No Bake Mini Biscoff Cheesecakes – Easy Creamy Lotus Biscoff Dessert
Creamy No Bake Biscoff Cheesecakes made with a crunchy Biscoff cookie crust and smooth cookie butter cheesecake filling. An easy no-bake dessert perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 24 mini cheesecakes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 (8.8 oz) package Biscoff cookies
1/2 cup melted butter
1 cup heavy cream, cold
3 (8 oz) blocks cream cheese, softened
1 cup powdered sugar
1 cup Biscoff cookie butter
1/3 cup sour cream
2 tsp vanilla extract
Pinch of salt
1/2 cup Biscoff cookie butter for topping
Biscoff cookies for garnish
Whipped cream
Instructions
1. Blitz the Biscoff cookies in a food processor until finely ground and mix with melted butter.
2. Press crumbs into mini cheesecake pans or muffin liners and refrigerate.
3. Whip the cold heavy cream until stiff peaks form and place in the fridge.
4. Beat cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla, and salt until smooth.
5. Fold the whipped cream gently into the cheesecake mixture.
6. Pipe or spoon filling onto chilled crusts and smooth the tops.
7. Refrigerate for at least 6 hours or overnight.
8. Melt Biscoff spread and drizzle on top of cheesecakes.
9. Chill again until topping sets, then garnish and serve.
Notes
Store in refrigerator up to 4 days.
Freeze up to 3 months.
Allow cheesecakes to thaw in refrigerator before serving.
Find it online: https://www.claricerecipes.com/no-bake-mini-biscoff-cheesecakes/