Description

Mini Biscoff Cheesecakes are delightful no-bake treats featuring a crunchy Biscoff cookie crumb crust, a smooth and creamy Biscoff-flavored cheesecake filling, topped with whipped cream, melted Biscoff spread, and a crunchy Biscoff cookie half. These individual cheesecakes require chilling to set and make for an indulgent dessert perfect for Biscoff lovers.

Ingredients

Scale

Crust

2 cups Biscoff cookie crumbs
2 tbsp granulated sugar
6 tbsp salted butter, melted

Cheesecake Filling

16 oz cream cheese, room temperature
1 ¾ cup powdered sugar
1 cup Biscoff spread (cookie butter)
2 tsp vanilla extract
1 cup heavy cream

Whipped Cream Topping

¾ cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract

Assembly

¾ cup Biscoff spread (cookie butter), slightly melted
2 tbsp Biscoff cookie crumbs
12 Biscoff cookies, halved

Instructions

Prepare the crust: In a mixing bowl, combine the Biscoff cookie crumbs, granulated sugar, and melted salted butter. Use a small cookie scoop (about 1 tablespoon) to portion the crumb mixture into a mini cheesecake pan. Firmly press the crumbs into the bottom to create an even crust layer. Set aside.
Make the cheesecake filling: In a large bowl, use an electric hand mixer to beat the cream cheese, powdered sugar, Biscoff spread, and vanilla extract together until smooth and creamy. Slowly pour in 1 cup of heavy cream and whip on medium-high speed until the mixture thickens and becomes light and fluffy.
Fill and chill: Transfer the cheesecake mixture to a piping bag and pipe it onto the prepared crusts, slightly above the rim of each mini pan to create a generous topping. Place the cheesecakes in the refrigerator to chill and set for at least 12 hours or overnight. Once set, carefully remove the cheesecakes from the pan.
Prepare the whipped cream: In a clean bowl, whip ¾ cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract on medium speed until medium-stiff peaks form. Fill a piping bag fitted with a Wilton 1M tip with the whipped cream.
Assemble and garnish: Warm the remaining ¾ cup Biscoff spread in the microwave for about 30 seconds until slightly melted and easier to pipe or spoon. Pipe or spoon the melted Biscoff spread onto the top of each cheesecake. Pipe a small swirl of whipped cream on top of the spread, sprinkle with 2 tablespoons Biscoff cookie crumbs, and top each cheesecake with half of a Biscoff cookie to finish.

Notes

Ensure cream cheese is softened to room temperature before mixing to achieve a smooth filling.
Chilling overnight is essential for the cheesecakes to set properly.
You can substitute salted butter with unsalted butter and add a pinch of salt if preferred.
For easier removal from the mini cheesecake pan, you can lightly grease the pan or use a silicone pan.
Store leftovers in the refrigerator and consume within 3-4 days for best freshness.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: Mini Biscoff Cheesecakes, no-bake cheesecake, Biscoff cookie dessert, individual cheesecake recipe, creamy Biscoff cheesecake