Description
Delicious and easy-to-make no-bake mini cheesecakes with a Biscoff cookie crust and creamy filling.
Ingredients
Scale
- 1 cup Biscoff cookies, crushed
- 4 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup Biscoff spread
Instructions
- In a bowl, mix crushed Biscoff cookies with melted butter until combined.
- Press the mixture into the bottom of mini cheesecake cups to form the crust.
- In another bowl, beat the cream cheese until smooth.
- Add powdered sugar and vanilla extract to the cream cheese and mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Stir in the Biscoff spread until evenly distributed.
- Pour the cheesecake filling over the crust in each cup.
- Chill in the refrigerator for at least 4 hours or until set.
- Serve chilled and enjoy!
Notes
- For a stronger Biscoff flavor, add more Biscoff spread to the filling.
- These cheesecakes can be topped with additional whipped cream or crushed Biscoff cookies before serving.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg