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
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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)
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.
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