Description
Indulge in a delightful dessert with these Mini Biscoff Cheesecakes. Each bite features a luscious cream cheese filling complemented by a crunchy Biscoff cookie crust, creating a perfect balance of textures and flavors. These mini treats are not only visually stunning but also incredibly easy to make, making them an impressive addition to any gathering. Serve them chilled for a refreshing sweet experience that will leave your guests asking for more!
Ingredients
Scale
- 1 ½ cups Biscoff cookies (crushed)
- ½ cup unsalted butter (melted)
- 16 oz cream cheese (room temperature)
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy cream (cold)
Instructions
- Preheat oven to 350°F (175°C).
- Crush Biscoff cookies in a food processor or zip-top bag until fine crumbs form.
- In a bowl, mix crushed cookies with melted butter until combined.
- Line a muffin tin with paper liners and press the cookie mixture into each liner to form the crust.
- Bake for 8-10 minutes until golden brown. Allow to cool completely.
- In another bowl, beat cream cheese until smooth, then add sugar and vanilla; mix well.
- Gradually add heavy cream while mixing on low speed, then increase to medium-high speed until fluffy peaks form.
- Spoon or pipe the cheesecake filling into cooled crusts and smooth tops if desired.
- Refrigerate for at least 4 hours or overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 15g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg