Mini Biscoff Cheesecake
Mini Biscoff Cheesecake are single-serving size no-bake cheesecake desserts. Each little cheesecake is made with a Biscoff cookie crust and topped with whipped cream and Biscoff spread. They are absolutely perfect for the holidays and other special occasions.
Servings: 12 mini cheesecakes
Calories: 652kcal
Ingredients
Biscoff Crust
- 22 Biscoff cookies
- 1/4 cup unsalted butter (melted)
No-Bake Biscoff Cheesecake
- 12 ounces full fat cream cheese (room temperature)
- 1 cup Biscoff spread
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream:
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 3/4 cup Biscoff spread
- 4 Biscoff cookies (crushed)
- 6 Biscoff cookies (broken in half)
Instructions
- Pulse the 22 Biscoff cookies for the crust in a food processor until they resemble fine crumbs. Add the melted butter and pulse again until combined.22 Biscoff cookies, 1/4 cup unsalted butter
- Divide the Biscoff crumb mixture between the 12 holes in removable bottom pan (or into cupcake liners and muffin pan). Use the back of a spoon to press down into an even layer and set aside in the fridge while you make the filling.
- In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and beat until smooth and creamy. Add the Biscoff spread and vanilla extract and beat until fully combined and uniform in color.12 ounces full fat cream cheese, 1 cup Biscoff spread, 1 teaspoon vanilla extract
- Swap the paddle attachment for the whisk attachment. Add the heavy cream and beat for a couple of minutes until very thick.1 1/2 cups heavy whipping cream:
- Divide the cheesecake filling between the 12 holes of the pan. Smooth the tops with a spoon or offset spatula.
- Cover the pan with plastic wrap and freeze or refrigerate overnight for at least 4 hours, but preferably overnight (see notes).
- Add the heavy cream and powdered sugar to a mixing bowl and whisk with a handheld electric whisk or using a stand mixer until the cream is holding its shape. Take care not to over whisk. Transfer the whipped cream to a piping bag fitted with a star piping tip (we used a Wilton 1M).1 cup heavy whipping cream, 2 tablespoons powdered sugar
- Warm the Biscoff spread for a few seconds in the microwave to loosen it. Remove the cheesecakes from the pan and drizzle 3/4ths of the warmed Biscoff spread over all of the cheesecakes.3/4 cup Biscoff spread
- Pipe a whipped cream swirl on top of each cheesecake then scatter over the Biscoff crumbs and add another drizzle of Biscoff spread.4 Biscoff cookies
- For a final decorating flourish, snap the 6 Biscoff cookies in half and add one half to the top of each mini cheesecake.6 Biscoff cookies
Notes
Tips and Techniques
- We used a 12-hole removable bottomed pan to make these cheesecakes. This pan is not essential but it does enhance the appearance of the cheesecakes ensuring very smooth edges. If you don’t have a loose bottom pan with individual holes you can make this recipe with cupcakes liners placed into a muffin pan instead.
- It’s important that the cream cheese is at room temperature as this allows it to blend seamlessly with the other ingredients and prevents lumps from forming.
- We froze our mini cheesecakes overnight and then put them into the fridge for a couple of hours before turning them out from the pan. This allows for clean edges and ensures the cheesecake has set.
- If you don’t have room in your freezer be mindful that proper refrigeration is crucial. Refrigerate the cheesecake for at least 4-6 hours or overnight to allow it to set completely. This ensures a firm and stable texture.
- If you don’t intend on serving all 12 of these cheesecakes at the same time we recommend leaving them undecorated in the freezer or fridge until you’re ready to serve. The texture of the cheesecakes will soften if they are left at room temperature for too long.
- No Bake Mini Biscoff Cheesecakes should be stored in the refrigerator where they will stay fresh for 2 days.
- They can be frozen, undecorated, for up to one month.
Nutrition
Serving: 1mini cheesecake | Calories: 652kcal | Carbohydrates: 40g | Protein: 7g | Fat: 52g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 197mg | Potassium: 110mg | Fiber: 0.3g | Sugar: 21g | Vitamin A: 1251IU | Vitamin C: 0.3mg | Calcium: 65mg | Iron: 1mg