Mini Biscoff Cheesecakes (Print Version)
# Ingredients:
→ Biscoff Cookie Crust
01 -
2 cups Biscoff cookie crumbs
02 -
2 tablespoons granulated sugar
03 -
6 tablespoons salted butter, melted
→ Cheesecake Filling
04 -
16 oz cream cheese, room temperature
05 -
1 ¾ cup powdered sugar
06 -
1 cup Biscoff spread (cookie butter)
07 -
2 teaspoons vanilla extract
08 -
1 cup heavy cream
→ Whipped Cream
09 -
¾ cup heavy cream
10 -
2 tablespoons powdered sugar
11 -
½ teaspoon vanilla extract
→ Toppings
12 -
¾ cup Biscoff spread (cookie butter)
13 -
2 tablespoons Biscoff cookie crumbs
14 -
12 Biscoff cookies, halved
# Instructions:
01 -
Mix Biscoff cookie crumbs, granulated sugar, and melted butter. Press about 1 tablespoon of mixture into each mini cheesecake pan cavity.
02 -
Beat cream cheese, powdered sugar, Biscoff spread, and vanilla until smooth. Add heavy cream and whip until light and fluffy.
03 -
Pipe cheesecake mixture onto crusts, slightly above pan rim. Refrigerate for 12 hours or overnight.
04 -
Whip heavy cream, powdered sugar and vanilla extract until medium-stiff peaks form.
05 -
Top cheesecakes with melted Biscoff spread, whipped cream swirl, cookie crumbs, and half Biscoff cookie.
# Notes:
01 -
Store in refrigerator for up to 3 days
02 -
Serve chilled
03 -
No baking required