Description
Mini Biscoff Cheesecakes are bite-sized indulgent treats with a buttery Biscoff cookie crust, a creamy cookie butter filling, and a whipped cream topping. Perfect for parties, holidays, or any time you’re craving a rich, no-bake dessert.
Ingredients
Scale
Essential Ingredients:
- 2 cups Biscoff cookie crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons salted butter, melted
- 16 oz cream cheese, room temperature
- 1¾ cups powdered sugar
- 1 cup Biscoff spread (cookie butter)
- 2 teaspoons vanilla extract
- 1 cup heavy cream (for folding into the filling)
Optional Add-Ons:
- ¾ cup heavy cream (for topping)
- 2 tablespoons powdered sugar (for sweetening whipped topping)
- ½ teaspoon vanilla extract (for whipped topping)
- ¾ cup melted Biscoff spread (for drizzling)
- 2 tablespoons Biscoff cookie crumbs (for garnish)
- 12 Biscoff cookies, halved (for decoration)
Instructions
- Prepare the crust: In a bowl, mix Biscoff cookie crumbs, granulated sugar, and melted butter until well combined. Press about 1–2 tablespoons of the mixture into the bottoms of a lined muffin tin. Chill in the freezer for 10 minutes.
- Make the filling: In a large bowl, beat cream cheese until smooth. Add powdered sugar, Biscoff spread, and vanilla extract, and beat until fully combined.
- Fold in cream: In a separate bowl, whip 1 cup of heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Assemble: Spoon or pipe the filling evenly onto the chilled crusts. Smooth the tops and refrigerate for at least 4 hours or until set.
- Add toppings (optional): Whip the additional ¾ cup of heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract. Pipe onto chilled cheesecakes. Drizzle with melted Biscoff spread, sprinkle with cookie crumbs, and top with halved Biscoff cookies.
Notes
- Use a cookie scoop for even portioning into cupcake liners.
- Let the cheesecakes chill overnight for best results.
- These freeze well! Just thaw in the fridge for an hour before serving.
- Prep Time: 25 minutes
- Cook Time: undefined
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 360
- Sugar: 26g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
Keywords: mini biscoff cheesecakes, no bake cheesecakes, cookie butter dessert, individual cheesecakes, biscoff recipes