No Bake Mini Biscoff Cheesecakes: The Best Homemade Delight
A delicious and easy no bake mini cheesecake recipe featuring Biscoff cookies.
- Prep Time: 20 minutes
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces cream cheese
- 1 cup heavy whipping cream
- 1/2 cup Biscoff spread
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 12 Biscoff cookies
Instructions
- In a mixing bowl, beat the cream cheese until smooth.
- Add the Biscoff spread and powdered sugar, then mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the Biscoff mixture.
- Crush the Biscoff cookies and layer them at the bottom of small jars or cups.
- Spoon the cheesecake mixture over the cookies.
- Refrigerate for at least 4 hours before serving.
Notes
- Best served chilled.
- Can be topped with additional Biscoff spread or cookie crumbs.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg