Introduction
Indulge your sweet tooth with these delightful Mini Biscoff Cheesecakes! They’re the perfect treat for any occasion, bringing together the rich flavors of creamy cheesecake and the irresistible warmth of Biscoff cookies. Each bite is a luxurious experience, with a buttery cookie crust, smooth and creamy filling, and a generous topping of crushed Biscoff cookies. Whether you’re hosting a gathering or simply craving a sweet escape, these mini cheesecakes will whisk you away!
Ingredients
- For the crust:
- 150g Biscoff cookies
- 75g unsalted butter, melted
- For the cheesecake filling:
- 400g cream cheese, softened
- 100g powdered sugar
- 1 tsp vanilla extract
- 200ml heavy cream
- 150g Biscoff spread
- For the topping:
- Crushed Biscoff cookies
- Extra Biscoff spread for drizzling
Prep Time, Cook Time, Total Time, Yield
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 4 hours 40 minutes
Yield: 12 mini cheesecakes
Directions and Instructions
- Preheat your oven to 175°C (350°F) and get ready for some deliciousness.
- In a food processor, crush the Biscoff cookies until fine crumbs form — think sandy texture!
- In a mixing bowl, combine the crushed cookies with the melted butter, stirring until they’re beautifully blended.
- Press this delightful mixture into the bottoms of a muffin tin lined with cupcake liners to form your crusts.
- Bake the crusts in the preheated oven for about 10 minutes, then allow them to cool completely.
- In a large bowl, beat the softened cream cheese until it’s luxuriously smooth and creamy.
- Add in the powdered sugar and vanilla extract, mixing until fully combined and sweetened to perfection.
- In a separate bowl, whisk the heavy cream until stiff peaks form — this is what gives your cheesecake its fluffy texture!
- Gently fold the whipped cream into the cream cheese mixture until it’s all lovingly incorporated.
- Next, add the Biscoff spread and mix well until the mixture becomes gloriously smooth.
- Spoon or pipe the cheesecake filling over the cooled crusts in the muffin tin, filling each to the brim with joy.
- Refrigerate the cheesecakes for at least 4 hours, or overnight if you’re feeling patient. Trust me, it’s worth the wait!
- Before serving, sprinkle with crushed Biscoff cookies and drizzle with extra Biscoff spread for that finishing touch.
Notes or Tips
For an even deeper Biscoff flavor, try adding a layer of Biscoff spread atop the filling before chilling. You can also play around with the toppings by adding caramel sauce or a sprinkle of sea salt for added dimension. Ensure you let them chill for the best texture — these mini delights are much creamier after resting!
Cooking Techniques
Mastering the art of no-bake cheesecakes is all about balancing textures. Whipping the heavy cream until stiff peaks help create that cloud-like filling, while a perfectly pressed cookie crust provides the grounding support. Make sure not to overmix the whipped cream into the cream cheese — you want to keep that light, airy texture!
FAQ
Can I make these mini cheesecakes ahead of time?
Absolutely! They actually taste even better after sitting in the fridge for a day, allowing the flavors to meld beautifully.
Can I substitute the Biscoff spread?
If you can’t find Biscoff spread, you might consider using another cookie spread or a similar flavored spread, but the signature taste will come from the Biscoff.
How do I store leftover cheesecakes?
Store them in an airtight container in the fridge for up to a week — if they last that long!
Conclusion
These Mini Biscoff Cheesecakes are a delightful blend of creamy and crunchy, making them an irresistible treat for any dessert lover. With their smooth filling and buttery crust, they are sure to impress friends and family alike. Serve them at your next gathering, or just enjoy them as a special treat for yourself. After all, who can resist a little sweet indulgence?