No-Bake Mini Biscoff Cheesecakes
These no-bake mini biscoff cheesecakes are a simple yet luxurious dessert! A biscoff cookie crust with a rich cookie butter cheesecake layer topped with cookie butter whipped cream! Less than 30 minutes to prep and made to be a handheld treat, these are perfect for any party or special gathering! They are sure to steal the show!
Servings: 24
Equipment
- food processor
- electric mixer
Ingredients
Crust:
- 8.8 oz Biscoff cookies (approx. 32 cookies) or any speculoo cookie
- 7 Tbsp unsalted butter melted
- Pinch sea salt
- ¼ tsp cinnamon
Cheesecake filling:
- 2 8-oz. blocks cream cheese softened
- ½ cup sugar
- 1½ tsp vanilla extract
- ¼ tsp cinnamon
- ⅔ cup Biscoff cookie butter softened (microwave for about 10-15 seconds)
- ½ cup sour cream room temperature
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
Cookie butter whipped cream:
- 1 ¼ cup heavy whipping cream
- ¼ cup powdered sugar
- ½ tsp vanilla
- 1 ½ - 2 Tbsp cookie butter softened
- optional: extra melted cookie butter for topping
Instructions
- Make the Crust: Add the cookies, cinnamon and sea salt to food processor. Process until a fine crumb. Add the butter and pulse until butter is incorporated and nice and crumbly.
- Add approx. 1 ½ Tbsp crust mixture to each muffin tin cavity (lined with cupcake liner) and press well. I used the bottom of a cup to help make this process super simple. Freeze the crusts while prepping the cheesecake filling.
- Cheesecake Filling: Add cream cheese and sugar to large bowl. Beat with electric mixer until smooth and creamy. Add in the sour cream, vanilla, cinnamon and softened cookie butter. Beat until incorporated.
- In a separate bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Fold the whipped cream into the cookie butter cream cheese mixture, until smooth and no white streaks are seen.
- Spoon mixture into the muffin tins over the crust in each cup. You can pipe this for extra smooth/even cheesecake tops. I used a cookie scoop (1 ½ Tbsp size.) I got about 1 ½ scoops per cup. Chill the cheesecakes for 6-8 hours or even overnight for best results.
- Cookie Butter Whipped Cream:Just before serving, add the heavy cream, powdered sugar and vanilla to a bowl and beat until it starts to slightly thicken. Add the softened cookie butter (but NOT HOT, I microwave for about 10-15 seconds to loosen it up) into the whipped cream and continue to beat until stiff peaks form.
- To Serve: You can spoon slightly melted cookie butter over top of each of the cheesecake, and then pipe the whipped cream, or just pipe the whipped cream on top. Sprinkle with extra Lotus biscoff cookie crumbs. I like to add the cookie butter on top of most but leave some without it for those who may not want that much cookie butter. Enjoy!
- Refrigerate any leftover cheesecakes.
Notes
Storage: Store these mini cheesecakes in an airtight container for about 3-4 days. You can freeze the cheesecakes up to 3 months. If freezing with the whipped cream topping, flash freeze them in a single layer first for an hour or so and then transfer to a container adding parchment between layers.
If you don't have 2 muffin tins, you can place 12 cupcake liners in a shallow pan for the rest of the cheesecakes. It's a bit trickier, and the cheesecakes may not have as uniform shape, but it can work in a pinch!
Use room temperature ingredients for the creamiest cheesecake layer. The cream cheese and sour cream should not be added fresh from the fridge or they can cause the cheesecake to be a bit lumpy versus nice and smooth.
Nutrition
Calories: 288kcal | Carbohydrates: 18g | Protein: 3g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 101mg | Potassium: 62mg | Fiber: 0.1g | Sugar: 13g | Vitamin A: 722IU | Vitamin C: 0.2mg | Calcium: 41mg | Iron: 0.3mg