Description
Delightful mini cheesecakes made with rich cream cheese, Biscoff spread, and a buttery cookie crust, perfect for no-bake dessert lovers.
Ingredients
Scale
- 8 Biscoff cookies (for the crust)
- 2 tablespoons butter (melted, for the crust)
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1/2 cup Biscoff spread
- 1 teaspoon cinnamon
Instructions
- Crush the Biscoff cookies and mix them with melted butter to form the crust. Press this mixture into the bottom of mini cheesecake cups.
- In a bowl, beat together the softened cream cheese and powdered sugar until smooth and well-combined.
- Add in the Biscoff spread and a sprinkle of cinnamon, mixing until everything is fully combined and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
- Spoon the cheesecake filling over the crust in the mini cups, filling them to your desired level.
- Chill in the refrigerator for at least 240 minutes (4 hours) before serving.
Notes
These cheesecakes can be stored in the refrigerator for up to five days, but are best enjoyed fresh within the first few days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg