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Mini Biscoff Cheesecakes

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Creamy, no-bake mini cheesecakes with a spiced Biscoff cookie crust and velvety Biscoff-infused filling. Topped with a whole Lotus biscuit, these adorable treats are rich, indulgent, and perfectly portioned for dessert lovers.

Ingredients

Scale
  • 1 1/2 cups Biscoff cookie crumbs
  • 1/4 cup unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1/2 cup Biscoff cookie butter
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream, whipped to stiff peaks
  • Whole Biscoff cookies (one per cheesecake)
  • Crushed Biscoff crumbs (optional)

Instructions

  1. Line a muffin tin with paper liners.
  2. Mix Biscoff cookie crumbs and melted butter until combined. Press mixture firmly into the bottom of each liner to form a crust.
  3. In a large bowl, beat cream cheese, Biscoff cookie butter, powdered sugar, and vanilla until smooth.
  4. Gently fold in the whipped cream until well incorporated.
  5. Spoon filling over each crust and smooth the tops. Tap tray lightly to settle.
  6. Chill cheesecakes in the refrigerator for at least 4 hours or overnight.
  7. Before serving, top each with a whole Biscoff cookie and sprinkle with extra crumbs if desired.

Notes

  • For best results, ensure the cream cheese is at room temperature before mixing.
  • Use a piping bag for cleaner filling layers.
  • Store in the fridge for up to 3 days.

Nutrition

Keywords: biscoff, cheesecake, no-bake dessert, mini cheesecake, Lotus biscuits

Find it online: https://foodiecara.com/mini-biscoff-cheesecakes/