Biscoff Cheesecakes Recipe

Introduction

Biscoff Cheesecakes are a luscious treat combining the rich flavors of creamy cheesecake and spiced Biscoff cookies. These mini cheesecakes are perfect for satisfying a sweet craving and impressing guests with a unique twist on a classic dessert.

Ingredients

• 1 (8.8 oz, 250g) package Biscoff cookies
• 1/2 cup melted unsalted butter
• 1 cup cold heavy cream
• 3 (8 oz) blocks full-fat cream cheese, softened to room temperature
• 1 cup powdered sugar
• 1 cup creamy Biscoff cookie butter
• 1/3 cup sour cream, room temperature
• 2 tsp pure vanilla extract
• Pinch of salt
• 1/2 cup creamy Biscoff cookie butter (for topping)
• Additional Biscoff cookies for garnish (whole or crushed)
• Whipped cream (optional, for garnish)

Instructions

1. Step 1: Blitz the Biscoff cookies in a food processor until finely ground. Gradually stream in the melted butter until the mixture is sandy but holds together when pressed.
2. Step 2: Spray two mini cheesecake pans with non-stick spray (or use two 12-count muffin pans lined with cupcake liners). Press about 1 tablespoon of the crumb mixture into each mold. Freeze or refrigerate while preparing the filling.
3. Step 3: Whip the cold heavy cream in a chilled mixing bowl with a hand mixer or stand mixer fitted with a whisk attachment until stiff peaks form, about 2 minutes. Avoid over-beating, then place in the fridge.
4. Step 4: In a separate bowl, beat the cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and salt until smooth and fully combined.
5. Step 5: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no white streaks remain.
6. Step 6: Spoon the filling into a piping bag fitted with a round 1A tip and pipe evenly onto the chilled crusts. Smooth the tops for a neat finish.
7. Step 7: Refrigerate the cheesecakes for at least 6 hours or overnight. Loosely cover if desired.
8. Step 8: Melt the remaining 1/2 cup of Biscoff cookie butter in the microwave for 20-30 seconds until smooth. Spread it over the tops of the cheesecakes, allowing it to drip slightly down the sides. Return to the fridge for 15-20 minutes to set.
9. Step 9: Garnish with additional Biscoff cookies, crushed crumbs, and whipped cream if desired. Serve and enjoy!

Tips & Variations

• Use full-fat cream cheese for the creamiest texture and best flavor balance.
• Chilling the mixing bowl for whipping cream helps achieve stiffer peaks faster.
• Try adding a sprinkle of sea salt on top to contrast the sweetness.
• For a fun variation, swirl some melted chocolate into the filling before chilling.

Storage

Store baked cheesecakes covered in the refrigerator for up to 3 days. Keep them chilled until ready to serve. Reheat is not recommended as it can affect the texture. For longer storage, freeze un-topped cheesecakes for up to 1 month, then thaw overnight in the fridge before topping and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes without a food processor?

Yes, you can place the Biscoff cookies in a sealed plastic bag and crush them with a rolling pin until finely ground, though a food processor yields the best texture.

Is it necessary to soften the cream cheese before mixing?

Yes, softening the cream cheese to room temperature ensures a smooth, lump-free batter and easier mixing with other ingredients.

Biscoff Cheesecakes Recipe

Print Recipe

★★★★★

4.6 from 189 reviews

These Biscoff Cheesecakes are a decadent no-bake dessert featuring a crunchy Biscoff cookie crust, a creamy Biscoff-flavored cheesecake filling, and a luscious Biscoff spread topping. Perfectly smooth and velvety, these mini cheesecakes are easy to prepare and ideal for any sweet tooth craving the unique caramelized flavor of Biscoff.

• Author: Nethan
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 20 minutes
• Yield: 24 mini cheesecakes (using two 12-count muffin pans) 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 (8.8 oz, 250g) package Biscoff cookies
• 1/2 cup unsalted butter, melted

Filling

• 1 cup heavy cream, cold
• 3 (8 oz) blocks full-fat cream cheese, softened to room temperature
• 1 cup powdered sugar
• 1 cup creamy Biscoff cookie butter
• 1/3 cup sour cream, room temperature
• 2 tsp pure vanilla extract
• Pinch of salt

Topping and Garnish

• 1/2 cup creamy Biscoff cookie butter
• Additional Biscoff cookies, whole or crushed, for garnish
• Whipped cream

Instructions

1. Prepare the crust: Blitz the Biscoff cookies in a food processor until finely ground. Gradually stream in the melted butter until the mixture is sandy but can be pressed together. Press about 1 tablespoon of the crumb mixture into each cavity of two mini cheesecake pans (or into cupcake liners in two 12-count muffin pans). Freeze or refrigerate the crusts while preparing the filling.
2. Whip the cream: In a chilled medium-sized mixing bowl or stand mixer with a whisk attachment, beat the cold heavy cream until stiff peaks form, about 2 minutes. Be careful not to overbeat. Chill the whipped cream in the fridge while making the cheesecake filling.
3. Make the cheesecake filling: In a medium-large mixing bowl, beat the softened cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and pinch of salt until smooth and fully combined.
4. Fold in whipped cream: Gently fold the whipped cream into the cheesecake mixture using a rubber spatula until no white streaks remain, ensuring a smooth, airy filling.
5. Pipe the filling onto crusts: Spoon the cheesecake filling into a piping bag fitted with a round 1A tip. Pipe an even layer of filling over each chilled crust, then smooth the tops.
6. Chill the cheesecakes: Refrigerate the cheesecakes for 6 hours or overnight, loosely covered, to set the filling properly.
7. Add Biscoff topping: Melt the remaining 1/2 cup of Biscoff cookie butter in the microwave for 20-30 seconds until smooth and melty. Spread this over the tops of the cheesecakes, allowing it to drip slightly down the sides. Return the cheesecakes to the fridge for about 15-20 minutes until set.
8. Garnish and serve: Decorate with additional Biscoff cookies (whole or crushed) and whipped cream as desired. Serve chilled and enjoy the rich, creamy Biscoff flavor.

Notes

• Ensure the cream cheese is fully softened to room temperature for a smooth filling without lumps.
• Use cold heavy cream and a chilled bowl to achieve stiff peaks easily for the whipped cream.
• Be gentle when folding in the whipped cream to maintain a light, airy texture in the filling.
• The cheesecakes require refrigeration to set properly; do not skip the chilling times.
• These cheesecakes can be made a day ahead and stored covered in the refrigerator.
• If you don’t have a piping bag, spoon the filling carefully onto the crust and smooth with an offset spatula.

Keywords: Biscoff cheesecake, no-bake cheesecake, mini cheesecakes, Biscoff cookie butter dessert, easy cheesecake recipe