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No Bake Cranberry Orange Cheesecakes


Units Scale


  1. In a bowl, combine the Biscoff cookie crumbs with the 3 Tbsp melted butter to make the crust. Divide evenly between 8 (8 oz) dessert dishes. Press crumbs into the bottom of the dish. I use a cup with a base smaller that the dessert dish to press the crumbs with. Place in the fridge.
  2. In another bowl, beat together the cream cheese and powdered sugar with a mixer until well combined and fluffy. Then beat in the remaining ingredients for the cheese cake until fluffly and combined.
  3. Remove crust from the fridge and divide the cheesecake mixture evenly to top the crusts. Carefully spread out the filling in each dish.
  4. Cover and refrigerate for at least 2 hours or up to 2 days before serving. When ready to serve, top each cheesecake with a spoonful of cranberry sauce. Serves 8.
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