Description
Delicious mini cheesecakes with a Biscoff cookie crust, creamy filling, and fresh strawberries.
Ingredients
Scale
- 200 g (about 20) Biscoff cookies, finely crushed
- 80 g (6 tbsp) unsalted butter, melted
- 400 g (14 oz) cream cheese, softened
- 120 ml (½ cup) heavy cream, cold
- 80 g (⅓ cup) granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice (for a light tang)
- 80 g (⅓ cup) Biscoff spread (melted slightly for drizzling)
- 6–8 fresh strawberries, halved
- 2 tbsp crushed Biscoff crumbs (for garnish)
Instructions
- Prepare the Crust: Combine Biscoff crumbs and melted butter in a bowl. Stir until evenly moistened and the texture resembles wet sand. Divide the mixture into 6–8 individual dessert rings or a muffin tin lined with acetate or cupcake liners. Press firmly to form the base. Refrigerate for 15 minutes while preparing the filling.
- Make the Cheesecake Filling: In a bowl, beat cream cheese, sugar, and vanilla until smooth and creamy. Add lemon juice and beat again. In a separate chilled bowl, whip heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined and airy. Spoon or pipe the filling over the chilled crusts and smooth the tops. Chill for at least 4 hours, or overnight, until set.
- Decorate: Once set, drizzle melted Biscoff spread over the cheesecakes. Top each with fresh strawberries and sprinkle with a little Biscoff crumble. Keep refrigerated until ready to serve.
Notes
- For best results, use room temperature cream cheese to avoid lumps.
- These cheesecakes can be made a day in advance.
- Feel free to substitute strawberries with other fruits like raspberries or blueberries.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg