Description
Indulge in the creamy delight of Mini Biscoff Cheesecakes, a no-bake dessert that cookie butter lovers will cherish. With a crunchy Biscoff cookie crust and a luscious cheesecake filling, these mini treats are perfect for any occasion—from festive gatherings to cozy family dinners. Drizzled with melted Biscoff spread and adorned with whipped cream, each bite offers a heavenly blend of flavors that will leave everyone wanting more. Easy to prepare and customize, they make entertaining effortless and enjoyable.
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
- In a mixing bowl, stir together the Biscoff cookie crumbs, granulated sugar, and melted butter until well combined. Portion about 1 tablespoon of the mixture into each cup of a mini cheesecake pan. Firmly press the crumbs down to form the crust. Set aside.
- In a large bowl, use an electric mixer to beat together the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth. Pour in the heavy cream and whip the mixture on medium-high speed until it thickens and becomes light and fluffy.
- Fill a piping bag with the cheesecake mixture and pipe it onto the prepared crusts, slightly above the top of the pan. Refrigerate for at least 12 hours or overnight until fully set. After chilling, carefully remove the cheesecakes from the pan.
- In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form. Transfer to a piping bag fitted with a Wilton 1M piping tip.
- Melt the Biscoff spread in the microwave for about 30 seconds; then drizzle over the cheesecakes. Pipe a small swirl of whipped cream on top. Sprinkle with Biscoff cookie crumbs and garnish each cheesecake with half of a Biscoff cookie.
- Prep Time: 30 minutes
- Cook Time: N/A
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake (80g)
- Calories: 280
- Sugar: 18g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg