Mini Biscoff Cheesecakes

Mini Biscoff Cheesecakes are a delightful twist on traditional cheesecake, combining a crunchy Biscoff cookie crust with a silky, creamy filling. These no-bake treats are topped with rich cookie butter and whipped cream, making them perfect for any occasion—whether it's a festive gathering or a cozy night in. Bite-sized and easy to prepare, they’re sure to impress your guests while satisfying your sweet cravings. With customizable toppings and the option to make them ahead of time, these mini desserts fit seamlessly into any dessert spread.

Prep Time20 mins

Course: Dessert Cuisine: American Keyword: For added flavor, consider incorporating fresh fruit or chocolate sauce as toppings. Use room temperature ingredients for easier mixing and better texture. Servings: 12 mini cheesecakes Calories: 220kcal Author: Tisha

Ingredients

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.

Nutrition