Description
Delight in creamy Biscoff cheesecake cups featuring a crunchy cookie base and a rich topping, perfect for gatherings or a special treat.
Ingredients
Scale
- 1 cup Biscoff cookie crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/4 cup Biscoff cookie spread
- 6 Biscoff cookies, crumbled for garnish
Instructions
- Mix the Biscoff cookie crumbs with the melted butter until well combined.
- Spoon about 2 tablespoons of the crumb mixture into the bottom of each serving cup and press down lightly.
- Beat the softened cream cheese with granulated sugar and vanilla extract in a large mixing bowl until smooth.
- Beat the heavy whipping cream with powdered sugar until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until smooth and well combined.
- Add the Biscoff cookie spread and gently stir until fully incorporated.
- Spoon the cheesecake mixture into the cups on top of the Biscoff crust.
- Refrigerate the cups for at least 120 minutes to set properly.
- Top each cup with crumbled Biscoff cookies before serving.
Notes
For best results, allow the cups to chill so flavors meld beautifully. Store in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Belgian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg