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