Mini Biscoff Cheesecakes
Makes 9 individual 4 oz servings
No baking needed! These desserts are creamy, dreamy and packed with that irresistible Biscoff flavor.
Ingredients
Filling
- 1¼ lbs (about 2½ packages) cream cheese, softened to room temperature
- 1 cup heavy cream
- 1 cup powdered sugar
- ¾ cup Biscoff cookie butter (spread)
- 3 teaspoons vanilla syrup (or vanilla extract)
- 3 teaspoons lime juice (fresh or bottled)
Crust
- 2 cups Biscoff cookies, finely crushed
- 2 oz (about 4 tablespoons) melted butter
Topping
- Melted Biscoff spread
- Whole Biscoff cookies (for garnish)
Instructions
- Make the crust:
In a small bowl, mix the crushed Biscoff cookies and melted butter until evenly combined. Spoon about ⅛” to ¼” of the crust mixture into the bottom of each small dessert cup or ramekin. Press down firmly to form the base. - Make the filling:
In a large mixing bowl, add the cream cheese, heavy cream, powdered sugar, Biscoff spread, vanilla syrup and lime juice. Mix gently with a spatula or spoon to combine. Then, using a stand mixer (or hand mixer) with a paddle attachment, beat until smooth and creamy. - Assemble:
Spoon the filling over the crust in each cup, pressing gently to remove air pockets and fill to the top. Smooth out the tops. - Chill:
Cover and freeze for about 2 hours until firm. - Top and finish:
Remove from the freezer and spread a thin layer of melted Biscoff spread on top. Chill in the refrigerator until ready to serve. - Serve:
Right before serving, garnish each cheesecake with a whole Biscoff cookie on top.
Enjoy!
Then, take a photo and tag us on instagram @FogHarbor.
Click here to see a quick video of how we make Biscoff Cheesecakes in our kitchen fresh, every day.
