No Bake Mini Biscoff Cheesecakes with Greek Yogurt (Less Sugar)
These no bake mini biscoff cheesecakes are creamy and tangy, with a buttery biscoff cookie crust. Plus, they're made with Greek yogurt instead of whipped cream. So easy to make and no electric mixing!
Ingredients
For the Biscoff Crust
- 2 cups biscoff cookies, divided (crushed, about 26 cookies)
- 5 Tbsp unsalted butter (melted)
For the Cheesecake Filling
- 8 oz cream cheese (softened)*
- 1 cup Greek yogurt (plain or vanilla)
- 1 tsp vanilla extract (omit if using vanilla yogurt)
- 2 Tbsp maple syrup
- 2 Tbsp powdered sugar
Instructions
- Set your cream cheese out on the counter about an hour before you start, so it softens/comes to room temperature.
Make the Biscoff Crust:
- Place biscoff cookies in a ziploc bag. Remove the air from the bag and close it. Using a rolling pin, crush cookies. Roll along the bag, pushing down, to crush them more. (Alternatively, you can use a food processor for this step). The texture should be finely crushed, but not too powdery.
- In a small bowl, melt butter in the microwave for 30 second intervals at 50% power, until just melted. Pour in cookie crumbs and mix until well-incorporated.
- Place cupcake liners in a muffin tin. Spoon about 2 tablespoons of the cookie mixture into each liner. Press down with a spoon or measuring cup, tightly packing the mixture. (You'll have some left over - set aside for the filling and topping.)
- Place the muffin tin in the freezer to chill the crust for 10 minutes while you make the filling.
Make the Cheesecake Filling:
- In a medium bowl, combine cream cheese (softened to room temperature**), Greek yogurt, vanilla extract, maple syrup, powdered sugar, and most of the leftover crushed biscoff (reserve about 1/2 cup for topping). Stir with a fork, mashing the cream cheese as you go, until smooth. (You can use an electric mixer instead if you prefer).
- Remove the muffin tin from the freezer. Using a spoon or piping bag, fill each muffin liner with cheesecake filling (on top of the crust), almost all the way to the top of the liner.
- Use a spoon to smooth out the tops of each cheesecake. Sprinkle reserved biscoff crumble on top.
Chill:
- Place in the refrigerator for at least 4 hours (preferably overnight) to set the cheesecakes. (The longer you chill them, the better they'll hold their shape). You can also freeze them for longer storage.***
- To serve, carefully remove cupcake liners, add desired toppings, and enjoy immediately!
Notes
*For cream cheese measurements: an 8oz package is equal to 1 cup.
**How to soften cream cheese: Leave on the counter at room temperature for 30-60 minutes. To speed things up: remove the cream cheese from the package and cut it into smaller cubes. Place in a covered bowl. OR, while the cream cheese is still in the package, use your hands to massage it. The motion of your hands will warm and soften the cream cheese.
***Freezing Tips & How to Thaw: Cover the muffin tin loosely with plastic wrap until the cheesecakes are fully frozen. Then, transfer them to an airtight, freezer-safe container for longer-term storage (they should last in the freezer for up to 3 months).
To thaw: remove frozen cheesecakes from the muffin tin and place in an airtight container in the fridge. (You may need to use a butter knife to lightly pry them out). They should take 4-5 hours to thaw. (Remove the wrappers carefully!)
Alternatively, you can let them sit on the counter at room temperature for about an hour to thaw.
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To make this recipe healthier: use coconut oil instead of butter. You can also leave out the powdered sugar if desired.
To make this recipe sweeter: add an additional 1-2 tablespoons of powdered sugar.
Topping Ideas: if you choose to add more toppings to your cheesecakes, they would be delicious with whipped cream (or coconut whip), drizzle of Lotus biscoff spread or speculoos cookie butter, shredded coconut, chocolate chips or drizzled melted chocolate, espresso powder, and/or sliced bananas.