Can I use a different type of cookie for the crust?

Absolutely! While Biscoff cookies add a unique flavor, you can substitute them with any cookie you enjoy, such as Oreos, graham crackers, or gluten-free alternatives.

How do I store leftover cheesecakes?

Store your cheesecakes in an airtight container in the fridge for up to three days. If you'd like to keep them longer, place them in the freezer.

Can I make these cheesecakes dairy-free?

Sure! Use dairy-free cream cheese and coconut cream to substitute the heavy cream, and make sure the cookies are dairy-free as well.

How do I know when the cheesecakes are set?

Check the cheesecakes after they have chilled for at least two hours. They should be firm to the touch and should not jiggle when you gently shake them.

What can I use instead of sugar in this recipe?

You can use substitutes like maple syrup, agave nectar, or a sugar alternative such as erythritol; keep in mind that it may slightly alter the texture.

No Bake Mini Biscoff Cheesecakes

Ingredients

Scale

10 Biscoff Cookies, crushed
4 tablespoons Unsalted Butter, melted
8 oz Cream Cheese, softened
1/2 cup Sugar
1 cup Heavy Cream
1 teaspoon Vanilla Extract
1/2 cup Biscoff Spread

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Instructions

Crush the Biscoff cookies into fine crumbs and mix with melted butter. Press into mini cups or muffin tins to form crusts.
Beat cream cheese and sugar together until smooth, then add heavy cream and vanilla extract, whipping until fluffy.
Fold in Biscoff spread and layer over the cookie crusts. Refrigerate for at least 2 hours until set.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. These can also be frozen for a quick treat later on.

Author: Vivian Brooks
Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cheesecake
Calories: 300
Sugar: 20g
Sodium: 150mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg