Why make this recipe
Mini Biscoff Cheesecakes are a delightful treat that combine the rich flavors of cream cheese and the unique taste of Biscoff cookies. With their creamy texture and cookie base, they are perfect for gatherings, parties, or just a sweet snack at home. These little cheesecakes are not only easy to make but also fun to eat. Plus, their mini size makes them great for sharing, ensuring everyone gets a taste of this delicious dessert.
How to make Mini Biscoff Cheesecakes
Ingredients:
- 2 cups Biscoff cookie crumbs
- 2 tbsp granulated sugar
- 6 tbsp salted butter (melted)
- 16 oz cream cheese (room temperature)
- 1 ¾ cup powdered sugar
- 1 cup Biscoff spread (cookie butter)
- 2 tsp vanilla extract
- 1 cup heavy cream
- ¾ cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- ¾ cup Biscoff spread (cookie butter)
- 2 tbsp Biscoff cookie crumbs
- 12 Biscoff cookies (halved)
Directions:
In a mixing bowl, stir together the Biscoff cookie crumbs, granulated sugar, and melted salted butter. Portion the crumbs into the mini cheesecake pan using a small cookie scoop (about 1 tablespoon). Firmly press the crumbs into the bottom of the pan to form the crust. Set aside.
In a large bowl, use an electric hand mixer to cream the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth. Pour in the heavy cream and whip the cheesecake mixture on medium-high speed until the mixture thickens and becomes light and fluffy.
Fill a piping bag with the Biscoff cheesecake mixture and pipe it onto the Biscoff cookie crusts, slightly above the top of the pan. Chill the cheesecakes in the refrigerator for 12 hours or overnight. After chilling, remove the cheesecakes from the pan.
To make the whipped cream, in a bowl with an electric mixer, whip the heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form. Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream.
Heat the additional Biscoff spread in the microwave for about 30 seconds to melt slightly. To assemble the cheesecakes, pipe or spoon the melted Biscoff spread on the top of the cheesecakes. Pipe a small swirl of whipped cream on top. Sprinkle the cheesecakes with Biscoff cookie crumbs and top each cheesecake with half of a Biscoff cookie.
how to serve Mini Biscoff Cheesecakes
Serve Mini Biscoff Cheesecakes chilled from the refrigerator. They are perfect for parties and can be served on a platter for guests to help themselves. You can add extra Biscoff spread or cookie crumbs on top for a beautiful presentation.
how to store Mini Biscoff Cheesecakes
Store the Mini Biscoff Cheesecakes in an airtight container in the refrigerator. They will stay fresh for about 4 to 5 days. If you plan to keep them longer, consider freezing them for up to a month. Just make sure to wrap them well to prevent freezer burn.
tips to make Mini Biscoff Cheesecakes
- Use room temperature cream cheese for a smooth and creamy mixture.
- Make sure to chill the cheesecakes overnight for the best texture.
- You can adjust the sweetness by adding more or less powdered sugar according to your taste.
variation
You can customize these Mini Biscoff Cheesecakes by adding toppings like chocolate ganache, caramel sauce, or fresh fruit. You may also consider using different flavors of nut butter instead of Biscoff spread for a unique twist.
FAQs
Can I make these cheesecakes without a mini cheesecake pan?
Yes, you can use muffin tins lined with paper liners. Just adjust the size of the crust and filling accordingly.
Can I substitute Biscoff spread?
You can try other cookie butters or spreads, but the taste will be different from the original recipe.
What can I do if the filling is too thick?
If your cheesecake filling is too thick, add a splash of heavy cream and mix until you reach the desired consistency.
Mini Biscoff Cheesecakes
Ingredients
Method
- In a mixing bowl, stir together the Biscoff cookie crumbs, granulated sugar, and melted salted butter. Portion the crumbs into the mini cheesecake pan using a small cookie scoop (about 1 tablespoon). Firmly press the crumbs into the bottom of the pan to form the crust. Set aside.
- In a large bowl, use an electric hand mixer to cream the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth.
- Pour in the heavy cream and whip the cheesecake mixture on medium-high speed until it thickens and becomes light and fluffy.
- Fill a piping bag with the Biscoff cheesecake mixture and pipe it onto the Biscoff cookie crusts, slightly above the top of the pan.
- Chill the cheesecakes in the refrigerator for 12 hours or overnight. After chilling, remove the cheesecakes from the pan.
- In a bowl with an electric mixer, whip the heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form.
- Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream.
- Heat the additional Biscoff spread in the microwave for about 30 seconds to melt slightly.
- To assemble, pipe or spoon the melted Biscoff spread on top of the cheesecakes. Pipe a small swirl of whipped cream on top. Sprinkle with Biscoff cookie crumbs and top with half of a Biscoff cookie.
