Description
These Mini No Bake Biscoff Cheesecakes feature a crunchy cookie base and rich, creamy filling, making for a delightful dessert experience.
Ingredients
Scale
- 200g Biscoff Cookies (for the base)
- 100g Unsalted Butter (melted, for the base)
- 400g Cream Cheese (softened)
- 200g Biscoff Spread
- 100g Powdered Sugar
- 200ml Whipped Cream
- 1/2 tsp Cinnamon (optional)
Instructions
- Crush the Biscoff cookies into fine crumbs and mix with melted butter.
- Press the cookie mixture into the bottom of mini cheesecake molds to create the base.
- In a separate bowl, beat together cream cheese, Biscoff spread, and powdered sugar until smooth.
- Gently fold in the whipped cream to maintain its airy texture.
- Spoon the creamy filling over the cookie base in the molds.
- Chill the molds in the refrigerator for 2-3 hours to set.
- Optional: Sprinkle with cinnamon before serving.
Notes
These mini cheesecakes can be made a day in advance and stored in the fridge. They can be served with toppings like fresh berries or chocolate drizzle.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg