Description
Indulge in the heavenly delight of Mini Biscoff Cheesecakes, a no-bake treat that cookie butter lovers will adore! These charming mini desserts feature a crunchy Biscoff cookie crust topped with a creamy, rich cheesecake filling made from smooth cream cheese and luscious Biscoff spread. Perfectly portioned for easy enjoyment, they are an ideal choice for gatherings, celebrations, or simply satisfying your sweet tooth. With a drizzle of melted cookie butter and a swirl of whipped cream on top, these cheesecakes not only taste divine but also look stunning on any dessert table.
Ingredients
Scale
- 2 cups Biscoff cookie crumbs
- 16 oz cream cheese
- 1 cup Biscoff spread
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 ¾ cups powdered sugar
- 2 teaspoons vanilla extract
- ¾ cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¾ cup Biscoff spread (melted)
- 2 tablespoons Biscoff cookie crumbs
- 12 Biscoff cookies (halved)
Instructions
- Prepare the crust by mixing Biscoff crumbs, granulated sugar, and melted butter. Press into the bottom of a mini cheesecake pan.
- For the filling, blend cream cheese, powdered sugar, Biscoff spread, and vanilla until smooth. Whip in heavy cream until fluffy.
- Pipe the filling over the cooled crusts and refrigerate for at least 12 hours to set.
- Make whipped cream with heavy cream, powdered sugar, and vanilla; pipe over cheesecakes.
- Drizzle with melted Biscoff spread and garnish.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 18g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg