🧁 Mini Biscoff Cheesecakes

🧑‍🍳 Instructions:

1. Prepare the crust:
   Mix the crushed Biscoff cookies with melted butter until combined.
   Press the mixture evenly into mini cupcake liners or silicone molds. Refrigerate to set.

2. Prepare the gelatin:
   Soak gelatin sheets in cold water for 5–10 minutes.
   Squeeze out excess water and gently warm until fully dissolved (do not boil).

3. Prepare the filling:
   Beat the cream cheese with sugar and vanilla extract until smooth.
   Whip the heavy cream until soft peaks form, then gently fold into the cream cheese mixture.
   Add the dissolved gelatin and mix well.

4. Assemble:
   Pour the filling over the crusts in the molds, filling almost to the top.
   Refrigerate for at least 3–4 hours, or until set.

5. Decorate:
   Before serving, add a spoonful of Biscoff spread on top of each mini cheesecake and decorate with crushed or whole Biscoff cookies.

⏱️ Estimated time:

• Prep: 30 minutes

• Chill: 3–4 hours (preferably overnight)