Mini Biscoff Cheesecakes
Delightful mini cheesecakes with a creamy filling and crunchy Biscoff cookie crust, perfect for gatherings and cozy evenings.
Ingredients
For the Crust
- 1.5 cups Biscoff cookies, finely crushed Ensure cookies are finely crushed for the best texture.
- 0.5 cups unsalted butter, melted
For the Cheesecake Filling
- 16 oz cream cheese, softened Make sure it is fully softened for easy mixing.
- 0.5 cups sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream Whip until stiff peaks form.
- 0.25 cups Biscoff spread For added flavor.
For Topping
- to taste Whipped cream (optional) For topping.
- to taste Crushed Biscoff cookies (for garnish) For finishing touch.
- to taste Caramel sauce (optional) For drizzling on top.
Instructions
Prepare the Crust
- In a mixing bowl, combine the finely crushed Biscoff cookies and melted butter. Mix until the crumbs are thoroughly coated.
- Line a muffin tin with cupcake liners. Press the cookie mixture firmly into the bottom of each liner, using a tablespoon or your fingers to create an even layer.
Chill the Crust
- Place the muffin tin in the fridge for about 10 minutes to set while you prepare the filling.
Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy, about 2-3 minutes.
- Add the vanilla extract and Biscoff spread, continuing to beat until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture, ensuring everything is well integrated.
Fill the Cups
- Remove the crust from the fridge and evenly distribute the cheesecake filling on top of each crust, smoothing the tops with a spatula.
Chill and Set
- Cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to let the mini cheesecakes set perfectly.
Garnish and Serve
- Before serving, top each cheesecake with a dollop of whipped cream, a drizzle of caramel sauce, and a sprinkle of crushed Biscoff cookies for extra flair.
Notes
Store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in an airtight container for up to one month.