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No Bake Mini Biscoff Cheesecakes

No Bake Mini Biscoff Cheesecakes
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These individual no-bake cheesecakes feature a crunchy Biscoff crust, a creamy, spiced Biscoff cookie butter filling, and a decadent Biscoff topping.

Ingredients

Scale
  • 1 (8.8 oz, 250g) package Biscoff cookies
  • 1/2 cup melted butter, unsalted
  • 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 topping)
  • additional Biscoff cookies for garnish/whole or crushed
  • whipped cream (for garnish)

Instructions

  1. Blitz the Biscoff cookies in a food processor until finely ground.
  2. Stream in the melted butter until combined.
  3. Spray 2 mini cheesecake pans with non-stick spray (or 2, 12-count muffin pans with cupcake liners).
  4. Press approximately 1 tablespoon of crumbs into each prepared pan.
  5. Freeze or refrigerate the crusts while you make the filling.
  6. Beat the cold heavy cream with a hand mixer or stand mixer until stiff peaks form (about 2 minutes).
  7. Carefully do not overbeat the cream.
  8. Place the whipped cream in the fridge while you prepare the rest of the cheesecake filling.
  9. In another medium-large mixing bowl, beat the cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla, and salt until smooth and fully combined.
  10. Fold the whipped cream into the cream cheese mixture gently using a rubber spatula until no white streaks remain.
  11. Spoon the filling into a piping bag fitted with a round 1A tip.
  12. Pipe the filling onto the chilled crusts.
  13. Smooth the tops of the cheesecakes into an even layer.
  14. Refrigerate for 6 hours or overnight (you can loosely cover them).
  15. Melt the 1/2 cup Biscoff spread in the microwave for about 20-30 seconds until melty.
  16. Spread the melted Biscoff topping on tops of cheesecakes.
  17. Place cheesecakes back in the fridge until the topping is set (about 15-20 minutes).
  18. Garnish with additional Biscoff cookies (whole or crushed) and/or whipped cream.
  19. Serve and enjoy!

Notes

Ensure all dairy ingredients are at room temperature (except heavy cream) for a smooth filling.
Chill your mixing bowl and whisk for faster, firmer whipped cream.
For best results, allow cheesecakes to chill overnight.
Microwave Biscoff topping in short bursts to prevent burning.

Find it online: https://theopenoven.com/no-bake-mini-biscoff-cheesecakes/