Description
These Mini Biscoff Cheesecakes are a delightful indulgence, perfect for those who love the rich, spiced flavor of Biscoff cookies. Each bite combines a crunchy cookie crust with a creamy, tangy cheesecake filling, all topped with a luscious Biscoff glaze and a swirl of Biscoff-infused whipped cream. The result is a dessert that’s both elegant and irresistible.
Ingredients
For the Biscoff Cookie Crust:
75 g unsalted butter, melted
150 g Biscoff cookies, finely crushed
For the Biscoff Cheesecake:
500 g cream cheese, at room temperature
180 ml sour cream, at room temperature
150 ml Biscoff spread, melted
75 g brown sugar
½ teaspoon Speculoos spices (substitute with a mix of cinnamon, nutmeg, and cloves if unavailable)
2 eggs, at room temperature
For the Biscoff Whipped Cream Topping:
80 ml Biscoff spread (1) for the glaze
45 ml Biscoff spread (2) for the whipped cream
240 ml heavy cream (thickened cream)
6 Biscoff cookies, for garnish
Instructions
Biscoff Cookie Crust:
Melt the butter in a small mixing bowl and set aside to cool slightly.
Finely crush the Biscoff cookies using a food processor or by placing them in a freezer bag and crushing them with a rolling pin.
Mix the crushed cookies with the melted butter until the mixture resembles wet sand.
Line a muffin pan or mini cheesecake pan with paper muffin liners. Scoop the crust mixture into the liners and press firmly to pack the crumbs tightly. Place in the fridge to chill.
Biscoff Cheesecake:
Preheat your oven to 140°C (285°F).
In a large mixing bowl, combine the room temperature cream cheese and sour cream. Mix until smooth and free of lumps.
Add the melted Biscoff spread, brown sugar, and Speculoos spices. Mix until just combined.
Add the eggs one at a time, mixing slowly until just combined to avoid incorporating too much air.
Scoop the cream cheese mixture over the chilled crust, filling each liner.
Tap the muffin tin on a hard surface to release any air bubbles.
Bake on the lowest rack of your oven for 20 to 25 minutes, until the filling is slightly wobbly in the center.
Turn off the oven, slightly open the door, and let the mini cheesecakes cool down for 30 minutes. Remove from the oven and let them sit at room temperature for another 30 minutes before transferring them to the fridge to chill for at least 1 hour.
Biscoff Whipped Cream Topping:
For the glaze: Melt the Biscoff spread (1) until warm and fluid. Remove the paper liners from the cheesecakes (optional) and pour a small amount of the spread over each cheesecake. Place in the fridge to set.
For the whipped cream: Slightly melt the Biscoff spread (2) until fluid, then let it cool for a few minutes.
In a large mixing bowl, whip the cold heavy cream with the melted Biscoff spread on medium-high speed until stiff peaks form. Place the whipped cream in the fridge.
Transfer the whipped cream to a piping bag fitted with a star nozzle and pipe it over the cooled cheesecakes.
Garnish each cheesecake with a sprinkle of crushed Biscoff cookies (optional) and half of a Biscoff cookie pressed into the whipped cream.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 250