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Mini No-Bake Biscoff Cheesecakes

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Delightful mini cheesecakes with a Biscoff cookie crust and creamy filling, no baking required!

Ingredients

Scale
  • 8 Biscoff cookies, crushed
  • 4 tablespoons unsalted butter, melted
  • 1 cup cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 cup Biscoff spread
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream
  • Cinnamon for garnish

Instructions

  1. Prepare the Cookie Crust: In a medium-sized mixing bowl, combine the crushed Biscoff cookies and melted butter. Use a fork to really incorporate the two until the mixture resembles wet sand.
  2. Compress the Crust: Spoon the cookie mixture into the bottom of your mini cheesecake molds or cupcake liners. Press down firmly with the back of a spoon to pack it tightly.
  3. Prepare the Filling: In a large mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Using an electric mixer, beat until smooth and creamy.
  4. Blend in the Biscoff Spread: Next, add the Biscoff spread to the cream cheese mixture and beat until well combined.
  5. Incorporate the Whipped Cream: Gently fold in the whipped cream with a spatula, being careful not to over-mix.
  6. Assemble the Cheesecakes: Spoon the cheesecake filling over the prepared crusts and smooth the tops with a spatula.
  7. Chill in the Fridge: Pop the mini cheesecakes in the fridge for at least 240 minutes, preferably overnight.
  8. Garnish and Serve: Once chilled, sprinkle cinnamon on top and add additional crushed Biscoff cookies for that extra flair.

Notes

These cheesecakes taste even better after chilling for a day or two. They can also be frozen for up to two months.

Nutrition

Keywords: cheesecake, no-bake, Biscoff, dessert, easy dessert

Find it online: https://flavorsbyclara.com/mini-no-bake-biscoff-cheesecakes/