No-Bake Mini Biscoff Cheesecakes
Delight in these No-Bake Mini Biscoff Cheesecakes, featuring a buttery Biscoff crust and creamy cheesecake filling, perfect for any occasion without the need for an oven.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 260 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 24 Lotus Biscoff cookies (plus extra for topping)
- 4 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup melted Biscoff cookie butter
Instructions
- Prepare the Crust: Crush the Biscoff cookies and mix with melted butter to form the crust. Press the mixture into the bottom of mini cheesecake pans, ensuring an even layer.
- Combine Cream Cheese Mixture: In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. You want it creamy and fluffy.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form, which will give your cheesecake a light, airy texture.
- Fold and Fill: Gently fold the whipped cream into the cream cheese mixture until fully combined. Spoon the cream cheese filling onto the crusts and smooth the tops with a spatula.
- Add the Finishing Touches: Drizzle melted Biscoff cookie butter on top and place a whole Biscoff cookie for garnish, adding an eye-catching element to your beautiful dessert.
- Chill and Set: Refrigerate for at least 4 hours before serving. This helps the flavours meld beautifully and gives the cheesecake its proper texture.
Notes
Make sure your cream cheese is room temperature for easy mixing. Don’t skip the chilling time—it’s crucial for achieving the right texture.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 10g
- Sodium: 115mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg