Mini Biscoff Cheesecakes
Indulge in these adorable, bite-sized Mini Biscoff Cheesecakes that blend creamy cheesecake with a crunchy Biscoff cookie crust.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 270 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups Biscoff cookies, crushed
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- ½ cup Biscoff spread
- ¼ cup Biscoff spread, melted (for topping)
- Crushed Biscoff cookies for garnish
Instructions
- Preheat your oven to 325°F (160°C).
- Combine the crushed Biscoff cookies with melted butter until well combined.
- Press the cookie mixture firmly into the bottom of a muffin tin lined with cupcake liners.
- Bake for 10 minutes, then remove and let cool completely.
- Beat the softened cream cheese and sugar until smooth and creamy.
- Add the vanilla extract and Biscoff spread, mixing until fully incorporated.
- Whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture gently.
- Divide the cheesecake filling evenly among the cooled crusts and smooth the tops.
- Chill in the refrigerator for at least 4 hours or until set.
- Drizzle the melted Biscoff spread on top before serving and sprinkle with crushed cookies.
Notes
Ensure that the cream cheese is fully softened for a smooth texture. Don’t rush the chilling time for the best flavor and texture.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 40mg