Ingredients
Scale
- 1 cup Biscoff cookies, finely crushed
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Instructions
- 1. Prepare the Crust: Combine crushed Biscoff cookies with melted butter until it resembles wet sand. Press into mini cheesecake molds or cupcake liners.
- 2. Make the Filling: In a bowl, beat softened cream cheese until smooth. Gradually mix in powdered sugar and vanilla extract until well combined.
- 3. Fold in Whipped Cream: Gently fold whipped heavy cream into the cream cheese mixture until just combined.
- 4. Fill Molds: Spoon or pipe the cheesecake filling onto the crusts and smooth out the tops.
- 5. Chill: Cover and refrigerate for at least four hours or until set.
- 6. Serve: Once set, remove from molds and serve chilled with optional toppings.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 10g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg