Instructions
- Make the crust:
- In a bowl, mix crushed Biscoff cookies with melted butter until evenly combined.
- Press the mixture into the bottom of mini cupcake liners or small dessert cups. Chill in the fridge while preparing the filling.
- Prepare the filling:
- In a bowl, beat the cream cheese and powdered sugar until smooth.
- Add Biscoff spread and vanilla extract, mixing until creamy.
- Gently fold in the whipped cream until fully combined and fluffy.
- Assemble the mini cheesecakes:
- Spoon the filling over the chilled crusts, smoothing the tops.
- Chill in the fridge for at least 2–3 hours to set (overnight is best for firm, creamy cheesecakes).
- Add toppings (optional):
- Before serving, sprinkle crushed Biscoff cookies on top or drizzle with extra Biscoff spread.
💡 Ashley’s Tips
- Use a piping bag for a neat, professional look.
- These mini cheesecakes keep well in the fridge for 3–4 days.
- Perfect for making ahead for parties or gifting! 🎁
If you want, I can also give you a double-chocolate Biscoff twist version — chocolate crust and a chocolate swirl in the filling, absolutely decadent!
Do you want me to do that version too?
Related Posts:
Pages: 1 2