Description
Creamy no-bake mini Biscoff cheesecakes with a spiced cookie crust and smooth Biscoff cheesecake filling, perfect for make-ahead desserts and parties.
Ingredients
- 1 1/2 cups Biscoff cookies, crushed
- 1/3 cup unsalted butter, melted
- 12 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup Biscoff spread, melted slightly
- Extra Biscoff spread (for topping)
- Biscoff cookie crumbs (for garnish)
Instructions
- In a bowl, mix crushed Biscoff cookies with melted butter.
- Press the mixture firmly into the bottoms of a lined muffin tin to form crusts.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip heavy cream to stiff peaks.
- Gently fold whipped cream into the cream cheese mixture.
- Fold in the melted Biscoff spread until fully combined.
- Spoon or pipe the cheesecake mixture over the crusts.
- Smooth the tops and refrigerate for at least 4 hours or until set.
- Before serving, drizzle with extra melted Biscoff spread and sprinkle with cookie crumbs.
Notes
- Chill overnight for best results.
- Use a piping bag for a cleaner finish.
- These cheesecakes can be frozen and thawed before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: European