Description
Velvety mini cheesecakes infused with the flavors of Biscoff, perched atop a crumbly, buttery base.
Ingredients
Scale
- 150g Biscoff biscuits
- 75g unsalted butter, melted
- 300g cream cheese
- 100g powdered sugar
- 200ml heavy cream
- 1 teaspoon vanilla extract
- Biscoff spread for topping
- Crushed Biscoff biscuits for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Crush the Biscoff biscuits into fine crumbs and mix with the melted butter, then press into mini cheesecake molds.
- Beat the cream cheese and powdered sugar in a mixing bowl until smooth.
- Whip the heavy cream with vanilla extract until soft peaks form.
- Fold the whipped cream into the cream cheese mixture gently.
- Spoon the cheesecake filling over the biscuit bases, smoothing the tops.
- Refrigerate for at least 4 hours or overnight to set.
- Top each cheesecake with Biscoff spread and sprinkle crushed biscuits before serving.
Notes
Serve alongside spiced chai or coffee, and store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg