Mini No Bake Biscoff Cheesecakes
These Mini No Bake Biscoff Cheesecakes feature a creamy filling and a crispy Biscoff crust, making them the perfect easy treat for any occasion.
Ingredients
For the crust
- 200 g Biscoff cookies Crushed for the crust
- 80 g Butter Melted
For the cheesecake filling
- 300 g Cream cheese Softened
- 100 g Powdered sugar Adjustable for sweetness
- 100 g Biscoff spread For added flavor
- 200 ml Heavy cream To be whipped
- 1 tsp Vanilla extract For flavor enhancement
- 1/2 tsp Cinnamon Optional for flavor
Instructions
Preparation
- Crush the Biscoff cookies and mix with melted butter to form the crust. Press into the bottom of mini cheesecake cups.
- In a bowl, beat together the softened cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth.
- In another bowl, whip the heavy cream until stiff peaks form and fold into the cream cheese mixture.
- Spoon the cheesecake filling over the crusts, smoothing the tops.
- Refrigerate for several hours or until set.
Serving
- Serve chilled, optionally topped with more Biscoff spread or cookie crumbs.
Notes
Store in the fridge covered with plastic wrap for 3-4 days or freeze for up to a month. Thaw in the fridge before serving.