Description
Mini Biscoff Cheesecakes are a delightful dessert that combines the creamy texture of cheesecake with the unique flavor of Biscoff cookies, making them a perfect treat for any occasion.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 6 Biscoff cookies, crushed
- 4 Biscoff cookies, for topping
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix crushed Biscoff cookies with melted butter and press the mixture into the bottom of mini cheesecake cups.
- In another bowl, beat the cream cheese and powdered sugar until smooth.
- Add heavy cream and vanilla extract to the cream cheese mixture and beat until fluffy.
- Fold in the crushed Biscoff cookies.
- Pour the cheesecake mixture over the crust in the mini cups.
- Bake for 15-20 minutes or until set.
- Let cool and refrigerate for at least 2 hours before serving.
- Top with additional Biscoff cookies before serving.
Notes
- For a gluten-free version, use gluten-free cookies.
- These cheesecakes can be made a day in advance for convenience.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Mini Biscoff Cheesecakes, easy cheesecake recipe, dessert, Biscoff cookies