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In the realm of desserts, no-bake treats have surged in popularity over the past few years, offering a delightful alternative for those who prefer not to turn on their ovens. These desserts are not just quick and easy; they are also incredibly versatile, making them perfect for any occasion—from casual gatherings to elegant celebrations. Among the plethora of no-bake options, Mini Biscoff Cheesecakes stand out as an irresistible choice. They combine the creamy decadence of cheesecake with the unique flavor profile of Biscoff cookies, creating a dessert that is sure to impress.

Mini Biscoff Cheesecakes Recipes

Indulge in the creamy delight of Mini Biscoff Cheesecakes, a no-bake dessert that’s as simple to make as it is impressive to share. These mini treats combine the rich flavors of Biscoff cookies and spread with a luscious cheesecake filling, creating a perfect balance of texture and sweetness. Ideal for any occasion, they are a hit with friends and family. Get ready to wow your guests with this easy, elegant dessert! #BiscoffCheesecake #NoBakeDessert #MiniCheesecakes #DessertLovers #EasyRecipes #BakingJoy
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Ingredients
  

150g Biscoff cookies (crushed)

50g unsalted butter (melted)

200g cream cheese (softened)

100g powdered sugar

1 tsp vanilla extract

150ml heavy cream

4 tbsp Biscoff spread

Extra Biscoff cookies for topping

A pinch of salt

Instructions
 

Prepare the crust: In a mixing bowl, combine the crushed Biscoff cookies and melted butter. Stir until well combined, resembling wet sand.

    Form the bases: Line a muffin pan with cupcake liners. Press about 1 tablespoon of the cookie mixture into the bottom of each liner, creating an even layer. Set aside.

      Make the cheesecake filling: In a separate bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing until well incorporated. Add the vanilla extract and a pinch of salt, ensuring everything is well combined.

        Whip the cream: In another bowl, whip the heavy cream until stiff peaks form. Carefully fold this into the cream cheese mixture until no streaks remain.

          Add Biscoff spread: Gently fold in the Biscoff spread (keeping some for drizzling later) to the cheesecake batter until well mixed.

            Assemble the cheesecakes: Spoon the cheesecake filling onto the crusts in the muffin pan, filling them almost to the top. Smooth the tops with a spatula.

              Chill: Place the cheesecakes in the refrigerator for at least 4 hours, or overnight, to set properly.

                Serve: Once set, remove the cheesecakes from the muffin pan. Drizzle with remaining Biscoff spread and top with extra Biscoff cookies for garnish.

                  Prep Time: 15 minutes | Total Time: 4 hours 15 minutes | Servings: 12 mini cheesecakes