Description
Delightful mini cheesecakes made with creamy filling and a crunchy Biscoff cookie crust, ideal for any occasion.
Ingredients
Scale
- 1 cup Biscoff cookies (crushed)
- 4 tablespoons unsalted butter (melted)
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream (or whipped topping)
- 1/4 cup Biscoff spread (for topping)
- Extra Biscoff cookies (for garnish)
Instructions
- Prepare the crust: In a medium bowl, combine the crushed Biscoff cookies and melted butter. Mix well until the cookies are fully coated.
- Make the crust: Divide the cookie mixture evenly among mini dessert cups or a muffin tin. Press the mixture down firmly to create an even layer at the bottom of each cup.
- Create the cheesecake filling: In another mixing bowl, beat the softened cream cheese until smooth. Add in the powdered sugar and vanilla extract, mixing until well combined.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Be careful not to deflate the whipped cream.
- Assemble the cheesecakes: Spoon the cheesecake filling over the crust in each cup, smoothing the top with a spatula.
- Chill to set: Place the mini cheesecakes in the refrigerator and chill for at least 240 minutes, or until they are firm and set.
- Add the topping: After chilling, spoon a bit of Biscoff spread on top of each cheesecake. Garnish with a Biscoff cookie for an extra treat.
- Serve: Take them out of the fridge and serve cold. Enjoy your delicious no-bake mini Biscoff cheesecakes!
Notes
Store in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap and freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg