No-Bake Mini Biscoff Cheesecakes You Can’t Resist!
Delicious and easy-to-make no-bake mini cheesecakes with a Biscoff cookie crust and creamy filling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
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
- Biscoff spread for topping
Instructions
- In a bowl, combine crushed Biscoff cookies and melted butter until well mixed.
- Press the mixture into the bottom of mini cheesecake cups to form the crust.
- In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until combined.
- Fill the mini cheesecake cups with the cream cheese mixture.
- Chill in the refrigerator for at least 4 hours or until set.
- Before serving, top with a dollop of Biscoff spread.
Notes
- Make sure the cream cheese is at room temperature for easier mixing.
- For a stronger Biscoff flavor, add more Biscoff spread to the filling.
- These cheesecakes can be made a day in advance.
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