Mini Biscoff Cheesecakes
These delightful, bite-sized mini cheesecakes combine the rich flavor of Biscoff cookies with creamy cheesecake for an irresistible treat.
Ingredients
For the crust
- 2 cups Biscoff cookie crumbs
- 2 tbsp granulated sugar
- 6 tbsp salted butter (melted)
For the cheesecake filling
- 16 oz cream cheese (room temperature) Make sure it is at room temperature for easier mixing
- 1 ¾ cups powdered sugar
- 1 cup Biscoff spread (cookie butter)
- 2 tsp vanilla extract
- 1 cup heavy cream
For the whipped topping
- ¾ cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For the topping
- ¾ cup Biscoff spread Melted before topping
- 2 tbsp Biscoff cookie crumbs For garnish
- 12 pieces Biscoff cookies (halved) For garnish
Instructions
Make the Crust
- In a mixing bowl, combine the Biscoff cookie crumbs, granulated sugar, and melted salted butter.
- Use a small cookie scoop (about 1 tablespoon) to portion the crumbs into a mini cheesecake pan.
- Press the crumbs firmly into the bottom of the pan. Set it aside.
Prepare the Cheesecake Mixture
- In a large bowl, blend the cream cheese, powdered sugar, Biscoff spread, and vanilla extract with an electric hand mixer until smooth.
- Gradually pour in the heavy cream and whip the mixture on medium-high speed until it thickens and becomes light and fluffy.
Fill the Cheesecake Crusts
- Transfer the Biscoff cheesecake mixture into a piping bag. Pipe it generously onto the crusts so it slightly rises above the top of the pan.
- Chill the cheesecakes in the refrigerator for about 12 hours or overnight.
Make the Whipped Cream
- In a separate bowl, whip the ¾ cup of heavy cream, powdered sugar, and vanilla extract together with an electric mixer until medium-stiff peaks form.
- Fill another piping bag fitted with a Wilton 1M piping tip with this whipped cream.
Assemble the Cheesecakes
- Gently heat the additional Biscoff spread in the microwave for about 30 seconds to melt it slightly.
- Pipe or spoon the melted Biscoff spread over the cheesecakes.
- Pipe a small swirl of whipped cream on top.
- Sprinkle with Biscoff cookie crumbs and place half a Biscoff cookie on each cheesecake for decoration.
Notes
Serve your Mini Biscoff Cheesecakes chilled. Store any leftover cheesecakes in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze unassembled cheesecakes.