MINI NO-BAKE BISCOFF CHEESECAKE

Name: MINI NO-BAKE BISCOFF CHEESECAKE
Prep time: 15 min
Total time: 15 min
Yield: 12
Ingredients: 1.5 cup Biscoff biscuit crumbs; 0.25 cup melted unsalted butter; 2 tbsp Biscoff spread; 1 piece softened cream cheese (227g); 0.5 cup sugar; 0.5 cup Biscoff spread; 2 tsp Pure vanilla extract; 2 piece Egg replacer (I use Bob's Red Mill egg replacer); 1 piece Large Cool Whip (16 oz)

15 mins prepServes 12

Creamy decadent Biscoff cheesecake filling with a buttery cookie crust, this is my new obsession! And it's so friggin easy to make, 15 mins and you'll be in dessert heaven! 😍

12 servings

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Instructions

1. Mix together ingredients for crust until forms a crumble. Press the crust into the bottom of cups. Freeze.
2. Cream together all filling ingredients except cool whip. Fold in 3/4 of container (12oz) of Cool Whip.
3. Top the crusted pan/cups with filling evenly. With the remainder of the Cool Whip top the filling evenly. Cover and store in freezer. To serve: remove from freezer for 15-20 minutes until slightly softened.

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MINI NO-BAKE BISCOFF CHEESECAKE

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