No Bake Mini Biscoff Cheesecakes
Indulge in these creamy and easy no-bake mini Biscoff cheesecakes, perfect for satisfying sweet cravings or entertaining guests.
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened for a smooth, creamy texture
- 1/2 cup powdered sugar to sweeten without grittiness
- 1 teaspoon vanilla extract for depth of flavor
- 1 cup heavy whipping cream for richness and volume
- 1 cup Biscoff cookie spread for a distinctive, spiced flavor
Crust and Topping
- 12 pieces Biscoff cookies, crushed for crust and added texture
- additional pieces Biscoff cookies for topping for decoration and crunch
Instructions
Preparation
- Place the softened cream cheese and powdered sugar in a mixing bowl. Using an electric mixer, beat them together until smooth and well combined.
- Add the vanilla extract and Biscoff cookie spread to the cream cheese mixture and mix again until everything is blended evenly.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture using a spatula until smooth.
- Fold the crushed Biscoff cookies into the cheesecake mixture carefully.
Assembly
- Divide the cheesecake filling into serving cups or small jars, smoothing the tops.
- Chill the cheesecakes in the refrigerator for at least four hours or overnight.
- Before serving, top each mini cheesecake with an additional Biscoff cookie.
Notes
Ensure cream cheese is fully softened to avoid lumps. Chill thoroughly for best flavor and texture.