Mini Biscoff Cheesecakes No Bake

These mini Biscoff cheesecakes are my secret party trick whenever I want a fuss-free dessert that everyone loves in just a few bites. No baking means less mess and stress and the incredible Biscoff flavor shines through in every creamy mouthful. The crunchy crust pairs perfectly with that silky smooth filling and a swoosh of cookie butter drizzle finishes each bite.

I made these first for a holiday cookie swap and they were gone before the coffee finished brewing. Now I whip them up whenever I need something simple yet impressive.

Ingredients

• Biscoff cookies: give that signature spiced caramel flavor and form a sturdy crust Look for the classic Lotus brand in the cookie aisle
• Unsalted butter: binds the cookie crust together and gives it richness Melt just until fluid but not sizzling
• Cream cheese: makes the filling creamy and tangy Make sure it is at room temperature for smooth mixing
• Biscoff cookie butter: adds a deep spiced cookie flavor Choose a fresh jar the oil should not be separated
• Sour cream: adds lightness and a gentle tanginess to the filling Go for full fat if possible
• Powdered sugar: melts right into the filling for a smooth texture Sift to avoid lumps
• Vanilla: enhances all the toasty notes Use real extract for better flavor
• Milk or heavy cream: helps thin the topping Pick whatever you have but heavy cream gives extra silkiness
• Extra Biscoff cookies for crushed garnish: offer crunch and visual appeal Choose cookies that are crisp

Step-by-Step Instructions

Make the Crust:

Crush whole Biscoff cookies to a texture like coarse sand using a food processor or by sealing them in a zip-top bag and smashing with a rolling pin. Pour the crumbs into a bowl and stir in melted butter. Combine until every bit is coated and sandy moist.

Press Into Pan:

Spoon the crumbs into a mini muffin pan using about one and a half teaspoons per cup. Press firmly into the base and slightly up the sides using a shot glass or the back of a spoon to compact well for a sturdy crust.

Prepare the Filling:

Place cream cheese in your mixer bowl. Beat at medium speed for two minutes until light and whipped. Add Biscoff cookie butter and beat until the two are fully blended and velvety. Scrape down the sides. Add sour cream sifted powdered sugar and vanilla. Whip again until the mixture is cloudlike and cohesive with no streaks or lumps.

Fill the Cups:

Transfer the cheesecake filling to a piping bag or use a zip-top bag with a snipped corner. Pipe the filling into each muffin cavity nearly to the top. Tap the pan gently to settle the mix then smooth the tops with dampened fingers for a tidy finish. Cover with plastic and transfer to the freezer for at least one hour or until solid.

Make the Topping:

In a small bowl mix Biscoff cookie spread and half the milk or cream. Stir until the mixture is smooth and pourable adding more milk just a couple drops at a time as needed to reach a drizzle consistency.

Assemble and Garnish:

Gently loosen frozen cheesecakes from the muffin pan using a thin butter knife. Immediately dip tops in the Biscoff drizzle. Twist slightly to coat evenly. Place on a plate and top with more crushed Biscoff cookies for texture. Serve cool or let stand a few minutes for a creamier bite.

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I absolutely love the creamy tang of the filling and how it plays off that warm Biscoff spice. One year I made these as gift box treats and my niece’s eyes lit up when she saw the cookie butter twirl on top.

Storage Tips

Keep mini cheesecakes in an airtight container in the refrigerator so they stay fresh and creamy. You can freeze them for up to a month laid flat in a single layer then pop directly from freezer to serving platter. If layering in a container place parchment paper between layers to avoid sticking.

Ingredient Substitutions

You can swap sour cream for full fat Greek yogurt if that is what you have on hand. For a dairy free twist use coconut cream in place of cream cheese and coconut oil to bind the crust. If Biscoff cookies are hard to find try another spiced crunch like gingersnaps.

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Serving Suggestions

These mini cheesecakes make lovely additions to a dessert buffet served on pretty platters. They pair beautifully with hot coffee tea or a sweet dessert wine. Garnish with a sprinkle of cinnamon or roasted nuts for a festive finish at gatherings.

Cultural and Historical Context

Biscoff cookies originally hail from Belgium where they are an essential coffee break treat. The distinct caramel and spice comes from baking with brown sugar and a blend of warm spices. Today Biscoff spread is beloved worldwide as a creamy twist on the original cookie and its rich flavor makes it especially suited to no bake cheesecakes.

Recipe FAQs

→ Can I use a different cookie for the crust?

You can substitute any crisp cookie such as graham crackers or digestive biscuits for the Biscoff cookies, but the signature caramel flavor will change slightly.

→ What’s the best way to crush the cookies?

Pulse the cookies in a food processor until fine, or place them in a zip-top bag and use a rolling pin to crush into coarse crumbs.

→ How do I get smooth and fluffy filling?

Ensure the cream cheese is at room temperature before beating. Mixing thoroughly and aerating helps achieve a smooth, creamy texture.

→ Can I make these cheesecakes ahead of time?

Yes, prepare and chill the cheesecakes in advance. Add the topping and garnish just before serving for best results.

→ Do I need a special pan?

A mini muffin pan works best for uniform portions, but silicone molds also make it easy to release each cheesecake.

→ What’s the ideal topping consistency?

The cookie butter topping should be smooth and slightly runny to coat the cheesecakes evenly. Adjust with a splash of milk if needed.