No-Bake Mini Biscoff Cheesecakes
Indulge in these easy-to-make, no-bake mini cheesecakes featuring the rich flavors of Biscoff cookies. Perfect for any occasion!
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 15 Lotus Biscoff Cookies
- 4 tablespoons butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup melted cookie butter
- Whole Biscoff Cookies (for garnish)
Instructions
- Prepare the crust by crushing the Lotus Biscoff cookies into fine crumbs. Mix with the melted butter until resembling wet sand.
- Press the mixture firmly into the bottom of mini cheesecake pans or muffin tins lined with cupcake liners.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing until combined.
- Pour in the vanilla extract and mix again. In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture gently.
- Spoon the filling over the prepared crusts and generously top with melted cookie butter.
- Garnish with a whole Biscoff cookie on each cheesecake.
- Chill in the refrigerator for at least 240 minutes or until set.
- Remove from pans, serve on a platter, and enjoy!
Notes
These cheesecakes can be made a day in advance to allow the flavors to meld. Keep them covered in the refrigerator.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: no-bake, cheesecake, Biscoff, dessert, easy recipes