Description
Delightful mini cheesecakes featuring creamy cheesecake and crispy Biscoff biscuits, perfect for any occasion.
Ingredients
Scale
- 150g Biscoff biscuits (approximately 20 biscuits)
- 50g dairy-free butter/margarine
- 260ml dairy-free whipping cream
- 160g dairy-free cream cheese
- 6 Biscoff biscuits, crushed
- 2 heaped tablespoons Biscoff spread
- 30ml dairy-free whipping cream
- 80g Biscoff spread (for filling and drizzling)
- Additional Biscoff biscuits for decoration
Instructions
- Melt the dairy-free butter in a saucepan over low heat. Transfer it to a mixing bowl.
- Blend the Biscoff biscuits into fine crumbs. Combine the crumbs with the melted butter and press this mixture into cookie cup tins. Place them in the freezer.
- In another bowl, whip the dairy-free whipping cream and cream cheese until thick. Mix in the crushed biscuits and Biscoff spread. Pipe this filling into the cookie cups.
- Pipe Biscoff spread down the center of each cheesecake filling. Return them to the freezer for about 4 hours or overnight to set.
- Melt some Biscoff spread and drizzle it on top of each cheesecake. Whip the remaining dairy-free cream and pipe a swirl on each one. Decorate with additional Biscoff biscuits and crumbled cookies.
Notes
Freeze well before serving and allow to defrost in the fridge for the best texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cheesecake, no-bake, Biscoff, dessert, dairy-free, mini desserts