Description
Indulgent mini cheesecakes combining creamy cheesecake and spiced Biscoff biscuits, perfect for gatherings and easy to serve.
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 rolling pin.
- Mix the crushed biscuits with melted butter until combined and resembles wet sand.
- Distribute the biscuit mixture into a silicone muffin pan, pressing down firmly.
- Beat the cream cheese in a bowl until smooth.
- Gradually add powdered sugar, vanilla extract, and Biscoff spread, mixing until creamy.
- Whip the heavy cream in another bowl until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Spoon the cheesecake mixture over the biscuit bases, smoothing the tops.
- Refrigerate for at least 4 hours until set.
- Remove from the pan and garnish with extra crushed Biscoff biscuits and whipped cream if desired before serving.
Notes
Ensure cream cheese is at room temperature for smooth blending. Don’t rush the chilling process for the best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: International
Nutrition
- Serving Size: 1 cheesecake
- Calories: 290
- Sugar: 10g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg