Ingredients
Scale
- 1 cup Biscoff cookies, crushed (plus extra for topping)
- 4 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup Biscoff spread
- Pinch of salt
Instructions
- Crush Biscoff cookies and mix with melted butter to form crust.
- Press the mixture into the bottom of serving cups to form a sturdy base.
- Whip the heavy cream until soft peaks form.
- Beat the cream cheese, then mix in powdered sugar, vanilla, and salt, and fold in the whipped cream.
- Gently swirl in the Biscoff spread to create ribbons.
- Spoon the cheesecake filling into each cup over the crust.
- Chill in the refrigerator for at least 4 hours or overnight.
- Garnish with crushed Biscoff cookies and serve.
Notes
- For best results, chill overnight.
- Use a piping bag for a more polished cheesecake filling presentation.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian