Ingredients
Scale
- 1 package Biscoff cookies
- 1/2 cup melted unsalted butter
- 1 cup heavy cream, cold
- 3 blocks full-fat cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 cup creamy Biscoff cookie butter
- 1/3 cup sour cream, room temperature
- 2 tsp pure vanilla extract
- Pinch of salt
- 1/2 cup creamy Biscoff cookie butter (for drizzling)
- Additional Biscoff cookies for garnish (whole or crushed)
- Whipped cream
Instructions
- Prepare the crust by blending Biscoff cookies and melted butter until sandy. Press into mini cheesecake pans.
- Whip cold heavy cream until stiff peaks form.
- Mix softened cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla, and salt until smooth.
- Fold whipped cream into the cheesecake mixture gently.
- Pipe or spoon filling into crusts and refrigerate for at least 6 hours.
- Top with melted Biscoff cookie butter and garnish with cookies or whipped cream before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (75g)
- Calories: 275
- Sugar: 20g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg