Mini Biscoff Cheesecakes

Mini No Bake Biscoff Cheesecakes Cupcake Savvy

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Mini Biscoff Cheesecakes are creamy, no-bake treats with a buttery cookie base. Each bite has a smooth cheesecake filling and a swirl of Biscoff spread. Topped with whipped cream, a Biscoff cookie, and melted spread, they're irresistible!

Prep Time 20

Cook Time 6

Total Time 6 20

Servings Mini Cheesecakes

Calories 514kcal

Author Fay

EQUIPMENT

INGREDIENTS

Crumb Base:

200 g (8.8 oz) Biscoff cookies
80 g (2.8 oz) butter unsalted and melted or softened

Cheesecake Filling

2 teaspoon (2 teaspoon) gelatine powder
2 tablespoon (2 tablespoon) water hot
500 g (1.1 lb) cream cheese
120 g (¾ cup) powdered sugar
2 teaspoon (2 teaspoon) vanilla
½ cup (½ cup) Biscoff spread or cookie butter
400 ml (13.5 floz) heavy cream
¼ cup (¼ cup) Biscoff spread extra for smearing on side of moulds

Topping

250 ml (8.5 floz) heavy cream
1 teaspoon (1 teaspoon) vanilla
1 tablespoon (1 tablespoon) powdered sugar

Garnish

1 tablespoon (1 tablespoon) Biscoff cookie crumbs previously reserved
16 (16) Biscoff cookies
⅓ cup (⅓ cup) Biscoff spread warmed in microwave for 20 seconds

INSTRUCTIONS

Crumb Base

Blend Biscoff cookies into a fine crumb using a food processor or stick blender.
Mix crumbs with melted butter. Reserve 1 tablespoon for garnish.
Divide the crumb mixture evenly between 16 molds or lined cupcake trays. Press firmly. Refrigerate.

Cheesecake Filling

Dissolve gelatine in boiling water and stir until smooth. Keep warm over a hot water bath.
Beat cream cheese and powdered sugar until smooth.
Add vanilla and Biscoff spread. Mix for 1 minute, scraping the bowl as needed.
Add heavy cream and while mixing, incorporate the warm gelatine. Mix until thickened.
Pipe or spoon cheesecake filling halfway into molds.
Smear a small amount of Biscoff spread inside each mold cavity.
Fill molds to the top with remaining cheesecake filling and level with a spatula.
Freeze overnight.

Topping and Garnish

Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
Add whipped cream topping to a piping bag fitted with a 1M piping tip.
Pipe a swirl on each cheesecake.
Press a Biscoff cookie into the cream, sprinkle with reserved crumbs, and drizzle with melted Biscoff spread. (Spread can be warmed in the microwave for 20 seconds).
Refrigerate cheesecakes for 2 hours before serving to defrost.

NOTES

Use silicone cupcake molds for easy removal of frozen cheesecakes.
For a smooth filling, scrape down the bowl during mixing.
Keep gelatine warm to prevent premature setting.
Store cheesecakes in an airtight container in the freezer for up to a month before decorating.
Allow cheesecakes to thaw in the refrigerator for 2 hours before serving for the best texture.

NUTRITION