No Bake Mini Biscoff Cheesecakes
Velvety cookie butter cheesecake nestled on a buttery spiced biscuit crust.
Ingredients
- For the Biscoff Crust
- 1 package 8.8 oz / 250g Biscoff Cookies
- 1/2 cup Unsalted Butter melted
- For the Cheesecake Filling
- 3 blocks 8 oz each Cream Cheese, softened
- 1 cup Powdered Sugar
- 1 cup Biscoff Cookie Butter creamy
- 1 cup Heavy Cream very cold
- 1/3 cup Sour Cream room temperature
- 2 teaspoons Vanilla Extract
- A small pinch of Salt
- For the Topping
- 1/2 cup Biscoff Cookie Butter for drizzling
- Extra Biscoff Cookies for garnish
Instructions
- Line two standard muffin pans with paper liners and set aside.
- Pulse the cookies in a food processor until fine, then mix with melted butter until the texture resembles wet sand.
- Press the crumbs firmly into the bottom of the liners and freeze while preparing the filling.
- Beat the cold heavy cream in a medium bowl until stiff peaks form, then set aside in the refrigerator.
- In a large bowl, cream together the softened cream cheese and powdered sugar until completely smooth.
- Mix in the cookie butter, sour cream, vanilla, and salt until light and fluffy.
- Gently fold the chilled whipped cream into the cream cheese mixture using a spatula until no streaks remain.
- Spoon the filling over the chilled crusts and smooth the tops.
- Cover and refrigerate for at least six hours or overnight for the best texture.
- Melt the additional cookie butter in the microwave and drizzle over the chilled cheesecakes.
- Garnish with extra cookies or crumbs before removing from the liners to serve.
Notes
• Always use full-fat cream cheese and sour cream for a firm set.
• Ensure the heavy cream is very cold to achieve the necessary stiff peaks.
• If the cheesecakes are difficult to remove from the paper, place them in the freezer for fifteen minutes.
• Store in an airtight container in the refrigerator for up to five days.
• Ensure the heavy cream is very cold to achieve the necessary stiff peaks.
• If the cheesecakes are difficult to remove from the paper, place them in the freezer for fifteen minutes.
• Store in an airtight container in the refrigerator for up to five days.