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These Mini Biscoff Cheesecakes with Biscoff Whipped Cream topping are a decadent
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Mini Biscoff Cheesecakes

These decadent Mini Biscoff Cheesecakes offer a perfect balance of smooth, creamy cheesecake and the deep, spiced caramel notes of Biscoff cookies. This elegant, no-bake dessert is assembled in individual portions, making it a stress-free and sophisticated showstopper for any gathering. With a buttery cookie crust, a velvety cookie-butter-infused cheesecake filling, and a light-as-air whipped topping, every bite delivers a professional-quality experience without the need for an oven.
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Prep Time 25 minutes
Total Time 4 hours
Servings: 12 servings
Course: Easy No Bake Treats
Cuisine: Modern
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 20 Biscoff cookies, finely crushed
  • 2 tbsp melted unsalted butter
  • 16 oz cream cheese, softened
  • 1 cup creamy Biscoff cookie butter
  • 1.5 cups heavy cream, chilled
  • 1/2 cup powdered sugar, sifted
  • 1 tsp pure vanilla extract

Method
 

  1. Pulse Biscoff cookies in a food processor until fine crumbs form.
  2. Combine crumbs with melted butter if desired and press firmly into the bottom of lined muffin cups.
  3. In a large bowl, beat the softened cream cheese and half of the cookie butter until smooth.
  4. Slowly fold in half of the powdered sugar until fully incorporated.
  5. Pipe or spoon the cheesecake mixture evenly into the muffin liners.
  6. In a separate bowl, whip the heavy cream with the remaining powdered sugar and vanilla extract until stiff peaks form.
  7. Gently fold in the remaining cookie butter until just combined.
  8. Top each cheesecake with the whipped mixture and refrigerate for 4 hours until fully set.

Notes

Ensure the cream cheese is at room temperature before mixing to avoid lumps. For the best presentation, use a piping bag to fill the muffin liners. Keep the cheesecakes refrigerated until just before serving for the best texture.