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Mini Biscoff Cheesecakes

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Delight in the creamy bliss of these Mini Biscoff Cheesecakes, featuring a crunchy cookie crust and rich Biscoff flavor.

Ingredients

Scale
  • 1 ½ cups Biscoff cookies, crushed
  • ½ cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream
  • ½ cup Biscoff spread
  • ¼ cup Biscoff spread, melted (for topping)
  • Crushed Biscoff cookies for garnish

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Combine the crushed Biscoff cookies and melted butter in a mixing bowl until well combined.
  3. Press the mixture firmly into the bottom of a muffin tin lined with cupcake liners.
  4. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
  5. Beat the softened cream cheese and sugar in a large bowl until smooth and creamy.
  6. Add the vanilla extract and Biscoff spread to the cream cheese mixture, mixing until fully incorporated.
  7. Whip the heavy cream in a separate bowl until stiff peaks form.
  8. Fold the whipped cream into the cream cheese mixture gently.
  9. Divide the cheesecake filling evenly among the cooled crusts and smooth the tops.
  10. Chill in the refrigerator for at least 4 hours or until set.
  11. Drizzle the melted Biscoff spread on top of each cheesecake and sprinkle with crushed cookies before serving.

Notes

These cheesecakes store beautifully in an airtight container in the refrigerator for up to 5 days or can be frozen for up to 2 months.

Nutrition

Find it online: https://www.nailzspa.com/mini-biscoff-cheesecakes-irresistibly-creamy-bliss/

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