Description
Delightfully creamy mini cheesecakes made with Biscoff cookies, perfect for any gathering without the need for baking.
Ingredients
Scale
- 8 Biscoff cookies (plus extra for garnish)
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup whipped cream
- 1/4 cup Biscoff spread
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
Instructions
- Crush the cookies by placing them in a food processor and pulse into fine crumbs.
- Create the crust by melting butter and mixing it with cookie crumbs, then pressing into mini cups.
- Mix the filling by beating cream cheese and powdered sugar until smooth.
- Incorporate whipped cream, Biscoff spread, cinnamon, and vanilla into the cream cheese mixture.
- Assemble the cheesecake filling in each mini cup over the crust, smoothing the top.
- Chill the cups for at least 2 hours to allow the cheesecake to set.
- Garnish with crushed Biscoff cookies before serving.
Notes
For a lighter texture, ensure your cream cheese is at room temperature and fold gently when adding whipped cream.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake cup
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: mini dessert, no bake cheesecake, Biscoff, easy dessert, crowd-pleaser