Each bite is filled with notes of cinnamon and a rich caramelized flavor from the cookie butter. I like to top each mini cheesecake with whipped cream, a Biscoff cookie and some crushed up Biscoff cookies from added texture and just because it looks so pretty! And if you love these, you’ll also love my Mini Cheesecake Bites (vanilla bean), my Lemon Cheesecake Bars, and my Chocolate Chip Cookie Cheesecake Bars. These no bake biscoff cheesecakes have an elegant presentation making them perfect for special occasions. But they are also so easy to make for any time you’re craving a sweet treat!
Biscoff Cookies: You’ll need one 8.8 oz. package for the crust, plus any extract for garnishing. Butter: Melted butter prevents the crust from falling apart. It moistens every crumb to make the perfect crust. You can use salted or unsalted, whatever you prefer. Biscoff Spread/Cookie Butter: I love the Lotus Creamy Biscoff Cookie Butter. It has notes of cinnamon, ginger, allspice, and cloves and it just totally YUMMY! Salt: used to balance out the sweetness in the cheesecake filling. Cream cheese: be sure it’s softened to room temperature and always use full-fat cream cheese for the best texture of your cream cheese filling. Sour cream: Full fat recommended. I love adding in a bit of sour cream to help with the airy, soft texture. Heavy cream: the heavy cream is whipped and folded into the cream cheese mixture to lighten the texture of the filling. Make sure the heavy cream is cold before whipping it, I take it straight from my fridge/don’t let it sit out too long before whipping. Powdered sugar: I like using this over granulated sugar for the cheesecake filling because powdered sugar (confectioners’ sugar) dissolves easily and contributes to a smoother texture.
