Mini Biscoff Cheesecakes Recipe
Introduction
These Mini Biscoff Cheesecakes are a delightful fusion of creamy cheesecake and the signature caramelized flavor of Biscoff cookies. Perfectly portioned for individual servings, they make an impressive yet easy dessert for any occasion.
Ingredients
- 2 cups Biscoff cookie crumbs
- 2 tbsp granulated sugar
- 6 tbsp salted butter, melted
- 16 oz cream cheese, room temperature
- 1 ¾ cup powdered sugar
- 1 cup Biscoff spread (cookie butter)
- 2 tsp vanilla extract
- 1 cup heavy cream
- ¾ cup heavy cream (for whipped cream)
- 2 tbsp powdered sugar (for whipped cream)
- ½ tsp vanilla extract (for whipped cream)
- ¾ cup Biscoff spread (cookie butter), for topping
- 2 tbsp Biscoff cookie crumbs, for garnish
- 12 Biscoff cookies, halved, for garnish
Instructions
- Step 1: In a mixing bowl, combine the Biscoff cookie crumbs, granulated sugar, and melted salted butter. Portion the mixture into a mini cheesecake pan using a small cookie scoop (about 1 tablespoon). Firmly press the crumbs into the bottom of each cavity to form the crust. Set aside.
- Step 2: In a large bowl, use an electric hand mixer to beat the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth. Gradually add 1 cup of heavy cream and whip on medium-high speed until the mixture thickens and becomes light and fluffy.
- Step 3: Fill a piping bag with the cheesecake mixture and pipe it onto the crusts, slightly above the edges of the pan. Refrigerate for 12 hours or overnight to set. Once chilled, carefully remove the mini cheesecakes from the pan.
- Step 4: For the whipped cream, whip ¾ cup heavy cream with powdered sugar and vanilla extract in a bowl using an electric mixer until medium-stiff peaks form. Transfer to a piping bag fitted with a Wilton 1M tip.
- Step 5: Warm the remaining ¾ cup Biscoff spread in the microwave for about 30 seconds to soften. Spoon or pipe the melted spread on top of each cheesecake. Add a small swirl of whipped cream, sprinkle with Biscoff cookie crumbs, and top each with half a Biscoff cookie.
Tips & Variations
- For a firmer crust, chill the crumb mixture in the pan for 10 minutes before adding the filling.
- Use full-fat cream cheese for the creamiest texture.
- Enhance the flavor by adding a pinch of cinnamon to the crust mixture.
- Try swapping the Biscoff spread topping with caramel sauce for a different twist.
Storage
Store mini cheesecakes covered in an airtight container in the refrigerator for up to 3 days. For best texture, consume within this time. Reheat the Biscoff spread topping slightly before assembling if stored separately. These cheesecakes are not suitable for freezing as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular graham cracker crumbs instead of Biscoff cookie crumbs?
Yes, graham cracker crumbs can be used as a substitute, though the signature Biscoff flavor will be less pronounced.
Do I need a special pan to make mini cheesecakes?
A mini cheesecake pan or a muffin tin with removable liners works best for shaping these individual servings, but any small, sturdy mold can be used.
Print
Mini Biscoff Cheesecakes Recipe
- Total Time: 12 hours 20 minutes
- Yield: 12 mini cheesecakes 1x
Description
These Mini Biscoff Cheesecakes are a decadent and creamy no-bake treat combining the rich flavors of Biscoff cookie crumbs and cookie butter with smooth cream cheese filling. They feature a crunchy Biscoff crust, a fluffy cheesecake center, and a luscious topping of whipped cream, melted Biscoff spread, and cookie accents. Perfect for dessert lovers seeking a simple yet elegant sweet bite.
Ingredients
Crust
- 2 cups Biscoff cookie crumbs
- 2 tbsp granulated sugar
- 6 tbsp salted butter, melted
Cheesecake Filling
- 16 oz cream cheese, room temperature
- 1 ¾ cup powdered sugar
- 1 cup Biscoff spread (cookie butter)
- 2 tsp vanilla extract
- 1 cup heavy cream
Whipped Cream Topping
- ¾ cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Assembly
- ¾ cup Biscoff spread (cookie butter), warmed
- 2 tbsp Biscoff cookie crumbs
- 12 Biscoff cookies, halved
Instructions
- Prepare the crust: In a mixing bowl, combine Biscoff cookie crumbs, granulated sugar, and melted salted butter. Use a small cookie scoop to portion about 1 tablespoon of the crumb mixture into each cavity of a mini cheesecake pan. Firmly press down to form an even crust base. Set aside.
- Make the cheesecake filling: In a large bowl, beat the cream cheese, powdered sugar, Biscoff spread, and vanilla extract with an electric hand mixer until smooth. Slowly add 1 cup heavy cream and continue whipping on medium-high speed until the mixture thickens and becomes light and fluffy.
- Fill and chill: Transfer the cheesecake mixture into a piping bag and pipe the mixture over the cookie crusts, slightly overflowing the tops. Cover and refrigerate the mini cheesecakes for at least 12 hours or overnight to set. Once chilled, carefully remove them from the pan.
- Prepare the whipped cream: In a clean bowl, whip ¾ cup heavy cream with powdered sugar and vanilla extract until medium-stiff peaks form. Fill another piping bag fitted with a Wilton 1M tip with the whipped cream for decorating.
- Assemble the cheesecakes: Warm the additional ¾ cup Biscoff spread in the microwave for about 30 seconds until slightly melted and easily spoonable. Spoon or pipe this melted Biscoff spread on top of each cheesecake. Then pipe a small swirl of the whipped cream over the spread. Sprinkle the cheesecakes with 2 tablespoons of Biscoff cookie crumbs and top each one with half a Biscoff cookie for garnish.
Notes
- Ensure the cream cheese is at room temperature for smoother mixing and a lump-free filling.
- Use a piping bag for a neat and attractive presentation of both the cheesecake filling and whipped cream topping.
- Chilling time is important to allow the cheesecakes to set firmly, so plan ahead to refrigerate overnight if possible.
- Warming the Biscoff spread slightly makes it easier to spread or pipe on top of the cheesecakes.
- Store any leftovers covered in the refrigerator and consume within 3-4 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Mini Biscoff Cheesecakes, Biscoff cookie butter dessert, no bake cheesecake, Biscoff cookie crust, creamy cheesecake, easy dessert
