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Just like with our No-Bake Mini Eggnog Cheesecakes, these no-bake mini cheesecakes have a buttery Biscoff crust that pairs perfectly with the slight tanginess of New York-style cheesecake. Plus, they’ve got just the right amount of sweetness and a super light, soft filling, and a crumbly crust that’s slightly salty. If appearance isn’t super important, you can use a muffin cups instead of a mini cheesecake pan. You can also make one regular-sized cheesecake without having to worry about baking or a water bath. For best results, use room temperature cream cheese and let them chill until they’re fully set—the longer, the better. Top these with whatever’s in season, or not at all.

Nicole McLaughlin
Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary

active:
20 mins
total:
5 hrs 30 mins
Yield:
Serves 12 (serving size: 1 cheesecake)
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Ingredients

CRUST
FILLING

Directions

Instructions Checklist
  • Prepare the Crust: Lightly grease sides of a 12-cup mini cheesecake pan. Alternatively, use a muffin pan lined with muffin liners. Pulse cookies in a food processor until finely chopped. Drizzle in butter, and process until finely ground and evenly moistened. Divide crumb mixture evenly among prepared cups. Press down evenly with a shot glass or small spoon. Chill 10 minutes or until ready to fill.

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  • Prepare the Filling: Beat together cream cheese, sugar, and milk with an electric hand mixer on medium-high speed until fluffy and well incorporated, about 2 minutes. Beat heavy cream in a separate bowl on medium-high speed until stiff peaks form, about 2 minutes; fold into cream cheese mixture until combined. Fold in vanilla. Spoon filling evenly into cups over crumb crusts. Smooth out the tops, and chill until fully set, at least 5 hours and up to overnight. Carefully remove cakes and place on a serving platter. Top with whipped cream and berries, if desired. 

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