Mini Biscoff Cheesecakes Recipe
These Mini Biscoff Cheesecakes are a delightful no-bake dessert featuring a buttery Biscoff cookie crust and a creamy, light cheesecake filling made with low-fat cream cheese, Skyr, and whipped cottage cheese. Sweetened with a sugar blend and flavored with vanilla, these individual cheesecakes are perfect for a make-ahead treat topped with fresh berries and a drizzle of Biscoff spread.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Crust
- 12 Biscoff cookies
- 4 tbsp butter (melted)
Filling
- 0.25 oz unflavored gelatin (1 packet)
- ¼ cup water
- 8 oz low-fat cream cheese (softened to room temperature)
- 1 cup low-fat plain Skyr (or plain Greek yogurt)
- 1 cup Good Culture cottage cheese (whipped)
- ¼ cup Splenda sugar blend
- 2 tsp vanilla extract
Optional Toppings
- Fresh berries
- Drizzle of Biscoff spread or honey
Instructions
- Prepare the crust: Place the Biscoff cookies into a food processor and blitz until finely ground. Drizzle in the melted butter and process until combined, creating a texture similar to wet sand. Divide this mixture evenly into jars or dessert dishes, pressing down firmly to compact the crust. Refrigerate to chill while preparing the filling.
- Dissolve the gelatin: Bloom the unflavored gelatin by sprinkling it over ¼ cup of water and letting it sit for 5 minutes. Then, warm the mixture in the microwave for 15-20 seconds until dissolved completely. Stir well and set aside.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese, Skyr (or Greek yogurt), whipped cottage cheese, sugar blend, and vanilla extract until smooth and creamy. Using a stand mixer with a whisk attachment works best.
- Incorporate the gelatin: Slowly pour the dissolved gelatin mixture in a thin stream into the cheesecake filling while beating to combine thoroughly.
- Assemble and chill: Divide the cheesecake filling evenly over the prepared crusts in the jars. Refrigerate for at least 6 hours, preferably overnight, to allow the cheesecakes to firm up and set.
- Add toppings and serve: Before serving, top each mini cheesecake with fresh berries and optionally drizzle with honey or melted Biscoff spread for extra flavor.
Notes
- You can substitute Skyr with plain Greek yogurt if preferred.
- To whip the cottage cheese, use a stick blender directly in the container for a smoother texture.
- Alternative sweeteners to Splenda include erythritol or stevia, adjusting to taste.
- These mini cheesecakes are best chilled overnight to fully set.
- Use 8-oz jars to allow room for toppings.
Find it online: https://recipethrive.com/mini-biscoff-cheesecakes-recipe/
