A velvety cheesecake perched atop a crumbly, buttery base, all infused with the nostalgic flavors of Biscoff—what could be better? If you’re anything like me, Biscoff cookies hold a special place in your heart (and pantry). Whether it’s their delightful spice notes or the unique crunch that gives way to a melt-in-your-mouth experience, the moment I take a bite, I’m transported to cozy coffee shops and comforting afternoons spent with a good book. And now, I’m thrilled to offer up a twist on this beloved treat: Mini Biscoff Cheesecakes! Perfect for sharing or indulging solo, these little delights are sure to bring joy to your table.
Recipe Timing
- Prep Duration: 25 minutes
- Active Cooking: 15 minutes
- Total Duration: 4 hours 15 minutes (including chilling time)
- Portion Size: Makes approximately 6 mini cheesecakes
- Complexity: Simple
Nutritional Recipe
- Calories per portion: Approximately 350 calories
- Protein: 4g per serving
- Carbs: 36g per serving
- Fats: 24g per serving
- Fiber: 1g per serving
- Sugars: 18g per serving
- Sodium: 200mg per serving
Why You’ll Love This Mini Biscoff Cheesecakes
There are so many reasons to fall head over heels for these Mini Biscoff Cheesecakes! First and foremost, they are incredibly easy to prepare, making them perfect for both seasoned bakers and enthusiastic beginners. The combination of the creamy filling and the crunchy, spiced crust will satisfy any sweet tooth. Plus, their presentation is stunning—they look like little works of art, adorned with silky Biscoff spread and a sprinkle of crushed Biscoff cookies to finish. These cheesecakes are perfect for celebrations or as a special treat to enjoy at home after a long day.
The Complete Cooking Journey
- Gathering Your Ingredients – The magic begins with a handful of simple yet delightful ingredients: those irresistible Biscoff cookies, cream cheese, and whipped cream, plus a hint of vanilla for that extra layer of delight.
- Building the Base – Creating that luscious crust is a joy in itself. Crushing the Biscoff cookies and merging them with melted butter creates a base that’s both crunchy and buttery—exactly how a cheesecake crust should be!
- Creating the Cheesecake Filling – The creamy filling whipped together with care entices you with its silky texture, as you beat the cream cheese with sugar and fold in air-light whipped cream that promises each bite will be a cloud of bliss.
- Chilling to Perfection – Letting the cheesecakes chill allows the flavors to marry and the filling to set, leading to that perfect moment when you take your first bite and savor the lusciousness.
- Finishing Touch with Flair – The final flourish of Biscoff spread and crushed cookie crumbs adds visual appeal and that signature taste we all adore.
Ingredients
- 150g Biscoff biscuits
- 75g unsalted butter, melted
- 300g cream cheese
- 100g powdered sugar
- 200ml heavy cream
- 1 teaspoon vanilla extract
- Biscoff spread for topping
- Crushed Biscoff biscuits for garnish
Method:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) to create the perfect baking environment for our mini cheesecakes.
Step 2: Crush the Biscuits
Crush the Biscoff biscuits into fine crumbs and mix with the melted butter until fully combined. Then, press this mixture into the bottom of your mini cheesecake molds, forming a solid base.
Step 3: Blend the Cream Cheese
In a mixing bowl, beat the cream cheese and powdered sugar together until the mixture is smooth and creamy.
Step 4: Whip the Heavy Cream
In another bowl, whip the heavy cream along with the vanilla extract until soft peaks begin to form, creating a light and fluffy texture.
Step 5: Combine Mixtures
Gently fold the whipped cream into the cream cheese mixture, ensuring that you retain that airy quality for a light cheesecake filling.
Step 6: Fill the Molds
Spoon the cheesecake filling over the biscuit bases, smoothing the tops to create an appealing finish.
Step 7: Chill to Set
Refrigerate the cheesecakes for at least 4 hours or ideally overnight to set perfectly.
Step 8: Add the Finishing Touches
Before serving, generously top each cheesecake with Biscoff spread and sprinkle crushed biscuits for that extra crunch.
Serving Suggestions & Pairings
These Mini Biscoff Cheesecakes are excellent served alongside a cup of spiced chai or a rich coffee for an indulgent treat. Consider garnishing with fresh berries or a drizzle of chocolate for an added touch of luxury.
Storage & Leftovers Guide
Store your leftover mini cheesecakes in an airtight container in the refrigerator, where they will stay fresh for up to 3 days. Just be cautious not to let them sit too long—trust me, you won’t want to miss out on enjoying these delights while they’re at their best!
Kitchen Wisdom & Success Tips
- To make it even simpler, consider using a food processor to crush the Biscoff cookies and ensure an even crumb.
- Ensure your cream cheese is at room temperature for easier blending and a smoother texture.
- Don’t skip the chilling time—this is essential for achieving the right consistency.
Flavor Variations & Adaptations
Try using different flavored cookies like Oreo or Graham crackers for the crust, or add a touch of lemon zest to the cream cheese filling for a zesty twist. You could also experiment with toppings, allowing seasonal fruits or chocolate shavings to shine.
Reader Questions & Solutions
-
Can I make a larger cheesecake instead of mini ones?
Absolutely! Just adjust your baking time if using a larger pan. -
What if I don’t have heavy cream?
You can substitute with whipped topping or even Greek yogurt for a lighter option. -
How do I know when the cheesecake has set?
It should feel firm to the touch but may slightly jiggle in the center. -
Can I freeze these cheesecakes?
Yes! Just be sure to wrap them well in plastic wrap and store for up to 2 months. Thaw in the fridge before serving. -
What’s the best way to serve these cheesecakes?
Just pop them out of the molds and place them on a plate. You can use a warm knife to make removal easier.
Wrapping Up
As I take the first bite of these Mini Biscoff Cheesecakes, I can’t help but smile, relishing the harmony of flavors and textures. Whether you’re bringing these to a gathering or enjoying them during a cozy night in, these bite-sized treats promise a memorable experience. So grab your ingredients, channel your inner chef, and let these Mini Biscoff Cheesecakes become a delightful addition to your dessert repertoire. Happy cooking!
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Mini Biscoff Cheesecakes
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Velvety mini cheesecakes infused with the flavors of Biscoff, perched atop a crumbly, buttery base.
Ingredients
- 150g Biscoff biscuits
- 75g unsalted butter, melted
- 300g cream cheese
- 100g powdered sugar
- 200ml heavy cream
- 1 teaspoon vanilla extract
- Biscoff spread for topping
- Crushed Biscoff biscuits for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Crush the Biscoff biscuits into fine crumbs and mix with the melted butter, then press into mini cheesecake molds.
- Beat the cream cheese and powdered sugar in a mixing bowl until smooth.
- Whip the heavy cream with vanilla extract until soft peaks form.
- Fold the whipped cream into the cream cheese mixture gently.
- Spoon the cheesecake filling over the biscuit bases, smoothing the tops.
- Refrigerate for at least 4 hours or overnight to set.
- Top each cheesecake with Biscoff spread and sprinkle crushed biscuits before serving.
Notes
Serve alongside spiced chai or coffee, and store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
