Mini Biscoff Cheesecakes No Bake (Print Version)
Creamy cookie butter filling with Biscoff crust, topped with a silky drizzle. Bite-sized dessert ready in no time.
# Ingredients:
→ Crust
01 -
15 Biscoff cookies
02 -
3 tablespoons unsalted butter, melted
→ Filling
03 -
8 ounces cream cheese, room temperature
04 -
1/2 cup Biscoff cookie butter
05 -
1/4 cup sour cream
06 -
1/4 cup powdered sugar, sifted
07 -
1 teaspoon vanilla extract
→ Topping
08 -
1/4 cup Biscoff cookie spread
09 -
2-3 tablespoons milk or heavy cream
10 -
Crushed Biscoff cookies, for garnish
# Steps:
01 -
Crush the Biscoff cookies until the consistency of rough sand. Stir in melted butter and mix until well incorporated. Divide the mixture into a mini muffin pan, about 1 1/2 teaspoons each, and press firmly using a shot glass or muddler. Set aside.
02 -
Using a stand mixer with a paddle attachment or a hand mixer and medium bowl, beat the cream cheese until light and fluffy, about 2 minutes. Add the cookie butter and beat until fully incorporated. Mix in the sour cream, sifted powdered sugar, and vanilla until smooth. Transfer the mixture to a piping bag or zip-top bag with one corner snipped off.
03 -
Pipe the filling evenly into the mini muffin pan, filling nearly to the top. Smooth the tops with damp fingers, cover with plastic wrap, and freeze for at least 1 hour.
04 -
Combine the cookie butter and milk or heavy cream, stirring until smooth and slightly runny. Adjust the consistency with additional dairy if needed.
05 -
Remove the cheesecakes from the pan. Dip the tops of the cheesecakes into the prepared topping and sprinkle with crushed Biscoff cookies. Serve immediately.