Mini Biscoff Cheesecake
A delightful dessert that combines the unique taste of Biscoff cookies and spread with a creamy cheesecake filling, served in individual cups.
Prep Time 30 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 30 minutes mins
Course Dessert
Cuisine American
Servings 12 cups
Calories 320 kcal
Crust
- 1 cup Biscoff cookies, crushed These cookies form the base of your cheesecake.
- 4 tablespoons unsalted butter, melted Helps bind the cookie crumbs together.
Filling
- 8 ounces cream cheese, softened Gives the cheesecake its creamy consistency.
- 1/2 cup powdered sugar Adds sweetness to balance the flavors.
- 1 teaspoon vanilla extract Enhances the overall taste.
- 1 cup heavy whipping cream Adds lightness and fluffiness to the filling.
- 1/2 cup Biscoff spread Intensifies the Biscoff flavor.
- Mini cookies Biscoff, for garnish Perfect for topping your cheesecakes.
Prepare the crust by mixing crushed Biscoff cookies with melted butter and pressing into dessert cups. Chill in the refrigerator.
Make the cheesecake filling by beating softened cream cheese, then adding powdered sugar and vanilla. Whip heavy cream and fold into the mixture.
Assemble the cheesecakes by spooning the filling over the chilled crusts and smoothing the tops. Chill for at least 4 hours.
Garnish with mini Biscoff cookies before serving.
Calories: 320kcalProtein: 4gSodium: 200mg
Keyword Biscoff, cheesecake, mini