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Biscoff Cheesecakes Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://deliciousdishspot.com/biscoff-cheesecakes-recipe/