A delightful mini no-bake cheesecake with a crust made from crushed Biscoff cookies, brown sugar, and melted butter, layered with a creamy filling of heavy cream, cream cheese, and Biscoff spread. Perfect as a personal dessert!
1: Mix crushed Biscoff cookies, brown sugar, and melted butter well, then press into the bottom of a small spring form pan.
2: Refrigerate the crust while preparing the cheesecake filling.
3: In a bowl, whip the heavy cream into stiff peaks.
4: In another bowl, beat the cream cheese with sugar until well incorporated.
5: Add powdered sugar, sour cream, lemon juice, and vanilla into the cream cheese mixture and mix until smooth.
6: Add in the Biscoff spread until combined.
7: Fold half of the whipped cream into the mixture gently.
8: Add the remaining half of the whipped cream, folding gently to maintain fluffiness.
9: Pour the cheesecake filling into the prepared crust and chill in the fridge for at least 3 hours.
10: Optional: Pour a layer of melted Biscoff over top and sprinkle with extra crumbs before serving.
