Description
Delightful no-bake mini Biscoff cheesecakes with a creamy filling and a sweet spiced cookie crust.
Ingredients
- 1 cup Biscoff cookies, crushed
- 4 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup Biscoff spread, melted
- Extra Biscoff cookies for topping
Instructions
- Combine crushed Biscoff cookies and melted butter in a bowl. Press the mixture into the bottom of mini cheesecake cups to form the crust.
- Beat the cream cheese until smooth in a separate bowl. Add powdered sugar and vanilla extract, mixing until well combined.
- Whip the heavy cream in another bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Divide the filling over the crusts and drizzle with melted Biscoff spread.
- Chill in the refrigerator for at least 240 minutes or until set.
- Top with whipped cream and an extra Biscoff cookie before serving.
Notes
For best results, use full-fat cream cheese and allow it to soften before mixing.