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–+ servings
Mini Biscoff Cheesecakes

Irresistible Mini Biscoff Cheesecakes for Effortless Indulgence

Delight in these Mini Biscoff Cheesecakes, a no-bake dessert perfect for sharing and impressing at gatherings.
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Prep Time 15 minutes
Cook Time 5 minutes
Refrigeration Time 3 hours
Total Time 3 hours 20 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 1/2 cups Biscoff cookie crumbs or graham cracker crumbs
  • 1/2 cup Melted butter unsalted preferred
Filling
  • 8 oz Cream cheese room temperature
  • 1 cup Heavy cream or whipped topping
  • 1/2 cup Powdered sugar adjust to taste
  • 1 teaspoon Vanilla powder or extract
  • 1/2 cup Biscoff spread or similar cookie spread
Topping
  • 6 cookies Crumpled Biscoff cookies

Equipment

  • muffin tin
  • Mixing bowls
  • Electric mixer
  • spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, combine Biscoff cookie crumbs with melted butter and press into the muffin cups.
  3. Bake for about 5 minutes, then cool completely.
  4. Beat cream cheese until smooth in a separate bowl.
  5. Gradually add heavy cream while beating until thick and fluffy.
  6. Incorporate powdered sugar and vanilla, mixing until smooth.
  7. Fold in Biscoff spread gently to avoid overmixing.
  8. Fill each cooled crust with cheesecake mixture and smooth the tops.
  9. Cover and refrigerate for at least 3 hours until set.
  10. Top with crumbled Biscoff cookies prior to serving.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature for the best texture. Refrigerate well for the perfect cheesecake consistency.

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