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Mini Biscoff Cheesecakes

These Mini Biscoff Cheesecakes are creamy, delightful treats with a crunchy Biscoff cookie base, perfect for sharing with family and friends.
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Prep Time 20 minutes
Total Time 3 hours
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup Biscoff cookie crumbs
  • 4 tbsp melted butter
For the filling
  • 8 oz cream cheese, softened Ensure it's soft to avoid lumps.
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 cup whipped cream Gently fold in to maintain airiness.
For garnish
  • as needed Biscoff cookies Use crushed cookies or whole cookies for topping.

Method
 

Preparation
  1. Combine the Biscoff cookie crumbs and melted butter in a mixing bowl until resembling wet sand.
  2. Press the mixture into the bottom of mini cupcake liners or a muffin pan using the back of a spoon to pack it down.
  3. In a separate bowl, beat the cream cheese with sugar and vanilla extract until smooth.
  4. Gently fold in the whipped cream until well mixed, avoiding overmixing.
  5. Spoon the cream cheese mixture over the Biscoff crust filling each cup until nearly full.
  6. Chill in the refrigerator for at least 3 hours or overnight for best results.
  7. Before serving, top each cheesecake with crushed Biscoff cookies or a whole cookie.

Notes

To store, place in an airtight container in the fridge for up to a week or freeze for three months. Thaw overnight in the refrigerator. They are best served cold.