additional Toppings:
- ¾ cup Biscoff spread cookie butter, melted
- 2 tablespoons Biscoff cookie crumbs
- 12 Biscoff cookies halved
Instructions
Make the Biscoff Cookie Crust
- In a mixing bowl, stir together the Biscoff cookie crumbs, granulated sugar, and melted butter until well combined.
- Portion about 1 tablespoon of the mixture into each cup of a mini cheesecake pan.
- Firmly press the crumbs down to form the crust. Set aside.
Prepare the Cheesecake Filling
- In a large bowl, use an electric mixer to beat the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth.
- Pour in the heavy cream and whip the mixture on medium-high speed until it thickens and becomes light and fluffy.
Assemble and Chill
- Fill a piping bag with the cheesecake mixture and pipe it onto the prepared crusts, slightly above the top of the pan.
- Refrigerate for at least 12 hours or overnight until fully set.
- After chilling, carefully remove the cheesecakes from the pan.
Make the Whipped Cream
- In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form.
- Transfer to a piping bag fitted with a Wilton 1M piping tip.
Decorate and Serve
- Melt the Biscoff spread in the microwave for about 30 seconds, then drizzle over the cheesecakes.
- Pipe a small swirl of whipped cream on top.
- Sprinkle with Biscoff cookie crumbs and garnish each cheesecake with half of a Biscoff cookie.
Notes
Storage: Keep in an airtight container in the refrigerator for up to 3 days. Serve chilled.
No mini cheesecake pan? Use a muffin tin with cupcake liners for easy removal.