Description
Mini Biscoff Cheesecake is a delightful dessert that combines the rich flavors of Biscoff cookies with a creamy cheesecake filling, all served in individual portions for a perfect treat.
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 heavy whipping cream
- 1/4 cup Biscoff spread
- Extra Biscoff cookies for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix crushed Biscoff cookies with melted butter until combined.
- Press the mixture into the bottom of mini cheesecake pans to form the crust.
- In a separate bowl, beat the cream cheese until smooth.
- Add powdered sugar and vanilla extract to the cream cheese and mix until well combined.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Swirl in the Biscoff spread until just combined.
- Pour the cheesecake filling over the crusts in the mini pans.
- Chill in the refrigerator for at least 4 hours or until set.
- Top with extra Biscoff cookies before serving.
Notes
- For a stronger Biscoff flavor, add more Biscoff spread to the filling.
- These cheesecakes can be made a day in advance for convenience.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Mini Biscoff Cheesecake, Biscoff dessert, cheesecake recipe, no-bake cheesecake