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Mini Biscoff Cheesecakes Recipe

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4.9 from 5 reviews

Mini Biscoff Cheesecakes are delightful individual-sized desserts featuring a crunchy Biscoff cookie crust, creamy Biscoff-flavored cheesecake filling, and luscious whipped cream topping with a Biscoff spread drizzle and cookie garnish. Perfect for a make-ahead treat that’s rich, smooth, and bursting with caramelized spice flavors.

Ingredients

Crust

  • 165 g biscoff cookies (about 20 cookies)
  • 80 g unsalted butter, melted

Cheesecake Filling

  • 200 g whipping cream, cold
  • 500 g cream cheese (2 bricks), softened to room temperature
  • 100 g Greek yogurt
  • 100 g powdered sugar
  • 100 g biscoff spread, warmed until runny

Toppings

  • 200 g whipping cream, cold
  • 20 g powdered sugar
  • ½ teaspoon vanilla extract
  • 100 g biscoff spread, warmed until runny
  • 12 biscoff cookies

Instructions

  1. Prepare Crust: Line a 12-cup muffin pan with parchment muffin liners. Crush the biscoff cookies finely using a rolling pin or food processor and transfer crumbs to a bowl. Pour melted butter over crumbs and stir until evenly combined, resembling wet sand. Press a heaping tablespoon of the crumb mixture into the base of each liner using a flat-bottomed measuring cup or similar. Chill the crusts in the fridge while preparing the filling.
  2. Whip Cream for Filling: Add cold whipping cream to a medium bowl and beat with an electric mixer on low-medium speed until stiff peaks form. Set aside carefully.
  3. Make Cream Cheese Mixture: In a large bowl, beat cream cheese, Greek yogurt, and powdered sugar on low-medium speed until smooth and creamy using the same mixer.
  4. Add Biscoff Spread: Warm biscoff spread until runny in short bursts in the microwave or on stovetop, then add it to the cream cheese mixture and mix thoroughly to combine evenly.
  5. Fold in Whipped Cream: Gently fold the prepared whipped cream into the cheesecake mixture with a spatula until uniform with no streaks, being careful not to deflate the airiness of the whipped cream.
  6. Fill Liners: Using a large spoon or ice cream scooper, add about 6 tablespoons of the cheesecake filling onto each crust in the liners. Smooth the tops with the back of a spoon, pressing gently toward edges.
  7. Chill Cheesecakes: Cover the pan tightly with plastic wrap and refrigerate overnight (at least 12 hours) to allow cheesecakes to set firmly.
  8. Prepare Topping Whipped Cream: Beat cold whipping cream, powdered sugar, and vanilla extract on low-medium speed until stiff peaks form. Transfer the whipped cream to a piping bag fitted with your desired tip.
  9. Remove Liners: Carefully peel off parchment liners from each cheesecake and place on a serving dish or wire rack. You may choose to leave liners on for ease of serving if preferred.
  10. Add Biscoff Spread Topping: Warm biscoff spread until runny and spoon about 1 tablespoon over each cheesecake. Use the back of the spoon to spread it evenly, allowing some to drip down the sides slightly.
  11. Pipe Whipped Cream and Garnish: Pipe swirls of the prepared whipped cream atop each cheesecake. Garnish each with a whole biscoff cookie or sprinkle with crushed biscoff cookie crumbs. Serve immediately or store in the fridge until ready to serve.

Notes

  • Use cold whipping cream straight from the fridge for best whipping results.
  • Make sure cream cheese is softened to room temperature to avoid lumps in the batter.
  • Do not overmix when folding whipped cream to keep the cheesecake light and airy.
  • Chilling overnight improves firmness and flavor melding.
  • If you don’t have biscoff cookies, speculoos cookies or ginger snaps make good substitutes.
  • Remove parchment liners for elegant presentation, or leave them on for easy transport and serving.
  • Microwave biscoff spread in short 10-second bursts to avoid burning or overheating.

Find it online: https://mealsbykate.com/mini-biscoff-cheesecakes-recipe/