NO BAKE BISCOFF MINI-CHEESECAKES RECIPE
#BiscoffCheesecakes #BiscoffMiniCheesecakes #MiniCheesecakes #Cheesecakes #NorthCarolina
Yield: 10 mini-cheesecakes
No Bake Biscoff Mini-Cheesecakes Recipe
Ingredients:
For The Base:
150 grams (20 pcs0 Biscoff biscuits, crushed/crumbs
1/4 cup unsalted butter, melted
For The Cheesecake Filling:
8 ounce (227 g) full-fat brick cream cheese, softened to room temperature
2 tablespoons Biscoff Creamy Cookie Butter/Spread
1 tablespoon powdered sugar
200 ml heavy whipped cream
1/2 teaspoon vanilla extract
For The Decoration/topping:
1 tablespoon reserved Biscoff fine crumbs
5 Biscoff biscuits, halved
25 grams slightly warmed Biscoff creamy cookie butter/spread
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Note: 1. Ingredients should be at room
temperature.
2. When mixing the filling, it should be
the lowest speed of your handheld
mixer.
3. DO NOT OVERMIX!
4. Cover and store leftover cheesecakes
In the refrigerator for up to 5 days.
6. If you don’t have food processor, place
the Biscoff biscuits into a zip-top bag and
crush the crackers with a food mallet or
rolling pin as well.
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Directions:
1. Line a standard 12-count muffin pan with 10 cupcake liners.
2. FOR THE BASE/CRUST: Using a food processor, pulse the Biscoff biscuits into fine crumbs. Pour the crumbs into a medium bowl and add melted butter. Mix until well combined. Divide the crumbs mixture evenly into each liner. Firmly press the crumb mixture using a spoon to from an even crust. Set aside.
3. FOR THE CHEESECAKE FILLING: Using a handheld electric mixer, beat the cream cheese on low speed until smooth and creamy. Add in powdered sugar, vanilla extract and Biscoff creamy cookie butter/spread and continue to beat until the mixture is smooth and creamy. DO NOT OVER-MIX!
4. In a separate bowl, lightly whip the heavy cream to soft peaks. Fold the cream into Biscoff cheesecake mixture until well incorporated. Using a spoon or ice cream scoop, divide cheesecake mixture evenly among all liners. Use a spoon to smooth the top surface flat.
5. Place the muffin tin in the fridge for at least 4-6 hours or preferably overnight. Loosely cover cheesecakes with foil.
7. Once chilled, remove cheescakes from the fridge and drizzle each cheesecakes with slightly warmed Biscoff spread and sprinkle with reserved crumbs and top with a halved biscuit or serve as it is. Enjoy!🍰
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Have a wonderful weekend!❤️
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No Bake Biscoff Mini-Cheesecakes are a delightful treat everyone can enjoy. The versatility of Biscoff biscuits makes them a favorite for creating quick and easy desserts. These mini cheesecakes are perfect for parties, gatherings, or a personal dessert indulgence. Instead of traditional baking, this recipe simplifies the cheesecakes by allowing them to set in the fridge rather than the oven. To create these mini desserts, start by making a quick crust from crushed Biscoff biscuits combined with melted butter. This provides a sweet and crunchy base that complements the creamy cheesecake filling beautifully. The filling is made from cream cheese, Biscoff cookie butter, powdered sugar, and heavy cream, which gives it a rich and creamy texture. Folding whipped cream into the mixture lightens it up, ensuring a smooth and airy cheesecake. What sets these cheesecakes apart is the unique flavor of Biscoff, which adds a lovely spiced caramel taste that enhances the overall sweetness of the dessert. You can also customize them by adding toppings such as extra Biscoff crumbs, halved biscuits, or a drizzle of Biscoff spread for an extra treat. These no bake mini cheesecakes are not only simple to prepare but also ensure that you can make them in advance, allowing for hassle-free entertaining. With their beautiful presentation and mouthwatering taste, they are sure to impress your guests and will quickly become a go-to recipe for your dessert repertoire. Enjoy your delightful creation and share it with friends and family!
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