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Mini Biscoff Cheesecakes Recipe

★★★★★

4.7 from 90 reviews
  • Author: Zoe
  • Total Time: 4 hours 30 minutes
  • Yield: 12 mini cheesecakes 1x

Description

These Mini Biscoff Cheesecakes are a delightful twist on classic cheesecake, featuring a crunchy Biscoff cookie crust, creamy Biscoff-infused filling, and a luscious Biscoff spread topping. Perfectly portioned in muffin tins, they make an elegant dessert that’s easy to prepare and sure to impress any crowd.

Ingredients

Scale

For the crust:

  • 1 ½ cups Biscoff cookies, crushed
  • ½ cup unsalted butter, melted

For the cheesecake filling:

  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream
  • ½ cup Biscoff spread

For the topping:

  • ¼ cup Biscoff spread, melted
  • Crushed Biscoff cookies for garnish

Instructions

  1. Preheat oven: Preheat your oven to 325°F (160°C) to prepare for baking the crust.
  2. Make crust mixture: In a mixing bowl, combine the crushed Biscoff cookies and melted butter until well incorporated, forming a crumbly but pressable mixture.
  3. Form crusts: Line a muffin tin with cupcake liners and firmly press the cookie and butter mixture into the bottom of each cup, creating an even crust layer.
  4. Bake crusts: Bake the crusts in the preheated oven for 10 minutes to set them, then remove and allow to cool completely.
  5. Prepare cream cheese mixture: In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy with no lumps.
  6. Add flavorings: Mix in the vanilla extract and Biscoff spread until fully combined, ensuring the filling is rich with Biscoff flavor.
  7. Whip cream: In a separate bowl, whip the heavy cream until stiff peaks form, which will add lightness to the filling.
  8. Fold whipped cream: Gently fold the whipped cream into the cream cheese mixture, maintaining the airiness of the whipped cream for a fluffy texture.
  9. Assemble cheesecakes: Evenly divide the cheesecake filling among the cooled crusts and smooth the tops with a spatula for a neat finish.
  10. Chill: Refrigerate the mini cheesecakes for at least 4 hours to allow them to set properly.
  11. Add topping and serve: Before serving, drizzle the melted Biscoff spread on top and sprinkle with extra crushed Biscoff cookies for garnish and added crunch.

Notes

  • Ensure the cream cheese is softened to room temperature for a smooth filling.
  • Press the crust mixture firmly to prevent crumbling when serving.
  • Allow sufficient chilling time for the cheesecakes to fully set for the best texture.
  • These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days.
  • Use cupcake liners to make removal and serving easier.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Keywords: Mini Biscoff Cheesecakes, Biscoff cheesecake, mini cheesecakes, easy cheesecake recipe, no-bake cheesecake filling, Biscoff dessert

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