Description
Irresistibly delicious cheesecake bites with a crunchy cookie crust and raspberry syrup drizzle, perfect for satisfying your sweet tooth.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- 1 cup whipped cream
- Biscoff cookies, crushed (for crust)
- Raspberry syrup (for drizzling)
- White chocolate, melted (for coating)
Instructions
- In a bowl, combine the softened cream cheese, sugar, and vanilla extract. Beat until smooth and creamy.
- Gently fold in the whipped cream for a light, airy texture.
- Press the crushed Biscoff cookies into the bottom of small cups or molds.
- Spoon the cream cheese mixture over the crust, filling it nicely.
- Place the molds in the freezer to chill for about 120 minutes until firm.
- Dip the cheesecake bites in melted white chocolate, shaking off excess chocolate.
- Drizzle raspberry syrup on top before serving.
Notes
Store leftovers in an airtight container in the freezer for up to a month. Let thaw before enjoying.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg