Description
Deliciously creamy mini cheesecakes made with Biscoff cookies, perfect for a sweet treat.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 6 Biscoff cookies, crushed
- 6 Biscoff cookies, for topping
- 1/4 cup Biscoff spread
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, beat the cream cheese and powdered sugar until smooth.
- Add the heavy cream and vanilla extract, and continue to beat until fluffy.
- Fold in the crushed Biscoff cookies.
- Line a muffin tin with cupcake liners and spoon the cheesecake mixture into each liner.
- Swirl a teaspoon of Biscoff spread on top of each cheesecake.
- Bake for 20 minutes, then allow to cool.
- Chill in the refrigerator for at least 2 hours before serving.
- Top with whole Biscoff cookies before serving.
Notes
- These can be made a day in advance for convenience.
- Store leftovers in the refrigerator for up to 3 days.
- For a richer flavor, use full-fat cream cheese.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg