Mini Biscoff Cheesecakes 

Mini Biscoff Cheesecakes are a delightful no-bake dessert that combines the rich flavors of Biscoff cookies and spread into a creamy, individual-sized treat. These cheesecakes feature a crunchy Biscoff cookie crust, a smooth and spiced cheesecake filling, and are topped with a drizzle of melted Biscoff spread and whipped cream. Perfect for parties, special occasions, or as a sweet indulgence, these mini cheesecakes are sure to impress. 

Ingredients

For the Crust:

• 1½ cups Biscoff cookies, crushed
  
  

• ¼ cup unsalted butter, melted
  
  

For the Cheesecake Filling:

• 8 oz (225g) cream cheese, softened
  
  

• ½ cup powdered sugar
  
  

• 1 cup whipped cream
  
  

• ½ cup Biscoff spread
  
  

• 1 teaspoon vanilla extract
  
  

Optional Toppings:

• Extra Biscoff spread, melted
  
  

• Crushed Biscoff cookies
  
  

• Whipped cream
  
  

Note: For a dairy-free version, substitute cream cheese with a plant-based alternative and use coconut whipped cream.

Directions

1. Prepare the Crust:
   
   

   • In a food processor, pulse the Biscoff cookies until finely crushed.
     
     

   • In a mixing bowl, combine the crushed cookies with melted butter. Stir until the mixture resembles wet sand.
     
     

   • Spoon the mixture into mini cheesecake molds or muffin tins, pressing firmly to create an even crust.
     
     

   • Refrigerate for at least 30 minutes to set.
     
     

2. Make the Cheesecake Filling:
   
   

   • In a large bowl, beat the softened cream cheese until smooth and creamy.
     
     

   • Gradually mix in the powdered sugar and vanilla extract until well combined.
     
     

   • Gently fold in the Biscoff spread until the mixture is uniform.
     
     

   • Carefully fold in the whipped cream to add lightness to the filling.
     
     

3. Assemble the Cheesecakes:
   
   

   • Spoon the cheesecake filling over the prepared crusts, smoothing the tops with a spatula.
     
     

   • Refrigerate for at least 2 hours, allowing the cheesecakes to set properly.
     
     

4. Serve and Enjoy:
   
   

   • Before serving, drizzle extra melted Biscoff spread on top and sprinkle with crushed cookies for added texture.
     
     

   • Serve chilled and enjoy your Mini Biscoff cheesecakes!
     
     

Nutritional Information (per mini cheesecake)

• Calories: Approximately 250 kcal
  
  

• Total Fat: 15g
  
  

• Saturated Fat: 8g
  
  

• Cholesterol: 40mg
  
  

• Sodium: 150mg
  
  

• Total Carbohydrates: 28g
  
  

• Dietary Fiber: 1g
  
  

• Sugars: 15g
  
  

• Protein: 3g