Description
Mini Biscoff Cheesecakes are a delightful no-bake dessert that cookie butter enthusiasts will adore! These bite-sized treats feature a crunchy Biscoff cookie crust filled with a luscious, creamy cheesecake made with Biscoff spread. Topped with a drizzle of melted cookie butter and a swirl of whipped cream, they are perfect for any occasion—be it a birthday celebration, dinner party, or simply a personal indulgence. Easy to make and irresistibly delicious, these mini cheesecakes promise to impress your guests and satisfy your sweet cravings.
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 topping)
- 2 tablespoons powdered sugar (for whipped topping)
- ½ teaspoon vanilla extract (for whipped topping)
- ¾ cup Biscoff spread (cookie butter), melted (for drizzling)
- 2 tablespoons Biscoff cookie crumbs (for garnish)
- 12 Biscoff cookies, halved (for garnish)
Instructions
- Prepare the crust by mixing Biscoff cookie crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into each cup of a mini cheesecake pan.
- In another bowl, beat cream cheese, powdered sugar, Biscoff spread, and vanilla until smooth. Add heavy cream and whip until fluffy.
- Pipe the cheesecake filling onto the crusts and refrigerate for at least 12 hours.
- Whip additional heavy cream with powdered sugar and vanilla until peaks form. Decorate each cheesecake with whipped cream and melted Biscoff spread before serving.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (60g)
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg