Mini No-Bake Vanilla Cheesecake

Rich and creamy no-bake vanilla cheesecake on top of a biscoff crust, topped with a vanilla whipped cream.

Line a 6" springform pan. Start by placing a small sheet of parchment paper at the bottom of the pan while it's unassembled, then snap it together to seal in the parchment. Then, coat the sides of the pan with butter and line it with a strip of parchment paper (optional, for a cleaner pull later on.)
Melt the butter in a small microwave safe bowl. Add the biscoff cookies and the melted butter to a food processor. Pulse the mixture until you are left with only tiny biscoff crumbs. [Alternatively, crush the biscoff cookies super finely in a large ziploc bag, then stir in the melted butter.]
Press the mixture into the bottom and slightly up the sides of your prepared pan. Set the pan in the freezer while you make the cheesecake filing.

Add the heavy whipping cream to a medium sized mixing bowl. Use a hand or stand mixer to beat the cream until stiff peaks form. Set aside.
Add the cream cheese, sugar, and salt to a large mixing bowl. Use your mixer (no need to clean off the cream) to beat the mixture on medium speed for 2-3 minutes, until the mixture is fluffy and smooth.
Add in the sour cream, vanilla, and lemon juice. Beat until well combined.
Add the whipped cream to the mixture and use a rubber spatula to gently fold the whipped cream into the cheesecake until the mixture is cohesive.
Take the springform pan out of the freezer and pour the vanilla cheesecake batter over the crust, smoothing it into an even layer.
Cover the pan with plastic wrap and place it in the fridge for at least 4 hours to firm up.

(Hold off on this step until you're ready to serve the cheesecake) Add the heavy whipping cream, salt, sugar, and vanilla to a large mixing bowl. Beat the cream with a hand or stand mixer fitted with the whisk attachment until the mixture reaches soft peaks.
Pile the whipped cream on to the cheesecake, then slice, serve, and enjoy!