No-Bake Mini Biscoff Cheesecakes
No-Bake Mini Biscoff Cheesecakes
If you’re a fan of Biscoff cookies and cookie butter, you’ll love these No-Bake Mini Biscoff Cheesecakes!
With a buttery graham and cookie crust, a creamy cookie butter cheesecake filling, and a rich melted cookie butter topping, these indulgent treats are packed with irresistible flavor.
Plus, they’re simple to make using a stainless steel pastry mold, perfect for creating elegant, bakery-style mini cheesecakes!
Want to see this recipe in action? Watch my quick tutorial Reel!
Why You’ll Love This Recipe:
✔ No baking required – A quick and easy dessert.
✔ Rich, creamy, and full of cookie butter flavor.
✔ Perfect for entertaining or a sweet indulgence.
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs
- ½ cup Biscoff cookie crumbs
- 3 tablespoons granulated sugar
- 5 tablespoons melted butter
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup cookie butter (Biscoff spread)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (whipped to stiff peaks)
- ½ cup crushed Biscoff cookies
For the Topping:
- ½ cup melted cookie butter
- 8 Biscoff cookies (for garnish)
- Whipped cream
- Extra crushed Biscoff cookies for sprinkling
Instructions:
1. Prepare the Crust:
- In a bowl, combine graham cracker crumbs, Biscoff cookie crumbs, sugar, and melted butter.
- Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of 8 stainless steel pastry molds (or use a lined muffin tin).
- Place in the freezer while preparing the filling.
2. Make the Cookie Butter Cheesecake Filling:
- In a mixing bowl, beat cream cheese, cookie butter, powdered sugar, and vanilla extract until smooth and creamy.
- Fold in the whipped heavy cream until fully incorporated.
- Gently fold in crushed Biscoff cookies for extra texture and flavor.
3. Assemble the Cheesecakes:
- Pipe or spoon the cheesecake filling evenly into the molds over the crust.
- Smooth out the tops and place in the freezer for at least 2 hours to set.
4. Add the Toppings:
- Once the cheesecakes are firm, remove them from the freezer and carefully unmold.
- Drizzle melted cookie butter over each cheesecake.
- Top with whipped cream, a sprinkle of crushed Biscoff cookies, and a whole Biscoff cookie for garnish.
5. Serve & Enjoy!
- Serve chilled and enjoy the creamy, cookie-filled goodness!
Tips for Success:
✔ For an extra crunch, toast the crust in the oven at 350°F for 5 minutes before assembling.
✔ Let the cheesecakes sit at room temperature for a few minutes before serving for the best texture.
✔ If you don’t have stainless steel molds, use a lined muffin tin or small ramekins.
Final Thoughts
These No-Bake Mini Biscoff Cheesecakes are an absolute dream for cookie butter lovers! With a creamy, spiced filling and a crunchy, buttery crust, they’re the perfect indulgent treat.
Try them for your next dessert and let us know how they turn out! Did you make this recipe? Leave a comment below!
