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In recent years, mini desserts have surged in popularity, captivating the hearts and taste buds of dessert lovers everywhere. The charm of mini desserts lies in their ability to deliver all the indulgence of traditional sweets in a perfectly portioned size, making them ideal for sharing or enjoying solo. Among these delightful treats, the Mini Biscoff Cheesecake stands out as a unique and flavorful option that promises to satisfy even the most discerning sweet tooth.

Mini Biscoff Cheesecakes Recipes

Indulge in the delightful world of Mini Biscoff Cheesecakes! These charming treats combine the rich, caramelized flavor of Biscoff cookies with a creamy cheesecake filling, making them perfect for any occasion. With a satisfying crunch and a velvety texture, they are a hit at gatherings, parties, or simply as a sweet treat for yourself. Discover how to make these mouthwatering mini desserts and impress your guests! #BiscoffCheesecake #MiniDesserts #CheesecakeLove #DessertRecipes #SweetTreats
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Ingredients
  

1 cup Biscoff cookies, crushed

4 tablespoons unsalted butter, melted

16 oz (2 packages) cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1/2 cup Biscoff spread (plus extra for drizzling)

Pinch of salt

Optional: Extra Biscoff cookies for garnish

Instructions
 

Prepare the crust: In a mixing bowl, combine the crushed Biscoff cookies and melted butter until well mixed. Evenly distribute the mixture into the bottom of 12 mini cheesecake cups or a muffin tin, pressing down firmly to create a solid crust layer. Refrigerate the crust while you prepare the cheesecake filling.

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

      Incorporate the Biscoff spread: Add the Biscoff spread to the cream cheese mixture and blend until smooth and evenly combined.

        Whip the cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture, ensuring you don't deflate the cream. The mixture should be light and fluffy.

          Assemble the cheesecakes: Spoon or pipe the cheesecake filling onto the prepared cookie crusts in the mini cups. Smooth the tops with a spatula.

            Chill: Cover the cheesecakes with plastic wrap and refrigerate for at least 4 hours, or until set (overnight is best).

              Serve: Once set, drizzle extra Biscoff spread on top of each cheesecake and garnish with extra Biscoff cookies if desired. Serve cold and enjoy!

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