Description
Indulge in the delightful world of Mini Biscoff Cheesecakes, where creamy, rich flavors meet the irresistible taste of cookie butter. These no-bake desserts are perfect for any occasion, from festive gatherings to cozy nights at home. Featuring a crunchy Biscoff cookie crust and a velvety filling, these mini treats are topped with a drizzle of melted Biscoff spread and finished with whipped cream for an eye-catching presentation. Easy to make and customizable, these cheesecakes will surely impress your guests while satisfying 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
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¾ cup Biscoff spread (cookie butter), melted
- 2 tablespoons Biscoff cookie crumbs
- 12 Biscoff cookies, halved
Instructions
- Combine Biscoff cookie crumbs, sugar, and melted butter in a bowl. Press into mini cheesecake pans.
- Beat cream cheese, powdered sugar, Biscoff spread, and vanilla until smooth. Add heavy cream and whip until thick.
- Pipe the cheesecake filling onto the crusts and chill for at least 12 hours.
- Whip remaining heavy cream with powdered sugar and vanilla; pipe on top.
- Drizzle with melted Biscoff spread and garnish with cookie halves.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake (50g)
- Calories: 205
- Sugar: 15g
- Sodium: 151mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 52mg