Description
Indulge in the rich flavors of these Mini No Bake Biscoff Cheesecakes with a crunchy base and creamy filling that will captivate your taste buds.
Ingredients
Scale
- 15 Biscoff cookies (for the base)
- 3 tablespoons butter, melted (for the base)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup Biscoff cookie spread
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
Instructions
- Prepare the base: Crush the Biscoff cookies into fine crumbs and mix with melted butter. Press into mini cheesecake molds.
- Cream the cheese: Beat the cream cheese in a mixing bowl until smooth.
- Sweeten the mixture: Gradually add powdered sugar, then mix in Biscoff cookie spread, heavy cream, and vanilla extract.
- Add cinnamon: If using, fold in the cinnamon until well combined.
- Fill the molds: Spoon the cheesecake filling over the prepared cookie bases.
- Chill and set: Refrigerate for at least 3 hours or until firm.
- Serve chilled: Remove from molds and enjoy!
Notes
Make-ahead tips: These can be prepared up to two days in advance. Top with whipped cream or chocolate sauce for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 45mg