Ingredients
Scale
- 2 cups Biscoff cookie crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons salted butter, melted
- 16 oz cream cheese, room temperature
- 1 ¾ cups powdered sugar
- 1 cup Biscoff spread (cookie butter)
- 2 teaspoons vanilla extract
- 1 cup heavy cream
- ¾ cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¾ cup Biscoff spread (cookie butter), melted
- 2 tablespoons Biscoff cookie crumbs
- 12 Biscoff cookies, halved
Instructions
- In a mixing bowl, combine Biscoff cookie crumbs, granulated sugar, and melted butter. Press into mini cheesecake pan cups to form the crust.
- Beat cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth. Add heavy cream and whip until fluffy.
- Pipe the cheesecake mixture onto the crusts and refrigerate for at least 12 hours until set.
- Prepare whipped cream by whipping heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Decorate each cheesecake with melted Biscoff spread, a swirl of whipped cream, and additional cookie crumbs.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg