Mini No Bake Biscoff Cheesecakes
These Mini No Bake Biscoff Cheesecakes combine a buttery Biscoff crust with a smooth, spiced cream cheese filling, creating a delightful and indulgent treat perfect for any occasion.
Ingredients
For the crust
- 14 cookies Biscoff cookies, finely crushed Using finely crushed cookies helps form a sturdy base.
- 4 tablespoons Real butter, melted Use real butter for better flavor.
For the filling
- 8 ounces Cream cheese, room temperature Use full-fat cream cheese for the creamiest texture.
- 1/2 cup Powdered sugar Powdered sugar dissolves smoothly for a glossy filling.
- 1 teaspoon Vanilla extract Enhances flavor.
- 1/4 teaspoon Ground cinnamon Adds warmth and spice.
- 1 cup Heavy cream Whipped to soft peaks.
Instructions
Preparation
- Crush Biscoff cookies to form the base and mix with melted butter.
- Press the mixture into the bottom of mini cheesecake cups, packing firmly with the back of a spoon.
- In a bowl, beat cream cheese until smooth, then add powdered sugar, vanilla extract, and cinnamon. Mix until glossy and free of lumps.
- In another bowl, whip heavy cream until soft peaks form, then fold gently into the cream cheese mixture until smooth.
- Spoon the cheesecake filling over the cookie base in the cups, smoothing the tops with a small spatula.
- Refrigerate for at least 2 hours to set before serving. For best texture, chill overnight.
Notes
Serve chilled for the best contrast between the crispy base and creamy filling. Optional toppings include a dusting of powdered sugar or a drizzle of salted caramel.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 24gProtein: 3gFat: 11gSaturated Fat: 6gSodium: 150mgSugar: 10g
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