Mini Biscoff Cheesecakes
Creamy, no-bake Mini Biscoff Cheesecakes with a buttery cookie crust and silky Biscoff filling. Ready in 20 minutes of hands-on time and perfect for holidays, parties, or anytime you want an easy impressive dessert.
Equipment
- 12-cup muffin tin
- Electric hand mixer
- Food processor
- Mixing bowls
Ingredients
- 200 g Lotus Biscoff cookies finely crushed, about 26 cookies
- 60 g unsalted butter melted
- 340 g full-fat cream cheese softened to room temperature
- 120 ml heavy whipping cream cold
- 80 g powdered sugar sifted
- 100 g Biscoff spread smooth, plus extra for drizzling
- 1 tsp pure vanilla extract
- 12 whole Biscoff cookies for topping, optional
Instructions
- Prepare a 12-cup muffin tin with paper liners and set aside.
- Crush the Biscoff cookies into fine crumbs using a food processor, then mix with melted butter until it resembles wet sand.
- Press about 1.5 tablespoons of crust mixture firmly into the bottom of each liner. Refrigerate while you make the filling.
- Beat the softened cream cheese with an electric mixer until completely smooth, about 2 minutes.
- Add the powdered sugar, vanilla extract, and Biscoff spread. Mix until fully combined and creamy.
- Whip the cold heavy cream in a separate bowl to stiff peaks.
- Fold the whipped cream gently into the cream cheese mixture in two additions. Do not overmix.
- Spoon or pipe the filling over each crust, smoothing the tops.
- Refrigerate for at least 4 hours, or overnight for best results.
- Top each cheesecake with a drizzle of warmed Biscoff spread and a whole Biscoff cookie before serving.
Notes
- Cream cheese must be fully softened to avoid lumps in the filling.
- Keep heavy cream cold until the moment you whip it.
- These freeze well for up to 2 months - freeze solid on a tray first, then bag them.
- Total time includes 4 hours of chilling time.