Description
Creamy no-bake mini Biscoff cheesecakes with a buttery cookie crust and smooth cookie butter filling, perfectly portioned for an easy and indulgent dessert.
Ingredients
- 1 1/2 cups crushed Biscoff cookies
- 1/3 cup unsalted butter, melted
- 16 oz (450 g) cream cheese, softened
- 3/4 cup Biscoff cookie butter spread
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- Optional topping: melted Biscoff spread or crushed cookies
Instructions
- Line a muffin tin with paper liners.
- Mix crushed Biscoff cookies with melted butter until combined.
- Press about 2 tablespoons of the mixture into each liner to form the crust.
- Refrigerate crusts for 15 minutes.
- In a bowl, beat cream cheese until smooth.
- Add Biscoff spread, powdered sugar, and vanilla extract; mix until creamy.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the cheesecake mixture.
- Spoon filling over chilled crusts and smooth tops.
- Refrigerate for at least 4 hours or until set.
- Top with melted Biscoff or crushed cookies before serving.
Notes
- Chill overnight for best firmness.
- Freeze for 20 minutes before serving for clean edges.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American