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Mini Biscoff Cheesecakes

Indulge in Mini Biscoff Cheesecakes for an Easy No-Bake Treat

Mini Biscoff Cheesecakes are a delightful, creamy dessert that combines cookie butter with rich cheesecake flavors, perfect for gatherings or a cozy night in.
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Prep Time 30 minutes
Chill Time 12 hours
Total Time 12 hours 30 minutes
Servings: 12 cheesecakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Biscoff Cookie Crumbs Crushed graham crackers can be used as a substitute.
  • 2 tablespoons Granulated Sugar Consider reducing or using a sugar alternative.
  • 4 tablespoons Salted Butter Melted; can substitute unsalted butter with a pinch of salt.
Cheesecake Filling
  • 12 ounces Cream Cheese Softened; using light cream cheese may alter texture.
  • 1 cup Powdered Sugar Can be replaced with a sugar alternative.
  • 1/2 cup Biscoff Spread (Cookie Butter) The star flavor component.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for the best results.
  • 1 cup Heavy Cream Can be substituted with half-and-half for a lighter texture.
Topping
  • 1 cup Heavy Cream For whipped topping.
  • 2 tablespoons Powdered Sugar For sweetening whipped cream.
  • 1 teaspoon Vanilla Extract For flavor in whipped cream.
  • 6 pieces Halved Biscoff Cookies For garnish; can be omitted or replaced with chocolate shavings.

Equipment

  • Medium mixing bowl
  • large mixing bowl
  • Spatula
  • Mini cheesecake pans
  • Electric Mixer

Method
 

Prepare the Crust
  1. Mix Biscoff cookie crumbs, granulated sugar, and melted salted butter in a medium bowl until resembling wet sand. Press firmly into the bottom of mini cheesecake pans. Set aside in the fridge.
Make Cheesecake Filling
  1. In a large mixing bowl, beat softened cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth, about 2-3 minutes. Gradually add heavy cream, whipping until thick and fluffy, 3-4 minutes.
Assemble Cheesecakes
  1. Spoon cheesecake filling into prepared crusts, generously overfilling to create a dome shape. Smooth the tops and place in the refrigerator to chill for at least 12 hours.
Make Whipped Cream
  1. Whip heavy cream with powdered sugar and vanilla extract until medium-stiff peaks form, about 5-7 minutes.
Add Toppings
  1. Melt additional Biscoff spread in the microwave until pourable, about 20 seconds. Drizzle over chilled cheesecakes and top with cookie crumbs and halved Biscoff cookies.

Nutrition

Serving: 1cheesecakeCalories: 320kcalCarbohydrates: 38gProtein: 4gFat: 20gSaturated Fat: 12gCholesterol: 80mgSodium: 160mgPotassium: 60mgFiber: 1gSugar: 24gVitamin A: 400IUCalcium: 50mg

Notes

Use room temperature cream cheese for a smooth filling. Allow cheesecakes to chill properly for the best texture. Taste filling to adjust sweetness as desired.

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