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no-bake biscoff cheesecake

No-Bake Biscoff Cheesecake Cups

Prajakta
Are you a Biscoff lover? This rich, smooth, and creamy no-bake Biscoff cheesecake topped with a dollop of creamy cookie butter is just something you need to indulge in.
5 from 8 votes
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Prep Time 15 minutes
Total Time 15 minutes
Course Dessert, sweets
Cuisine American, british
Servings 10 servings

Equipment

  • 3 Mixing bowls
  • 1 Small bowl
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Hand mixer or stand mixer
  • 10 3 to 5 oz Dessert cups
  • 1 Piping Bag Optional

Ingredients
  

  • 1 cup Cream cheese Room temperature
  • 1.5 cups Heavy cream Always chilled
  • ½ cup Biscoff cookie butter Slightly melted
  • 30 pieces Biscoff cookies
  • 8 tablespoon Confectioner sugar
  • 2 tablespoon Unsalted butter Melted
  • ½ cup Biscoff cookie butter melted for topping

Instructions
 

How to make base for cheesecake

  • Take about 20 biscoff cookies and pulse them in a blender to crush the cookies for the base of the cheesecake. Pour the crushed cookies into a bowl.
  • Melt 2 tablespoons of unsalted butter in the microwave and pour it over the crushed biscuits.
  • Mix it all together so that the powdered cookies are coated with melted butter.
  • Using a tablespoon scoop the mixture and fill the dessert cups with 2 tablespoons of it in each of them.
    Press the crushed cookie` mixture down using any flat object to make a nice flat crust at the bottom.
  • Place the cups in the refrigerator to chill till the time we prepare the cheesecake filling.

Make the filling for cheesecake

  • In a small bowl melt ½ cup of biscoff cookie butter for about 30 seconds and set it aside to cool down for later.
  • In a mixing bowl add 1 cup room temperature cream cheese and 8 tablespoons or ½ cup of confectioners sugar and mix it together using a whisk.
  • To this mixture add ½ cup of melted biscoff cookie butter and whisk it all together. Set it aside for later.
  • In a chilled bowl add 1.5 cups of heavy whipping cream and whip it to stiff peaks using a hand mixer or stand mixer.
  • To the whipped cream add the cream cheese mixture we set aside earlier and gently whisk it together to blend everything together.
  • Do not over-mix the cheesecake batter or it will become runny.
  • Using a piping bag or spoon fill the no-bake biscoff cheesecake batter into the dessert cups filled with the biscoff crust.
  • Top the cheesecake with a tablespoon of melted biscoff butter and some crushed biscoff cookies and place it in the refrigerator to chill for 2 to 3 hours or preferably overnight.
  • Sever the no-bake biscoff cheesecake chilled with a piece of biscoff cookie placed on top for crunch and flavor. Enjoy the rich, creamy, and deliciously luxurious biscoff cheesecake with your friends and family.

Notes

  • Do not every over-mix a cheesecake batter.
  • Always use confectioners sugar for this no-bake biscoff cheesecake as it has cornstarch that thickens and sets the cheesecake to the right texture.
  • Always use chilled whipping cream.
  • Do not pour hot melted biscoff butter into the batter or over the cheesecake. Let it cool down for a few minutes before use.
  • I used a teaspoon of melted chocolate in the crust just for flavor. You can try that too for richness in flavor.
Keyword anniversary cake, cookie butter, cream cheese, dessert cups, dessert jars, no bake, quick dessert, set dessert, single serving dessert
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