No-Bake Mini Biscoff Cheesecakes

No-Bake Mini Biscoff Cheesecakes

Ingredients

For the Crust:

• 1 1/2 cups Biscoff cookies, crushed
• 1/4 cup (60 g) unsalted butter, melted

For the Cheesecake Filling:

• 1 cup (240 ml) heavy cream, cold
• 8 oz (225 g) cream cheese, softened
• 1/2 cup Biscoff spread
• 1/2 cup (60 g) powdered sugar
• 1 tsp vanilla extract

For the Topping:

• Extra Biscoff spread, melted (for drizzling)
• Crushed Biscoff cookies (for garnish)
• Whole Biscoff cookies (for garnish)

Instructions

Step 1: Prepare the Crust

1. In a bowl, mix the crushed Biscoff cookies with melted butter until it resembles wet sand.
2. Line a muffin tin with cupcake liners and divide the crust mixture evenly among them, pressing it down firmly with the back of a spoon to form a crust.
3. Refrigerate the crusts while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a large bowl, whip the cold heavy cream until stiff peaks form. Set aside.
2. In another bowl, beat the softened cream cheese, Biscoff spread, powdered sugar, and vanilla extract until smooth and creamy.
3. Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.

Step 3: Assemble the Cheesecakes

1. Spoon the cheesecake filling over the prepared crusts in the muffin tin, smoothing the tops with a spatula.
2. Refrigerate for at least 3 hours or until set.

Step 4: Add Toppings and Serve

1. Once the cheesecakes are set, drizzle melted Biscoff spread over the tops.
2. Garnish each mini cheesecake with a sprinkle of crushed Biscoff cookies and a whole Biscoff cookie for decoration.