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Mini No Bake Biscoff Cheesecakes

Delicious mini cheesecakes that combine the rich flavors of Biscoff cookies with creamy cheesecake, perfect for any occasion.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups Biscoff cookies, crushed Use a blender or food processor for fine crumbs.
  • 1/2 cup Butter, melted
For the cheesecake filling
  • 8 oz Cream cheese, softened Ensure it's room temperature for the best texture.
  • 1/2 cup Biscoff spread
  • 1/4 cup Powdered sugar
  • 1 cup Heavy cream Whipped to stiff peaks.
  • 1/2 tsp Cinnamon Optional for flavor enhancement.

Method
 

Preparation of the crust
  1. Crush the Biscoff cookies until fine crumbs.
  2. Mix the crumbs with melted butter until sandy.
  3. Press the mixture firmly into the bottoms of mini dessert cups.
Making the cheesecake filling
  1. Beat the softened cream cheese until smooth.
  2. Add Biscoff spread and powdered sugar, and mix until combined.
  3. Whip the heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture.
Assembling and setting
  1. Spoon the cheesecake filling into the crusts and smooth the tops.
  2. Refrigerate for at least 4 hours, or until fully set.
Serving
  1. Serve chilled, optionally drizzled with Biscoff spread or topped with whipped cream.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For variations, try Nutella or peanut butter as substitutes for Biscoff spread.