Mini No Bake Biscoff Cheesecakes
These quick and creamy mini no-bake Biscoff cheesecakes are perfect for an easy dessert, featuring a delicious Biscoff cookie crust and a light cheesecake filling.
Ingredients
For the crust
- 1 cup Biscoff cookies, crushed
- 4 tablespoons unsalted butter, melted
For the filling
- 8 oz cream cheese, softened Bring to room temperature for easier mixing.
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream Whip to stiff peaks.
- 1/2 cup Biscoff spread
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
Preparation
- In a bowl, combine crushed Biscoff cookies and melted butter. Press the mixture into the bottom of mini cheesecake cups to form the crust.
- In another bowl, beat together the cream cheese and powdered sugar until smooth.
- Add Biscoff spread, vanilla extract, and ground cinnamon to the cream cheese mixture and mix until combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the Biscoff cheesecake mixture until fully incorporated.
- Spoon the cheesecake filling over the crust in the mini cups and smooth the tops.
- Refrigerate for at least 4 hours or until set.
Serving
- Serve chilled straight from the fridge. Top with extra Biscoff spread, crushed cookies, or a sliver of banana.
Notes
These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 1 month and thaw in the fridge overnight before serving.