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Mini Biscoff Cheesecakes Recipe

★★★★★

4.5 from 139 reviews
  • Author: Marina
  • Total Time: 4 hours 40 minutes
  • Yield: 12 mini cheesecakes 1x

Description

Delight in these creamy Mini Biscoff Cheesecakes featuring a crunchy Biscoff cookie crust, rich cream cheese filling infused with smooth Biscoff spread, and a luscious topping of melted Biscoff and cookie crumbles. Perfectly portioned for individual servings, these no-bake cheesecakes offer a fuss-free, elegant dessert ideal for any occasion.

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: In a mixing bowl, combine the crushed Biscoff cookies with melted unsalted butter until the mixture is well-combined and resembles wet sand.
  3. Form the crusts: Line a muffin tin with cupcake liners and press the cookie and butter mixture firmly into the bottom of each liner, ensuring an even layer.
  4. Bake the crust: Bake the crusts in the preheated oven for 10 minutes to help them set, then remove from the oven and allow them to cool completely.
  5. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, making sure there are no lumps.
  6. Add flavorings: Mix in the vanilla extract and ½ cup of Biscoff spread until fully incorporated into the cream cheese mixture.
  7. Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form, creating a light and airy texture.
  8. Combine mixtures: Gently fold the whipped cream into the cream cheese mixture to maintain the fluffy texture without deflating the cream.
  9. Fill the crusts: Evenly divide the cheesecake filling among the cooled crusts in the muffin tin and smooth the tops with a spatula.
  10. Chill the cheesecakes: Refrigerate the mini cheesecakes for at least 4 hours or until fully set and firm.
  11. Add topping and garnish: Before serving, drizzle the melted Biscoff spread on top of each cheesecake and sprinkle with additional crushed Biscoff cookies for added texture and flavor.

Notes

  • These cheesecakes can be made a day in advance and kept refrigerated for convenience.
  • Store any leftovers covered in an airtight container in the refrigerator for up to 3 days to maintain freshness.
  • For a gluten-free version, substitute traditional Biscoff cookies with certified gluten-free cookies in the crust.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

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

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