Description
Indulge in the delightful world of Mini Biscoff Cheesecakes, a no-bake dessert that cookie butter lovers cannot resist. These bite-sized treats feature a crunchy Biscoff cookie crust, a creamy filling made from luscious Biscoff spread and cream cheese, and a drizzle of melted cookie butter on top. Perfect for any occasion—from birthday parties to cozy nights in—these cheesecakes are not only easy to make but also visually appealing. With their rich flavors and adorable presentation, they’re sure to impress your guests or satisfy your sweet cravings.
Ingredients
Scale
- 2 cups Biscoff cookie crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons salted butter, melted
- 16 oz cream cheese, room temperature
- 1 ¾ cups powdered sugar
- 1 cup Biscoff spread (cookie butter)
- 2 teaspoons vanilla extract
- 1 cup heavy cream
- ¾ cup heavy cream (for whipped cream)
- 2 tablespoons powdered sugar (for whipped cream)
- ½ teaspoon vanilla extract (for whipped cream)
- ¾ cup Biscoff spread (cookie butter), melted (for topping)
- 2 tablespoons Biscoff cookie crumbs (for topping)
- 12 Biscoff cookies, halved (for topping)
Instructions
- In a mixing bowl, stir together the Biscoff cookie crumbs, granulated sugar, and melted butter until well combined.
- Portion about 1 tablespoon of the mixture into each cup of a mini cheesecake pan. Firmly press the crumbs down to form the crust. Set aside.
- In a large bowl, use an electric mixer to beat together the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth.
- Pour in the heavy cream. Whip on medium-high speed until thickened and fluffy.
- Fill a piping bag with the cheesecake mixture. Pipe it onto the prepared crusts, slightly above the top of the pan.
- Refrigerate for at least 12 hours or overnight until fully set. Carefully remove cheesecakes from the pan after chilling.
- In a bowl, whip together the heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form. Transfer to a piping bag fitted with a Wilton 1M piping tip.
- Melt the remaining Biscoff spread in the microwave for about 30 seconds; drizzle over cheesecakes.
- Pipe small swirls of whipped cream on top. Sprinkle with additional Biscoff cookie crumbs and garnish each cheesecake with half of a Biscoff cookie.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (50g)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg