Description
Indulge in the delectable world of Mini Biscoff Cheesecakes, where each bite delivers a creamy, rich flavor that perfectly balances the sweetness of Biscoff cookies with a delightful crunch. Ideal for gatherings or personal treats, these bite-sized delights are sure to impress your friends and family. Easy to make and irresistibly delicious, this recipe will have everyone asking for seconds!
Ingredients
Scale
- 1 ½ cups crushed Biscoff cookies
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- A pinch of salt
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine crushed Biscoff cookies with melted butter and mix until crumbly. Press into mini cupcake liners in a muffin tin.
- Bake for 8-10 minutes until set; allow to cool.
- Beat cream cheese with sugar until smooth; add vanilla extract and mix well.
- Whip heavy cream until soft peaks form; fold into the cream cheese mixture.
- Spoon or pipe the cheesecake filling into cooled crusts and refrigerate for at least 4 hours or overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 280
- Sugar: 19g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg