Mini Biscoff Cheesecakes
Delight in these no-bake mini cheesecakes featuring a crunchy Biscoff cookie crust and creamy Biscoff filling, topped with whipped cream and cookie butter drizzle for a perfect sweet treat.
Equipment
- 1 Stand mixer or electric hand mixer
- 2 Mini cheesecake pans Use two mini cheesecake pans for portioning
Ingredients
- 2 cups 200 g Biscoff cookie crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons 84 g salted butter, melted
- 16 oz 454 g cream cheese, room temperature
- 1 ¾ cup 210 g powdered sugar
- 1 cup 237 g Biscoff spread (cookie butter)
- 2 teaspoons vanilla extract
- 1 cup 237 ml heavy cream
- ¾ cup 177 ml heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¾ cup 177 g Biscoff spread (cookie butter), melted
- 2 tablespoons 30 g Biscoff cookie crumbs
- 12 Biscoff cookies halved
Instructions
- Combine Biscoff cookie crumbs, granulated sugar, and melted butter in a bowl and press firmly into the bottom of mini cheesecake pans to form crusts.
- In a large bowl, beat cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth using an electric mixer.
- Add heavy cream to the mixture and whip on medium-high speed until thick and fluffy.
- Pipe the cheesecake filling onto the cookie crusts, slightly above the top edge of the pans.
- Chill the cheesecakes in the refrigerator for 12 hours or overnight before removing them from the pans.
- Whip heavy cream, powdered sugar, and vanilla extract together until medium-stiff peaks form for the whipped cream topping.
- Slightly melt additional Biscoff spread in the microwave for about 30 seconds for drizzling.
- Assemble by piping or spooning melted Biscoff spread over each cheesecake, adding a swirl of whipped cream, sprinkling cookie crumbs, and topping with half a Biscoff cookie.
Notes
- Store cheesecakes in an airtight container refrigerated up to 3 days.
- Serve chilled for best texture and flavor.
- Use room temperature cream cheese for smooth filling.