No Bake Mini Biscoff Cheesecakes with Cookie Butter Topping
By Miles Carr
Prep
30 min
Total
30 min
Servings
12
Level
Easy
Crushed Lotus Biscoff cookies add texture to miniature no-bake cheesecakes with a cheesecake layer that has the same color and flavor as Lotus Biscoff cookies. I use block cream cheese softened to room temperature for the cheesecake layer and Lotus Biscoff spread for the topping.
I use a food processor to turn cookies into crumbs and blend them with melted butter to create a mixture with the texture of wet sand. I use a shot glass to pack cookie crust into muffin tin cups. After 10 minutes in the freezer, add filling to crusts. A 12-cup muffin tin can help make evenly sized crusts.
Soft cream cheese is placed in a mixing bowl and beaten on medium speed for 2 minutes. Sugar and vanilla are stirred into the cream cheese. Cookie butter is mixed until light tan (a hand mixer works). The cream needs to be cold enough to form stiff peaks when whipped. Fold in whipped cream gently to preserve the fluffy texture of the filling.
After the cheesecakes are chilled, I heat the topping with 50% microwave power for 15-second intervals, stirring between intervals, and spread some of the topping on one side for a runny appearance. Add a cookie upright to a plate and top it with cookie crumbs. I serve these on a platter or small white ceramic plates.
Why you'll love this recipe
- 1Fine speculoos crumbs add a crispy texture and caramel-cinnamon flavor to cookies.
- 2Cream cheese made from whole bricks is used as a filling ingredient. Whipped cream is used for a lighter texture.
- 3Cookie butter filling gives the torte a spice-and-caramel filling.
- 4The melted topping and upright cookie can be used to make twelve individual desserts from a single commercial cookie.
- 5The leftover crumbs are applied last and visible as a cookie topping on all light-colored cookie surfaces.
Ingredients
- •1 ½ cups Lotus Biscoff cookies (finely crushed, 150 g)
- •4 tbsp unsalted butter (melted, 60 ml)
- •16 oz full-fat brick-style cream cheese (softened to room temperature, 450 g)
- •½ cup heavy whipping cream (cold, 120 ml)
- •½ cup powdered sugar (60 g)
- •1 tsp pure vanilla extract (5 ml)
- •¼ cup smooth Biscoff cookie butter (for the filling, 60 g)
- •½ cup Biscoff cookie butter (for the topping, 120 g)
- •12 whole rectangular Lotus Biscoff cookies (for garnish)
- •2 tbsp crushed Biscoff cookie crumbs (reserved for garnish, 15 g)
Instructions
- 1
Line a standard 12-cup muffin pan with paper cupcake liners.
- 2
Combine 1 1/2 cups (150 g) crushed Biscoff cookies and 4 tbsp (60 ml) melted butter in a medium bowl. Toss with a fork until the crumbs resemble wet sand.
- 3
Divide the crumb mixture among the 12 lined cups, using about 1 heaping tablespoon per cup. Press the crumbs down firmly with the bottom of a shot glass or a measuring spoon.
- 4
Freeze the crusts for 10 minutes.
- 5
Beat 16 oz (450 g) softened cream cheese in a large mixing bowl on medium speed for 2 minutes, until completely smooth.
- 6
Add 1/2 cup (60 g) powdered sugar, 1/4 cup (60 g) Biscoff spread, and 1 tsp (5 ml) vanilla extract. Beat until the filling is uniform and pale beige.
- 7
Whip 1/2 cup (120 ml) cold heavy whipping cream in a separate chilled bowl until stiff peaks form.
- 8
Gently fold the whipped cream into the cream cheese mixture with a rubber spatula, using broad sweeping motions.
- 9
Spoon or pipe the filling over the chilled crusts, filling each liner almost to the top. Smooth the tops with the back of a spoon or a small offset spatula.
- 10
Chill in the refrigerator for at least 4 hours, or overnight, until firm.
- 11
Remove the set cheesecakes from the muffin pan and carefully peel away the paper liners. Place them on a serving tray or small white ceramic plates.
- 12
Put 1/2 cup (120 g) Biscoff cookie butter in a microwave-safe bowl. Microwave at 50% power in 15-second intervals, stirring between intervals, until smooth and glossy.
- 13
Spoon a small amount of melted cookie butter over each cheesecake, pushing it gently toward the sides to make it drip slightly over one edge.
- 14
While the topping is still soft, stand one whole rectangular Lotus Biscoff cookie upright in each cheesecake and press it in gently.
- 15
Dust each cheesecake with 2 tbsp (15 g) reserved crushed cookie crumbs. Let the topping set at room temperature for 5 minutes before serving.
FAQ
Nutrition (per serving)
385
Calories
Reviews
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