Mini Biscoff Cheesecakes
Delightful mini desserts that combine creamy cheesecake and the unique flavor of Biscoff cookies, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Biscoff cookies (for crust)
- Butter (melted)
- Cream cheese (softened)
- Biscoff spread
- Sugar
- Vanilla extract
- Heavy cream
Instructions
- Preheat the oven to 325°F (163°C).
- Crush Biscoff cookies and mix with melted butter to form the crust.
- Press the mixture into the bottom of mini cheesecake molds.
- In a bowl, beat cream cheese, Biscoff spread, sugar, and vanilla extract until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
- Divide the cheesecake filling over the crusts.
- Bake for about 20-25 minutes or until set.
- Let cool and refrigerate for a few hours before serving.
- Top with extra Biscoff spread and cookie crumbs if desired.
Notes
Serve chilled, add Biscoff spread on top for extra flavor, and garnish with crushed Biscoff cookies. Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://lunarecipez.com/mini-biscoff-cheesecakes-recipe/