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Mini Biscoff Cheesecakes Recipe

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4.6 from 94 reviews

These Mini Biscoff Cheesecakes are a delightful no-bake dessert featuring a crunchy biscoff cookie crust and a creamy biscoff-flavored cheesecake filling. Topped with whipped cream and more biscoff spread, they offer the perfect balance of sweetness and spice in a convenient bite-sized portion, ideal for parties or indulgent treats.

Ingredients

Crust

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

Cheesecake

  • 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 by placing them in a ziploc bag and smashing with a rolling pin or using a food processor until finely crumbed. Transfer crumbs to a medium bowl.
  2. Mix Crust: Pour melted unsalted butter into the crushed biscoff crumbs and stir until all crumbs are saturated and the mixture resembles wet sand.
  3. Press Crust into Liners: Spoon a heaping tablespoon of the crumb mixture into each parchment liner. Use a small measuring cup or rolling pin to press the crumbs into a flat, even layer at the bottom of each liner. Chill the pan in the refrigerator while preparing the cheesecake filling.
  4. Whip Cream for Filling: Using an electric hand mixer, beat 200 g cold whipping cream on low-medium speed until stiff peaks form. Set aside.
  5. Prepare Cream Cheese Mixture: In a large bowl, beat softened cream cheese, greek yogurt, and powdered sugar with the hand mixer on low-medium speed until very smooth and creamy.
  6. Incorporate Biscoff Spread: Warm biscoff spread until runny using a stovetop or microwave (10 second intervals). Add to the cream cheese mixture and mix thoroughly until fully combined.
  7. Fold in Whipped Cream: Gently fold the whipped cream into the cheesecake mixture using a spatula until there are no streaks, being careful not to deflate the air in the whipped cream.
  8. Fill Muffin Liners: Using an ice cream scooper or spoon, add about 6 tablespoons of cheesecake mixture to each crust-lined muffin liner. Smooth the tops and push the mixture evenly to the edges.
  9. Chill Overnight: Cover the filled muffin pan with plastic wrap and refrigerate for about 12 hours or overnight to allow the cheesecakes to firm up.
  10. Prepare Whipped Cream Topping: In a medium bowl, beat 200 g cold whipping cream, powdered sugar, and vanilla extract on low-medium speed until stiff peaks form. Transfer to a piping bag fitted with your preferred tip.
  11. Remove Cheesecakes from Liners: Peel off the parchment liners from the mini cheesecakes and place them on a wire rack or serving plate. Liners can be left on if preferred for convenience.
  12. Add Biscoff Spread Topping: Warm biscoff spread until runny as before. Spoon about 1 tablespoon on top of each cheesecake, spreading it gently with the back of a spoon allowing excess to drip down the sides.
  13. Pipe Whipped Cream and Garnish: Pipe swirls of the prepared whipped cream onto each cheesecake. Top each with a whole biscoff cookie or sprinkle with cookie crumbs. Serve immediately or keep refrigerated until serving.

Notes

  • To ensure the best texture, use room temperature cream cheese for the cheesecake filling.
  • Do not overmix when folding in whipped cream to keep the batter light and airy.
  • Chilling overnight is essential for firm cheesecakes; shorter chilling will result in softer textures.
  • Biscoff spread can be warmed gently in short bursts in the microwave to prevent burning.
  • These mini cheesecakes are best served cold and stored in the refrigerator for up to 3 days.

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