Description
Delight in the creamy texture and unique flavor of these No Bake Mini Biscoff Cheesecakes. Perfectly served as bite-sized treats for any occasion!
Ingredients
Scale
- 200 g Biscoff biscuits (approximately 20 biscuits)
- 85 g unsalted butter, melted
- 250 g cream cheese, room temperature
- 100 g powdered sugar
- 200 ml heavy cream
- 150 g Biscoff spread
- 1 teaspoon vanilla extract
- Extra crushed Biscoff biscuits, for garnish
- Whipped cream, for topping (optional)
Instructions
- Crush the Biscoff biscuits into fine crumbs using a food processor or by placing them in a sealed plastic bag and pounding with a rolling pin.
- In a bowl, combine the crushed biscuits with the melted butter until well mixed.
- Evenly distribute the biscuit mixture into the bottoms of a silicone muffin pan, pressing down firmly to create a base layer.
- In a separate large bowl, beat the cream cheese until smooth using an electric mixer.
- Add the powdered sugar, vanilla extract, and Biscoff spread to the cream cheese, mixing until well combined and creamy.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, maintaining the mixture’s lightness and volume.
- Spoon the creamy mixture over the biscuit bases in the muffin pan, smoothing the tops for an even finish.
- Refrigerate for at least 4 hours or until set.
- Once set, carefully remove the mini cheesecakes from the pan.
- Garnish with extra crushed Biscoff biscuits and a dollop of whipped cream, if desired, before serving.
Notes
Ensure cream cheese is at room temperature for the best texture. Chill tools when whipping cream for optimal peaks.
- Prep Time: 20
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 14g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg