Dessert
Mini Biscoff Cheesecakes
45 minServes 12Nutri-Score D€€
D
45 min
45 minMini Biscoff Cheesecakes
what you need
Ingredients
Biscoff cookies (crushed)Bakery250 g- Biscoff spread (plus extra for decorating)Pantry120 g
Unsalted butter (melted)Dairy113 g
Cream cheese (softened)Dairy227 g
Heavy cream (cold)Dairy240 ml- Powdered sugarPantry60 g
- Vanilla extractPantry15 ml
per serving
Nutrition
209kcal
- Carbs
- 18 g
- Proteins
- 2 g
- Fat
- 15 g
what you’ll use
Tools
Mixing bowl ×2
Hand mixer- Muffin pan
Microwave
step by step
Method
- Step 1
Make the crust
- Crush the Biscoff cookies into fine crumbs.
- Melt the unsalted butter and mix with the crumbs until combined.
- Line a muffin pan with cupcake liners, add the crust mix and press it down firmly.
- Step 2
Chill the crust
- Place the pan in the freezer to set the crust.
- Step 3
Whip the cream
- Pour the heavy cream into a bowl and mix until stiff peaks form.
- Step 4
Make the cheesecake filling
- In another bowl, mix the cream cheese with the Biscoff spread.
- Add the powdered sugar and vanilla extract.
- Add the whipped cream and mix until well combined.
- Step 5
Assemble and freeze
- Spoon the cheesecake mix over the crusts and smooth out the tops.
- Freeze until set.
- Step 6
Decorate
- Melt some Biscoff spread in the microwave.
- Drizzle over the cheesecakes and top with crushed cookies.