Description
Indulge in the velvety smoothness of these Mini Biscoff Cheesecakes, where the rich, caramelized flavor of Biscoff cookies meets a creamy, luscious filling. Each bite offers a delightful crunch from the cookie crust, perfectly balanced with the sweet and slightly spiced cheesecake topping.
Ingredients
Scale
- For the crust:
- 1 ½ cups Biscoff cookies, crushed
- ½ cup unsalted butter, melted
- For the cheesecake filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- ½ cup Biscoff spread
- For the topping:
- ¼ cup Biscoff spread, melted
- Crushed Biscoff cookies for garnish
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine crushed Biscoff cookies and melted butter until well combined.
- Press the mixture firmly into the bottom of a muffin tin lined with cupcake liners, creating a crust.
- Bake the crust for 10 minutes, then remove and let cool.
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add vanilla extract and Biscoff spread, mixing until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Divide the cheesecake filling evenly among the cooled crusts and smooth the tops.
- Chill in the refrigerator for at least 4 hours or until set.
- Before serving, drizzle melted Biscoff spread on top and sprinkle with crushed cookies.
Notes
- These cheesecakes can be made a day in advance and stored in the refrigerator.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For a gluten-free version, use gluten-free cookies for the crust.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15 grams
- Sodium: 200 milligrams
- Fat: 18 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 50 milligrams
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