Mini No Bake Biscoff Cheesecakes
Delicious Mini No Bake Biscoff Cheesecakes that are creamy, rich, and easy to prepare, perfect for any occasion without the need for baking.
Ingredients
Crust
- 8 pieces Biscoff cookies Crushed into fine crumbs
- 2 tablespoons unsalted butter, melted
Cheesecake Filling
- 8 oz cream cheese, softened Ensure it is at room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream Whipped until stiff peaks form
- ½ teaspoon ground cinnamon
- to taste Biscoff spread for topping (optional)
Instructions
Preparation
- Gather all your ingredients, ensuring the cream cheese is at room temperature.
- Crush the Biscoff cookies into fine crumbs using a food processor or a ziplock bag with a rolling pin.
- In a bowl, combine the cookie crumbs with melted butter until well-combined, resembling damp sand.
- Press the mixture firmly into the bottom of mini cheesecake cups or silicone molds to form an even crust.
Cheesecake Filling
- In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In another bowl, whip the heavy cream until stiff peaks form.
- Carefully fold the whipped cream into the cream cheese mixture, then add ground cinnamon.
- Spoon the cheesecake mixture over the crust in each mini cup, smoothing the tops as desired.
Chilling and Serving
- Cover the mini cheesecakes and refrigerate them for a minimum of 3 hours to set completely.
- Once set, remove from the fridge and serve chilled, topped with Biscoff spread if desired.
Notes
Store in an airtight container in the refrigerator, lasting up to a week. For freezing, layer them with parchment paper in an airtight container, lasting up to 2 months.