mini cookie butter white chocolate no bake cheesecakes;

mini cookie butter white chocolate no bake cheesecakes;

Individual no bake cheesecakes with a biscoff cookie crust topped with a no bake vanilla white chocolate cheesecake filling and garnished with extra cookie butter.

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These no bake cheesecakes start with a crumbled biscoff crust, followed by a no bake white chocolate vanilla cheesecake mixture and topped with biscoff cookie butter spread. Drooling yet? My mouth is watering just writing the post. If you’ve never had cookie butter, or biscoff spread before, you’re in for a treat. Think peanut butter, but made from savory ginger cookies. There’s mild differences between cookie butter and biscoff spread–namely, cookie butter tends to be sweeter while biscoff spread tends to be a little smoother and creamier. But they’ll both work equally well in this recipe.

If you love cheesecake and have ever tried to bake one yourself, you know that they can be…temperamental at best. I don’t know about you, but I’ve had my fair share of cracked tops and patch jobs. One of the reasons I love my recipe for baked smore’s cheesecake is because it’s so forgiving. The chocolate ganache and marshmallows cover up any cracks or imperfections. And hey, it tastes scrumptious to boot. But when you want no bake cheesecakes, there’s a secret ingredient that helps make it perfection.

The secret here is the white chocolate. Mixing white chocolate into the no bake cheesecakes mixture acts like a stiffening agent similar to dehydration in the oven. Since chocolate is more solid at room temperature than cream cheese, you can see how a little bit would help with the overall texture. Plus the white chocolate adds sweetness which means we can leave out some of the sugar usually added to sweeten the cheesecake.

This recipe makes 12 mini cheesecakes. (This is the pan I used.) I love mini cheesecakes for two reasons. First, it’s the perfect portion. Cheesecakes are so rich on the palate that I find I only need a couple bites to be satisfied. I mean that’s not to say I can’t eat a whole slice from the Cheesecake Factory, but more to say I shouldn’t. The second part that makes them delicious is the ratio of crust to cheesecake.

This is personal preference, but plays again on the richness of cheesecakes. The crumbly, buttery crust compliments the smooth creamy richness of the cheesecake. I find about 1 heaping Tbsp of crust mixture is what I like for these mini cheesecakes. Because they’re so small, it is a bit annoying to pack in the crust. I ended up using the butt of my hand juicer to pat them down, and it seemed to work decently. You’ll need to find something small and flat enough to tamp down the crumbs into a reasonable crust.

secrets to success;

• The key to no bake cheesecakes is all in the white chocolate. The melted white chocolate will firm up slightly at room temperature and bring that correct amount of stiffness to your cream cheese mixture.
• Make sure to tamp down your cookie crumb crust. When making a full cheesecake I’ll use the bottom of a flat glass. Since these are miniature, I had to find something more reasonable and ended up using the butt end of the handle of my juicer. Get creative (but make sure it’s clean!) with what you already have in your kitchen.
• To make your mini cheesecakes fancy, it’s all in the toppings! In these photos I’ve used a combination of white chocolate chips, cookie crumbs, raspberries, and shaved chocolate leftover from my truffle making. And of course cookie butter!

Looking for other no bake options? Check out these great recipes!

• For a healthful no bake treat packed with protein, try this s’mores chocolate hummus.
• Poblano pineapple salsa makes for a quick weeknight meal and all it takes is chopping a few ingredients!
• To allmy chocolate peanut butter lovers out there, try this no bake peanut butter pie.

mini cookie butter white chocolate no bake cheesecakes;

Individual no bake cheesecakes with a biscoff cookie crust topped with a no bake vanilla white chocolate cheesecake filling and garnished with extra cookie butter.

Oven Temp: –

Servings: 12

Author: bestwithchocolate.com

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Equipment

• 12 cavity mini cake tin (each cavity 4-5cm in diameter or roughly 1.5-2")

Ingredients

biscoff crust;

• 1 8.8oz package biscoff cookies (30 cookies)
• 6 Tbsp butter

no bake white chocolate cheesecake;

• 12 oz cream cheese (1½ bricks) full fat, room temperature
• ½ cup powdered sugar
• 1 tsp vanilla or vanilla bean paste
• ¼ cup heavy cream
• ¼ cup white chocolate high quality melting chocolate preferred (instructions for using white chocolate chips included)

cookie butter toppings;

• biscoff spread, or cookie butter
• white chocolate (optional)
• small fruit, like raspberries (optional)
• additional biscoff biscuits (optional)

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Instructions

biscoff crust;

• In a food processer, add 30 biscoff cookies and pulse until finely ground.
• Melt 6 Tbsp butter and mix into the cookie mixture. Add a heaping Tbsp of buttered cookie mixture to each of the mini cheesecake cavities, using your fingers or a tool to press down the crust mixture.

no bake white chocolate cheesecake;

• Using room temperature cream cheese, add the following to a large bowl: 12 oz cream cheese, ½ cup powdered sugar, 1 tsp vanilla or vanilla bean paste, and ¼ cup heavy cream.
• Using an electric mixer, whip until mixture starts to come together.
• Add the ¼ cup white chocolate to a small microwave-safe bowl and heat in 15 second increments until melted. To keep from over heating, once most of the lumps are gone, just continue stirring until the last few melt.

  Note: If using white chocolate chips, I recommend adding a tsp of heavy cream to the chips before microwaving.
• Add in the white chocolate and beat with the electric hand mixer until the mixture is creamy and smooth.
• Fill each mini cheesecake cavity with cheesecake mixture and level off the tops using a knife or sharp edge.
• Gently shake back and forth quickly to let any air bubbles escape. Allow to chill in the fridge for 2-3 hours or until set.

cookie butter toppings;

• Once cheesecakes are set, remove them from the tin.
• Melt ⅓ cup of biscoff cookie butter spread in the microwave in 15 second increments until smooth and liquid. Drizzle over the top in fun patterns. For the drip effect here, it's best to have a squeeze bottle or icing bag and very small icing tip to control the drip.
• While the cookie butter is still liquid and warm add any additional toppings as desired: white chocolate chips, white chocolate shavings, fruit like raspberries, or crumbled biscoff cookies.

Did you make this recipe?Mention @bestwithchocolate or tag #bestwithchocolate!

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