Description
Indulge in the delightful experience of Mini Biscoff Cheesecakes, a no-bake dessert that combines the rich flavors of creamy cheesecake and luscious cookie butter. These mini treats are perfect for any cookie butter lover, featuring a delectable Biscoff cookie crust that complements the smooth filling beautifully. Whether you’re hosting a party, celebrating a special occasion, or simply treating yourself, these bite-sized cheesecakes are sure to impress. With an easy-to-follow recipe and customizable options, you can enjoy these sweet delights any time of the year!
Ingredients
Scale
- 2 cups Biscoff cookie crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons salted butter, melted
- 16 oz cream cheese, room temperature
- 1 ¾ cups powdered sugar
- 1 cup Biscoff spread (cookie butter)
- 2 teaspoons vanilla extract
- 1 cup heavy cream
- ¾ cup heavy cream (for whipped cream)
- 2 tablespoons powdered sugar (for whipped cream)
- ½ teaspoon vanilla extract (for whipped cream)
- ¾ cup Biscoff spread (cookie butter), melted (for toppings)
- 2 tablespoons Biscoff cookie crumbs (for toppings)
- 12 Biscoff cookies, halved (for toppings)
Instructions
- Make the crust by mixing Biscoff cookie crumbs with sugar and melted butter until combined. Press about 1 tablespoon into each cup of a mini cheesecake pan.
- Prepare the filling by beating cream cheese, powdered sugar, Biscoff spread, and vanilla until smooth. Add heavy cream and whip until thick.
- Pipe the cheesecake filling into the crusts and refrigerate for at least 12 hours to set.
- Whip additional cream with powdered sugar for topping, and drizzle melted Biscoff before serving.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 192
- Sugar: 10g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg