Description
Delightful no bake cheesecake cups featuring a creamy filling made with Biscoff spread and a crunchy cookie crust.
Ingredients
Scale
- 1 package Biscoff cookies
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup whipped cream
- 1/2 cup Biscoff spread
- 1 teaspoon vanilla extract
Instructions
- Start by crushing the Biscoff cookies in a food processor or by placing them in a ziplock bag and using a rolling pin.
- Mix the crushed cookies with melted butter until well combined to create the crust.
- Evenly distribute the mixture into the bottom of your serving cups.
- In a separate bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
- Carefully fold in the whipped cream, Biscoff spread, and vanilla extract until well combined.
- Layer the cheesecake mixture over the cookie crust in the cups.
- Refrigerate the cups for at least 120 minutes to allow them to set properly.
- Garnish just before serving with additional cookie crumbs or a dollop of Biscoff spread.
Notes
Make sure your cream cheese is softened for a smooth filling. Chill time is crucial for texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: no bake cheesecake, Biscoff dessert, easy dessert, creamy cheesecake cups, quick dessert