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Cozy Recipes

Mini Biscoff Raspberry Cheesecake Bites

these no-bake bites have a creamy filling, a tender biscoff shell, and a raspberry center.

Ingredients

Cheesecake filling

  • 250 g cream cheese
  • 125 ml heavy cream (36%)
  • 90 g Biscoff spread
  • 40 g powdered sugar
  • to taste Raspberry jam

For the shell

  • Biscoff spread
  • Round biscuits
  • Milk

Directions

  1. 1

    Melt the Biscoff spread until smooth. Spoon a thin layer into each cavity of a silicone mold and rotate the mold to cover the bottom and sides.

  2. 2

    Freeze for 15 minutes, then add another thin layer of Biscoff and freeze again for 15 minutes.

  3. 3

    For the filling, beat the cream cheese, powdered sugar and Biscoff spread until smooth.

  4. 4

    Whip the heavy cream separately, then gently fold it into the mixture.

  5. 5

    Fill each shell with the cheesecake mixture, leaving a small space in the center.

  6. 6

    Add a little raspberry jam, then cover with a biscuit lightly dipped in milk.

  7. 7

    Freeze overnight.

  8. 8

    Take them out of the freezer about 10–15 minutes before serving so the filling becomes creamy and soft.