Irresistible Mini Biscoff Cheesecake Cups
These Mini Biscoff Cheesecake Cups combine therich, creamy flavor of cheesecake with the caramelized sweetness of Biscoffcookies. Perfect for any occasion, they’re simple, no-bake treats that arepacked with flavor.
Ingredients
Baking & Spices:
- 1 cup powdered sugar
- 1 pinch salt
- 2 tsp pure vanilla extract
- Whipped cream for topping
Snacks:
- 1 8.8 oz, 250g package of Biscoff cookies (for the crust)
- Additional Biscoff cookies whole or crushed, for garnish
Dairy:
- 1/2 cup unsalted butter melted, for the crust
- 1 1/2 cups creamy cookie butter divided for filling and topping
- 3 8 oz. blocks full-fat cream cheese (softened)
- 1 cup heavy cream
- 1/3 cup sour cream
Instructions
- Prepare the Crust: Place the Biscoff cookies in a food processor and blend until fine crumbs form. Transfer the crumbs to a mixing bowl and stir in the melted butter until evenly combined. Press the mixture into the bottoms of your mini cheesecake molds or cupcake liners to form a firm crust. Refrigerate for 20 minutes.
- Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese with a hand mixer until smooth. Add the powdered sugar, sour cream, and vanilla extract, mixing until fully combined. Gradually mix in the creamy cookie butter until the filling is rich and creamy. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cheesecake mixture.
- Assemble the Cheesecakes: Spoon or pipe the cheesecake filling over the prepared crusts, smoothing out the tops. Refrigerate for at least 4 hours or overnight to set.
- Add the Topping: Warm the remaining cookie butter in the microwave for 20-30 seconds until pourable. Drizzle it over the cheesecakes. Top each cheesecake with whipped cream and garnish with crushed or whole Biscoff cookies.
- Serve and Enjoy: Carefully remove the cheesecakes from the molds or cupcake liners. Serve chilled and enjoy the creamy, decadent dessert!