Mini Biscoff Cheesecakes
Delightful individual-sized cheesecakes featuring a Biscoff cookie crust and creamy filling, perfect for any occasion.
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) Ensure it's at room temperature for smooth 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 garnish
- ¾ cup Biscoff spread (for topping) Warm slightly before pouring.
- 2 tbsp Biscoff cookie crumbs (for garnish)
- 12 pieces Biscoff cookies (halved, for garnish)
Instructions
Preparation of the crust
- In a mixing bowl, combine Biscoff cookie crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- Using a small cookie scoop, portion about one tablespoon into a mini cheesecake pan and press firmly to create a solid crust. Set aside.
Making the filling
- In a large bowl, cream room temperature cream cheese until smooth using an electric mixer.
- Gradually add powdered sugar, Biscoff spread, and vanilla extract, mixing until creamy.
- Pour in the heavy cream and whip on medium-high speed until thickened and fluffy, about 2-3 minutes.
- Fill a piping bag with the cheesecake mixture and pipe it onto the crusts, filling just above the tops.
Chilling
- Refrigerate the cheesecakes for at least 12 hours or overnight for best results.
Preparing the whipped cream
- In a separate bowl, whip the additional heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form.
- Fill a piping bag with the whipped cream.
Assembling the cheesecakes
- Warm the additional Biscoff spread in the microwave for about 30 seconds.
- Pipe or spoon the melted Biscoff spread on top of each cheesecake, add a swirl of whipped cream, sprinkle Biscoff cookie crumbs, and garnish with half a Biscoff cookie.
Notes
Let the cheesecakes sit at room temperature for 10-15 minutes before serving for a creamier texture. Store in an airtight container in the refrigerator for up to a week.