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–+ servings
Serine milo

Mini Biscoff Cheesecake

Mini Biscoff Cheesecakes are rich, creamy, and no-bake! With a spiced cookie crust, whipped filling, and luscious topping, they’re perfect for holidays or any time you crave indulgence.
Print Recipe
Prep Time 25 minutes
Total Time 4 hours 25 minutes
Servings: 12 mini cheesecakes
Course: Dessert, Desserts
Cuisine: American
Calories: 652
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 22 Biscoff cookies
  • 0.25 cup unsalted butter (melted)
  • 12 oz full-fat cream cheese (room temp)
  • 1 cup Biscoff spread
  • 1 tsp vanilla extract
  • 1.5 cups heavy whipping cream
  • 1 cup heavy whipping cream (for topping)
  • 2 tbsp powdered sugar
  • 0.75 cup Biscoff spread (for drizzle)
  • 4 Biscoff cookies (crushed, for garnish)
  • 6 Biscoff cookies (halved, for topping)

Equipment

  • food processor
  • stand mixer with paddle & whisk attachments
  • 12-hole removable-bottom pan or muffin tin with liners
  • piping bag with star tip
  • offset spatula
  • spoon or small glass (for pressing crust)

Method
 

  1. Crush Biscoff cookies in a food processor, then mix with melted butter until sandy.
  2. Press crust into 12-hole pan or lined muffin tin. Chill in the fridge.
  3. Beat cream cheese until smooth. Add Biscoff spread and vanilla extract; mix well.
  4. Whisk in heavy cream until thick and mousse-like.
  5. Spoon filling onto crusts, smooth tops, and chill for 4+ hours or overnight.
  6. Whip cream and powdered sugar until soft peaks. Transfer to piping bag.
  7. Warm Biscoff spread and drizzle over chilled cheesecakes.
  8. Pipe whipped cream, sprinkle crushed cookies, and garnish with halved cookies.

Nutrition

Calories: 652kcalCarbohydrates: 40gProtein: 7gFat: 52gSaturated Fat: 25gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 95mgSodium: 197mgPotassium: 110mgFiber: 0.3gSugar: 21gVitamin A: 1200IUCalcium: 55mgIron: 1.2mg

Notes

Use full-fat cream cheese and real heavy cream for best texture. Freeze overnight, then refrigerate before unmolding for clean edges. Decorate just before serving for best results.
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