Description

As a busy mom, I know how precious time can be, especially when it comes to whipping up something sweet. That’s why I’m excited to share my recipe for Mini Biscoff Cheesecakes. These little delights are not only a quick solution for a hectic day, but they also pack a punch of flavor that will impress your loved ones. With a buttery Biscoff cookie crust and a creamy filling, these mini cheesecakes are the perfect treat for any occasion. Trust me, once you try them, you’ll be hooked!

Ingredients

Scale

2 cups Biscoff cookie crumbs
2 tbsp granulated sugar
6 tbsp salted butter, melted
16 oz cream cheese, room temperature
1 ¾ cup powdered sugar
1 cup Biscoff spread (cookie butter)
2 tsp vanilla extract
1 cup heavy cream
¾ cup heavy cream (for whipped cream)
2 tbsp powdered sugar (for whipped cream)
½ tsp vanilla extract (for whipped cream)
¾ cup Biscoff spread (for topping)
2 tbsp Biscoff cookie crumbs (for topping)
12 Biscoff cookies, halved (for topping)

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Instructions

In a mixing bowl, stir together the Biscoff cookie crumbs, granulated sugar, and melted salted butter. Portion the crumbs into the mini cheesecake pan using a small cookie scoop (about 1 tablespoon). Firmly press the crumbs into the bottom of the pan to form the crust. Set aside.
In a large bowl, use an electric hand mixer to cream the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth. Pour in the heavy cream and whip the cheesecake mixture on medium-high speed until the mixture thickens and becomes light and fluffy.
Fill a piping bag with the Biscoff cheesecake mixture and pipe it onto the Biscoff cookie crusts, slightly above the top of the pan. Chill the cheesecakes in the refrigerator for 12 hours or overnight. After chilling, remove the cheesecakes from the pan.
To make the whipped cream, in a bowl with an electric mixer, whip the heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form. Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream.
Heat the additional Biscoff spread in the microwave for about 30 seconds to melt slightly. To assemble the cheesecakes, pipe or spoon the melted Biscoff spread on the top of the cheesecakes. Pipe a small swirl of whipped cream on top. Sprinkle the cheesecakes with Biscoff cookie crumbs and top each cheesecake with half of a Biscoff cookie.

Notes

For best results, chill the cheesecakes overnight.
Use room temperature cream cheese for a smoother filling.
Adjust the sweetness of the whipped cream to taste.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-bake
Cuisine: American

Nutrition

Serving Size: 1 cheesecake
Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg