Biscoff Cheesecakes Recipe

Of course! Here is a detailed and delicious recipe for No-Bake Biscoff Cheesecakes, perfect for a website.

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No-Bake Mini Biscoff Cheesecakes: A Slice of Heaven

Welcome to your new obsession. These No-Bake Mini Biscoff Cheesecakes are a sublime dessert that captures the warm, spiced, and caramelized flavor of Biscoff cookies in a creamy, dreamy, no-fuss form. With a crunchy Biscoff crust, a velvety-smooth Biscoff cheesecake filling, and a glossy cookie butter topping, each bite is a perfect harmony of texture and taste.

The best part? There’s no oven required, making them the ultimate dessert for warm weather, busy schedules, or anytime you need an impressive yet surprisingly simple treat. They are individually portioned for a beautiful presentation, ensuring every guest gets their own perfect little jar of joy.

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YIELD

8-10 Mini Cheesecakes (in 8 oz jars or glasses)

PREP TIME

30 Minutes

CHILL TIME

4 Hours (or Overnight)

TOTAL TIME

4 Hours 30 Minutes (mostly inactive chilling)

RECIPE INTENSITY: EASY

This is a beginner-friendly recipe. The most complex task is whipping cream, and there is no baking involved. It’s all about mixing and assembling.

ESTIMATED COST: $$ (MODERATE)

The cost is moderate, primarily driven by the cream cheese and the specific Biscoff products (cookies and spread). Using store-brand brick cream cheese can help reduce the cost slightly.

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INGREDIENTS

For the Biscoff Crust:

• 28-30 Biscoff Cookies (about 2 cups of crumbs)

• 5 tablespoons unsalted butter, melted

• 1 tablespoon granulated sugar (optional, as the cookies are already sweet)

For the No-Bake Cheesecake Filling:

• 16 ounces (450g) full-fat brick cream cheese, softened to room temperature

• 1 cup (about 250g) smooth Biscoff Cookie Butter

• ½ cup powdered sugar, sifted

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

• 1 ¼ cups cold heavy whipping cream

For the Topping & Garnish:

• ½ cup smooth Biscoff Cookie Butter, gently warmed

• ¼ cup cold heavy whipping cream, whipped to soft peaks (optional)

• 8-10 whole Biscoff Cookies

• Crushed Biscoff cookie crumbs

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EQUIPMENT

• 8-10 individual 8 oz jars, glasses, or ramekins

• Food processor or a zip-top bag and rolling pin

• Electric hand mixer or stand mixer

• Large mixing bowls

• Spatula

• Piping bag (optional, for a neater presentation)

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INSTRUCTIONS

Step 1: Create the Biscoff Crust

1. Place the Biscoff cookies in a food processor and pulse until you have fine, even crumbs. If you don’t have a processor, place the cookies in a sturdy zip-top bag and crush them with a rolling pin until finely ground.

2. In a medium bowl, combine the Biscoff cookie crumbs with the melted butter (and optional sugar, if using). Mix until the crumbs are fully moistened and the mixture resembles wet sand.

3. Divide the crust mixture evenly among your jars or glasses (about 2-3 tablespoons per jar). Press the crumbs down firmly and evenly using the bottom of a glass or a small tamper. This compact layer is the foundation of your cheesecake.

4. Place the jars in the refrigerator to set while you prepare the filling.

Step 2: Whip the Cream Base

1. In a clean, chilled mixing bowl, pour in the 1 ¼ cups of cold heavy whipping cream. Using an electric mixer with the whisk attachment, beat on medium-high speed until stiff peaks form. This means the cream will hold its shape when you lift the whisk. Be careful not to over-whip it into butter. Set aside.

Step 3: Make the Cheesecake Filling

1. In a separate large bowl, beat the softened cream cheese on medium speed until it is completely smooth and lump-free. This is a crucial step for a silky texture; scrape down the sides of the bowl as needed.

2. Add the 1 cup of Biscoff cookie butter, sifted powdered sugar, vanilla extract, and salt to the cream cheese. Beat on medium speed until all ingredients are perfectly combined and the mixture is uniform.

3. Using a spatula, gently fold the whipped cream into the Biscoff-cheese mixture in two or three additions. Be patient and fold gently until no white streaks remain. This technique is key to maintaining the airy, light texture of the filling.

Step 4: Assemble the Cheesecakes

1. Remove the jars from the refrigerator. Spoon or pipe the cheesecake filling over the set crust, dividing it evenly among the jars. Smooth the tops with a spoon or the back of a knife.

2. Gently warm the ½ cup of Biscoff cookie butter in the microwave in 15-second intervals, stirring each time, until it is pourable but not hot.

3. Drizzle or spoon a layer of the warmed cookie butter over the top of each cheesecake filling.

Step 5: The Final Chill

1. Carefully cover the jars with lids or plastic wrap and place them in the refrigerator to set for at least 4 hours, but ideally overnight. This extended chilling time is non-negotiable as it allows the filling to firm up perfectly, transforming from a mousse-like consistency into a rich and sliceable cheesecake.

Step 6: Serve and Enjoy!

1. Just before serving, add your garnishes. Top each cheesecake with a dollop of freshly whipped cream, a whole Biscoff cookie, and a sprinkle of crushed cookie crumbs. Serve immediately and watch them disappear!

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RECIPE NOTES & VARIATIONS

• The Importance of Full-Fat: For the best texture and stability, do not use reduced-fat or whipped cream cheese. Full-fat brick-style is essential. Similarly, the high fat content in cold heavy cream is what allows it to whip up and hold the filling together.

• Cookie Butter Consistency: If your cookie butter is very thick, you can gently warm the entire jar in a bowl of warm water to make it easier to mix.

• Make it a Full-Size Cheesecake: This recipe can be made in a standard 9-inch springform pan. Simply press all the crust mixture into the bottom of the pan and proceed with the recipe. The chilling time remains the same.

• Flavor Twists:

  • Chocolate Biscoff: Add 2 tablespoons of sifted cocoa powder to the crust and fold ½ cup of mini chocolate chips into the filling.

  • Salted Caramel: Drizzle a layer of store-bought or homemade salted caramel sauce under or over the Biscoff topping.

  • Coffee: Dissolve 1-2 teaspoons of instant espresso powder into the vanilla extract before adding it to the filling.

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STORAGE & LEFTOVERS

• Refrigeration: These cheesecakes must be stored in the refrigerator, covered. They will keep perfectly for up to 5 days.

• Freezing: For longer storage, you can freeze them for up to 2 months. Freeze them without the final fresh whipped cream garnish. Thaw in the refrigerator overnight before serving and adding garnishes.

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NUTRITION INFORMATION (ESTIMATED)

Please note: The following is an approximate calculation per cheesecake (based on 10 servings), including the crust, filling, and Biscoff topping.

• Calories: ~715 kcal

• Total Carbohydrates: 55g

• Dietary Fiber: 1g

• Sugars: 35g

• Protein: 8g

• Total Fat: 52g

  • Saturated Fat: 25g

  • Cholesterol: 115mg

• Sodium: 380mg

A Note on Nutrition: This is an indulgent dessert, as are most cheesecakes. It is high in calories, saturated fat, and sugar. The primary sources are the cream cheese, heavy cream, and Biscoff spread. For a slightly lighter version, you can reduce the amount of Biscoff spread in the topping or omit the optional whipped cream garnish. Enjoy this treat in moderation as part of a balanced diet.