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Mini cheesecakes have gained immense popularity in recent years, captivating dessert lovers with their adorable size and rich flavors. These bite-sized treats offer all the indulgence of a traditional cheesecake without the necessity of slicing and serving a whole cake. Their individual portions make them ideal for parties, gatherings, or simply enjoying as a personal treat. Among the many variations of mini cheesecakes, the Mini Biscoff Cheesecake stands out with its unique flavor profile that beautifully combines the caramelized notes of Biscoff cookies with the creamy richness of cheesecake.

Mini Biscoff cheesecakes that will delight your taste buds!

Discover the irresistible charm of Mini Biscoff Cheesecakes, a no-bake dessert that's perfect for any occasion! These delightful mini treats combine the spiced flavor of Biscoff cookies with a creamy cheesecake filling for a melt-in-your-mouth experience. Easy to prepare and stunning to serve, they're ideal for parties or a personal indulgence. Dive into this quick recipe and impress your guests! #BiscoffCheesecake #NoBakeDessert #MiniCheesecakes #SweetTreats #EasyRecipes
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Ingredients
  

1 cup Biscoff cookies, crushed

4 tablespoons unsalted butter, melted

16 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

½ cup Biscoff spread

Additional Biscoff cookies for topping

Instructions
 

Prepare the crust: In a mixing bowl, combine the crushed Biscoff cookies with the melted butter. Mix until the crumbs are evenly coated.

    Form the crust: Line a muffin tin with paper liners. Evenly distribute the cookie mixture into the liners, pressing it down firmly to form a crust. Place the tin in the freezer while you prepare the filling.

      Make the cheesecake filling: In a large bowl, beat the softened cream cheese until creamy. Gradually add in the powdered sugar and vanilla extract, mixing until smooth.

        Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold this into the cream cheese mixture until well combined.

          Add Biscoff spread: Fold in the Biscoff spread until fully incorporated, creating a silky cheesecake filling.

            Assemble the cheesecakes: Remove the crusts from the freezer and fill each liner with the cheesecake mixture. Smooth the tops with a spatula.

              Chill: Refrigerate the mini cheesecakes for at least 4 hours, or until they set properly (overnight is best).

                Serve: Once set, remove from the muffin tin and gently peel off the liners. Top each cheesecake with a spoonful of Biscoff spread and a half cookie for garnish. Enjoy!

                  Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 12