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Mini Biscoff Cheesecakes Recipe

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★★★★★

4.5 from 753 reviews

These Mini Biscoff Cheesecakes feature a rich and creamy cheesecake filling infused with Biscoff spread, resting on a crisp Biscoff cookie crust, and topped with a drizzle of melted Biscoff spread and cookie crumbs. Perfectly portioned in a muffin tin, they make an indulgent yet adorable dessert that is easy to prepare and sure to delight any Biscoff lover.

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 the Oven: Preheat your oven to 325°F (160°C) to prepare for baking the crust.
  2. Prepare the Crust Mixture: In a mixing bowl, combine the crushed Biscoff cookies and melted butter, stirring until the mixture is well combined and resembles wet sand.
  3. Form the Crust: Line a muffin tin with cupcake liners. Press the Biscoff cookie mixture firmly into the bottom of each liner to create an even crust layer.
  4. Bake the Crust: Bake the crust in the preheated oven for 10 minutes to set it, then remove from oven and let it cool completely.
  5. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar using an electric mixer until smooth and creamy, ensuring there are no lumps.
  6. Add Flavorings: Mix in the vanilla extract and Biscoff spread until fully incorporated, creating a flavorful cheesecake base.
  7. Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form, indicating it’s light and airy.
  8. Combine Mixtures: Gently fold the whipped heavy cream into the cream cheese mixture, taking care to retain the light texture.
  9. Assemble the Cheesecakes: Divide the cheesecake filling evenly over the cooled crusts in the muffin liners, smoothing the tops with a spatula.
  10. Chill to Set: Place the assembled mini cheesecakes in the refrigerator and chill for at least 4 hours or until fully set and firm.
  11. Add Topping: Before serving, drizzle the melted Biscoff spread on top of each cheesecake and sprinkle with extra crushed Biscoff cookies for garnish.

Notes

  • Ensure the cream cheese is softened to room temperature to avoid lumps in the batter.
  • The crust can be made ahead and kept chilled until ready to fill.
  • For a firmer crust, press the cookie mixture firmly and bake thoroughly.
  • Use a hand mixer or stand mixer for best results when whipping cream and beating cream cheese.
  • Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days.
  • Optionally, you can freeze the cheesecakes for up to 1 month; thaw overnight in the refrigerator before serving.

Keywords: Mini Biscoff Cheesecakes, Biscoff cookie crust, no-bake cheesecake filling, individual cheesecakes, creamy Biscoff cheesecake, dessert, easy cheesecakes

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