Description
Creamy, indulgent no-bake mini cheesecakes made with a spiced Biscoff cookie crust and topped with smooth Biscoff spread—perfect for an easy dessert with big flavor.
Ingredients
- 200 g Biscoff cookies, crushed
- 100 g unsalted butter, melted
- 400 g cream cheese, softened
- 100 g powdered sugar
- 1 tsp vanilla extract
- 200 ml heavy whipping cream, cold
- 150 g Biscoff spread, melted
- Extra Biscoff spread or crumbs for topping (optional)
Instructions
- Mix the crushed Biscoff cookies with melted butter until evenly combined.
- Press the mixture firmly into the bottoms of lined muffin tins to form the crust. Chill for 10 minutes.
- In a bowl, beat the 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.
- Spoon or pipe the cheesecake filling over the chilled crusts.
- Drizzle melted Biscoff spread on top of each cheesecake.
- Refrigerate for at least 4 hours or until fully set.
- Garnish with extra Biscoff crumbs or spread before serving, if desired.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Chill overnight for best results.
- These cheesecakes can be frozen and thawed before serving.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
