No Bake Cheesecakes with Biscoff Cookie Crust
We decided to make a Cheesecakes with Biscoff Cookie Crust recipe!
My teenage daughter asked if I could order her Biscoff Cookies from Amazon last week, so why not?!
I told her how Biscoff cookies were my absolute favorite when I was a kid, and my husband said he never tried them.
So when I ordered them, I also added an extra package to the cart so he could try them (sometimes I do nice things like that đŸ™‚ ).
I guess this recipe was really his genius idea, because when he tried them he said they would make a great pie crust.
I’m not the world’s best baker, but I thought even I couldn’t mess up if I used a no bake cheesecake mix.
By all means, if you have a good cheesecake recipe use that instead.
How to Make Cheesecakes with Biscoff Cookie Crust
I used about a whole sleeve of the cookies (I saved a few to decorate the tops) and put them into the food processor.
If you don’t have a food processor you could smash them in a gallon size plastic baggie.
Once they were crumby enough I put them in a bowl with 4 Tbsp melted butter.
Put the cookie crumbs with melted butter into your container.
I wanted to make mini cheesecakes, but you could certainly make just one big cheesecake if you prefer.
I divided them up equally between 12 cupcake liners.
Then I pressed them down with the back of a spoon.
The top one in the picture has been pressed, the bottom one hadn’t been pressed yet.
Once they are all pressed, make the no bake cheesecake mix according to package directions.
The one I used said to beat on medium speed for 3 minutes with milk.
Easy Peasy!
Divide the cheesecake mix evenly and spread with the back of a spoon, pressing it evenly into each cupcake liner.
These reusable cupcake liners are made of silicone and I love them!
I use them in meal prepping to keep food separate as well.
Once all the cheesecakes are filled, put them in the freezer.
The package directions on the cheesecake mix probably will say fridge, but freezing them makes them simple to remove from the cupcake liners.
Freeze cheesecakes with Biscoff cookie crust for at least an hour before removing the cupcake liners.
Decorate the tops with a broken pieces of cookie and some little crumbies.
Keep refrigerated until ready to serve.
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If you like No Bake Cheesecakes with Biscoff Cookie Crust, also try…
Margarita Bars, using the same Biscoff crust!
And Salted Caramel Pretzel Bark
Churro Cake with Caramel
Pumpkin Cheesecake Balls
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No Bake Cheesecakes with Biscoff Cookie Crust
Biscoff cookie crust with an easy no bake cheesecake filling
Ingredients
- 1 sleeve Biscoff Cookies
- 4 Tbsp butter
- 1 box No Bake Cheesecake Mix
- any additional ingredients listed on Cheesecake Mix
Instructions
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Put almost all of the sleeve of cookies into a food processor (save a few to decorate the tops), pulse until they become crumbs. If you don’t have a food processor crush them in a gallon size plastic baggie. This will make 1 1/2 cups of cookie crumbs.
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Melt butter, combine cookie crumbs and butter in a bowl.
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Press the cookie crumb and butter mixture into 12 silicone cupcake liners in a cupcake pan (or into a pie dish if making just one big cheesecake).
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Make the no bake cheesecake mix according to the package directions. Divide the cheesecake evenly among the 12 silicone cupcake liners. Press each with the back of a spoon to evenly distribute.
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Place in the freezer for at least an hour. Once frozen the cupcake liners will be easy to remove. Place a broken piece of the saved Biscoff cookies and a few cookie crumbs on top to decorate. Once cupcake liners are removed, store in fridge.
My new cookbook is now available, check it out HERE!
