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Biscoff cookies, known for their unique flavor, are a quintessential element of this dessert. Originating from Belgium, these cookies are made from speculoos, a spiced shortcrust biscuit that has gained popularity worldwide. The cookies' distinctive caramelized flavor, combined with a hint of cinnamon and nutmeg, creates a delightful base for the cheesecake. When blended into the crust and incorporated into the cheesecake filling, Biscoff cookies elevate the dessert to new heights of deliciousness.

No Bake Mini Biscoff Cheesecakes

Indulge in the sweet perfection of No Bake Mini Biscoff Cheesecakes! These delightful desserts combine the rich, caramelized flavor of Biscoff cookies with a creamy cheesecake filling, no oven needed. Perfect for any occasion, they're simple to make and oh-so-satisfying. Discover the unique ingredients and easy steps to create these mini delights, sure to impress at your next gathering. #BiscoffCheesecake #NoBakeDesserts #SweetTreats #PartyDesserts #MiniCheesecakes #EasyRecipes #DessertLovers #BakingFun
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Ingredients
  

1 cup Biscoff cookies, crushed

4 tablespoons unsalted butter, melted

1 cup cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1/2 cup Biscoff spread, gently warmed

Additional Biscoff cookies for topping

Optional: Chocolate shavings or cocoa powder for garnish

Instructions
 

Prepare the Crust: In a medium bowl, combine the crushed Biscoff cookies and melted butter. Mix well until the crumbs are fully coated. Spoon about 2 tablespoons of the mixture into the bottom of each mini cheesecake cup and press down firmly to create an even layer. Set aside.

    Make the Cheesecake Filling: In a large mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy, about 2-3 minutes.

      Whip the Cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well incorporated. Be careful not to deflate the whipped cream.

        Fold in Biscoff Spread: Drizzle the warmed Biscoff spread over the cheesecake mixture and gently fold it in until swirled throughout. You want to see ribbons of Biscoff in the filling for added flavor.

          Assemble the Cheesecakes: Spoon the cheesecake filling over the crust in each mini cup, smoothing the tops with a spatula. Tap gently on the counter to remove air bubbles.

            Chill: Cover the mini cheesecakes with plastic wrap and refrigerate for at least 4 hours or overnight for best results, allowing them to set.

              Serve: Before serving, crush some additional Biscoff cookies and sprinkle them on top of each cheesecake. Optionally, garnish with chocolate shavings or a dusting of cocoa powder for an extra treat.

                Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 10 mini cheesecakes