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Mini Biscoff Cheesecakes Recipe

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4 from 15 reviews

Delight in these luscious Mini Biscoff Cheesecakes featuring a crunchy Biscoff cookie crust, a creamy spiced cheesecake filling, and topped with rich Biscoff whipped cream and a glaze. Perfectly portioned for gatherings or indulgent treats, these cheesecakes combine the iconic caramelized flavor of Biscoff spread and cookies for a uniquely decadent dessert experience.

Ingredients

Crust

  • 75 gr Unsalted Butter, melted
  • 150 gr Biscoff Cookies

Cheesecake Filling

  • 500 gr Cream Cheese, at room temperature
  • 180 ml Sour Cream, at room temperature
  • 150 ml Biscoff Spread, melted
  • 75 gr Brown Sugar
  • 1/2 teaspoon Speculoos Spices (or substitute with a mix of cinnamon, nutmeg, and clove)
  • 2 Eggs, at room temperature

Glaze & Whipped Cream Topping

  • 80 ml Biscoff Spread (for glaze), melted
  • 45 ml Biscoff Spread (for whipped cream), melted and cooled
  • 240 ml Heavy / Thickened Cream, cold
  • 6 Biscoff Cookies (for decoration)

Instructions

  1. Prepare Biscoff Cookie Crust: Melt the unsalted butter in a small bowl and set aside to cool. Finely crush the Biscoff cookies using a food processor or by placing them in a freezing bag and rolling over them with a rolling pin. Combine the cookie crumbs with the melted butter until it resembles wet sand. Press this mixture firmly into paper-lined muffin or mini cheesecake pans. Refrigerate to chill and set.
  2. Make the Cheesecake Filling: Preheat your oven to 140°C (285°F). In a large bowl or stand mixer, blend the room temperature cream cheese and sour cream until smooth and lump-free. Add the melted Biscoff spread, brown sugar, and Speculoos spices, mixing just until combined. Slowly incorporate the eggs, mixing gently to avoid introducing too many air bubbles.
  3. Assemble and Bake: Spoon the cheesecake filling over the chilled crusts in the muffin liners. Tap the pan on a hard surface to remove any air bubbles. Bake on the lowest oven rack for 20-25 minutes, until the filling is slightly wobbly in the center. Turn off the oven, crack the door open, and let the cheesecakes cool inside for 30 minutes. Then, let them rest at room temperature for an additional 30 minutes before refrigerating for at least 1 hour.
  4. Prepare Biscoff Glaze: Warm the 80 ml Biscoff spread until liquid and pour a small amount over each cheesecake (remove liners if desired). Chill in the fridge to set the glaze.
  5. Make Biscoff Whipped Cream: Slightly melt the 45 ml Biscoff spread and let it cool. In a cold bowl, whip the heavy cream while gradually adding the cooled Biscoff spread. Continue whipping on medium to medium-high speed until stiff peaks form. Refrigerate until ready to use.
  6. Decorate and Serve: Transfer the whipped cream to a piping bag fitted with a star nozzle and pipe decorative swirls over each cheesecake. Finish by sprinkling crushed Biscoff cookie crumbs and pressing half a cookie into the cream for garnish. Serve chilled and enjoy!

Notes

  • Speculoos spices can be substituted with a blend of ground cinnamon, nutmeg, and a pinch of clove for a similar warm flavor.
  • When mixing eggs into the cheesecake batter, mix gently to avoid excess air which can cause cracking.
  • Whipping the cream to stiff peaks ensures the whipped cream topping holds its shape well on the cheesecakes.
  • Removing paper liners before glazing is optional, depending on presentation preference.

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