No Bake Mini Biscoff Cheesecakes (No-Bake)
These no-bake mini Biscoff cheesecakes have a buttery Biscoff cookie crust, a creamy cookie butter filling, melted Biscoff spread, and whipped cream on top. No oven needed!
Ingredients
Crust:
- ¾ cups Biscoff cookies
- 1 ½ tablespoon Butter melted
Filling:
- 16 oz Cream cheese room temp, full fat
- 1 cup Powder sugar
- 2 tablespoon Instant pudding
- 1 teaspoon Vanilla extract
- 1 ¼ cups Heavy cream cold
- ⅓ cup Sour cream
- ½ cup Biscoff spread
To decorate
- 4 Biscoff cookies crumbs
- 12 teaspoon Biscoff spread
Whipped Cream
- 1 cup Heavy Cream cold
- 3 tablespoon Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
Make the crust
- Prep: Line a 12-cup muffin tin with paper liners.
- Crush: Pulse the Biscoff cookies in a food processor into fine crumbs, or crush them in a zip-top bag with a rolling pin. Mix with the melted butter until evenly coated.
- Press: Add about 1 tablespoon of crumbs to each liner and press down firmly with the bottom of a small glass. Freeze the tin while you make the filling.
Make the filling
- Beat: In a large bowl, beat the room temperature cream cheese, powdered sugar, vanilla extract, and instant pudding mix with an electric mixer until smooth.
- Add the Biscoff: Add the Biscoff spread and sour cream and mix until fully combined with no streaks.
- Whip: Pour in the cold heavy cream and beat until the filling is thick and holds its shape.
- Fill: Transfer the filling to a piping bag and pipe it into the liners, almost to the top. Tap the tin on the counter to level them.
- Chill: Cover and refrigerate for at least 4 hours, or overnight, until set.
Decorate
- Whipped Cream: Whip the cold heavy cream, powdered sugar, and vanilla extract to stiff peaks and transfer to a piping bag with a star tip.
- Biscoff Topping: Warm the Biscoff spread in the microwave for 10 to 15 seconds until pourable, then spoon about 1 teaspoon over each cheesecake.
- Finish: Pipe a swirl of whipped cream on top of each cheesecake and sprinkle with Biscoff cookie crumbs.
Notes
- Ingredient Temperatures: Use room temperature cream cheese for a smooth, lump-free filling, and very cold heavy cream so it whips up thick.
- Block Cream Cheese: Use full-fat block cream cheese. Spreadable cream cheese from a tub is too soft to set.
- Instant Pudding: Use vanilla instant pudding mix. It helps the cheesecakes set firmly without gelatin.
- Firm Crust: Press the crumbs down hard with the bottom of a small glass so the crust holds together when you peel off the liner.
- Liners: Foil or greaseproof liners peel away most easily.
- Melted Biscoff: Warm the spread just until pourable. If it is hot, it will soften the filling.
- Serving: Peel the liners while the cheesecakes are cold, and add the whipped cream and crumbs close to serving.
- Mini Muffin Tin: Makes about 36 bite-sized cheesecakes. Use about 1 teaspoon of crust in each.
- Storage: Keep covered in the fridge for up to 4 days.
- Freezing: Freeze undecorated cheesecakes for up to 2 months and thaw in the fridge overnight.
Nutrition
Calories: 457kcalCarbohydrates: 26gProtein: 5gFat: 38gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 96mgSodium: 160mgPotassium: 102mgFiber: 0.01gSugar: 10gVitamin A: 1247IUVitamin C: 0.3mgCalcium: 73mgIron: 0.1mg
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