No Bake Mini Biscoff Cheesecakes

When it comes to desserts, no-bake treats have captured the hearts of many with their effortless charm and delectable taste. The appeal of no-bake desserts lies in their simplicity: they require minimal effort, no oven time, and often less cleanup. Perfect for both novice bakers and experienced home cooks alike, these delightful confections allow you to indulge in sweet creations without the heat of the kitchen. Among the myriad of no-bake options, the Mini Biscoff Cheesecakes stand out as a true showstopper.

Indulge in the creamy delight of No-Bake Mini Biscoff Cheesecakes! These irresistible treats combine the rich flavor of Biscoff cookies with a smooth cheesecake filling, all with no baking required. Perfect for any occasion, they are simple to make and sure to wow your guests. Discover the joy of effortless desserts and bring a taste of indulgence to your table. Try this easy recipe to create your own mini cheesecakes today! #NoBake #Biscoff #Dessert #Cheesecake #EasyRecipes #SweetTreats

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Ingredients

For the crust:

1 ½ cups Biscoff cookies, crushed

6 tablespoons unsalted butter, melted

For the cheesecake filling:

12 oz (340g) cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

½ cup Biscoff spread (cookie butter)

1 cup heavy whipping cream, chilled

For topping:

Additional Biscoff spread (for drizzling)

Crushed Biscoff cookies

Whipped cream (optional)

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Instructions

Prepare the crust:

- In a mixing bowl, combine crushed Biscoff cookies and melted butter until well blended.

- Press the cookie mixture firmly into the bottom of mini cheesecake cups or a muffin tin lined with cupcake liners. Use the back of a spoon for an even layer. Place the crust in the refrigerator while preparing the filling.

Make the cheesecake filling:

- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

- Add powdered sugar and vanilla extract, beating until fully combined.

- Mix in the Biscoff spread until the mixture is homogenous and fluffy.

Whip the cream:

- In a separate bowl, whip the heavy cream until stiff peaks form.

- Gently fold the whipped cream into the cream cheese mixture until fully incorporated, being careful not to deflate the whipped cream.

Assemble the cheesecakes:

- Spoon or pipe the cheesecake filling over the prepared crusts in the mini cups, smoothing the tops with a spatula.

- Refrigerate for at least 4 hours, or overnight if preferred, until the cheesecakes are set.

Garnish:

- Before serving, drizzle with additional Biscoff spread and sprinkle crushed Biscoff cookies on top. If desired, add a dollop of whipped cream for extra indulgence.

Serve:

- Carefully remove the mini cheesecakes from the liners and present them on a serving platter.

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Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 12 mini cheesecakes