Description
Mini Biscoff cheesecakes are the perfect combination of creamy cheesecake and crunchy Biscoff cookies, creating an indulgent treat that delights the senses. These bite-sized desserts are ideal for parties or personal cravings, offering a burst of caramel flavor with every bite. Easy to prepare and beautifully presented, they transform any occasion into a memorable one.
Ingredients
Scale
- 10 Biscoff cookies (crushed)
- 4 tablespoons unsalted butter (melted)
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
Instructions
- Preheat the oven to 350?F (175?C). Mix crushed Biscoff cookies with melted butter until it resembles wet sand.
- Press about one tablespoon of the mixture into mini cupcake liners or greased muffin tins. Bake for 5-7 minutes until golden brown; let cool.
- Beat cream cheese and sugar in another bowl until smooth. Add vanilla extract and mix well.
- Whip heavy cream in a separate bowl until stiff peaks form; gently fold into the cream cheese mixture until combined.
- Spoon or pipe the filling over each cooled crust and chill in the fridge for at least two hours to set.
- Top with additional crushed Biscoff cookies or melted chocolate before serving.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg