Biscoff Mini Cheesecakes (Print Version)
# Ingredients:
→ For the Crust
01 -
1 (8.8 oz, 250g) package Biscoff cookies
02 -
1/2 cup melted unsalted butter
→ For the Filling
03 -
1 cup heavy cream, cold
04 -
3 (8 oz. blocks) full-fat cream cheese, softened to room temperature
05 -
1 cup powdered sugar
06 -
1 cup creamy Biscoff cookie butter
07 -
1/3 cup sour cream, room temperature
08 -
2 tsp. pure vanilla extract
09 -
Pinch of salt
→ For the Topping
10 -
1/2 cup creamy Biscoff cookie butter
11 -
Additional Biscoff cookies for garnish (whole or crushed)
12 -
Whipped cream
# Instructions:
01 -
Toss those Biscoff cookies into your food processor and pulse until they're completely ground into fine crumbs. With the processor running, slowly drizzle in the melted butter until everything is combined. The mixture should look sandy but hold together when pressed between your fingers – that's how you know it's perfect!
02 -
Grab your mini cheesecake pans (or muffin pans with liners) and give them a quick spray with non-stick spray. Spoon about a tablespoon of your Biscoff crumb mixture into each cavity and press down firmly to create an even base. Pop these in the freezer or refrigerator while you make the filling – this helps them set up nicely.
03 -
In a chilled mixing bowl, pour in your cold heavy cream and beat it with a hand mixer until beautiful stiff peaks form – this usually takes about 2 minutes. Be careful not to overbeat or you'll end up with butter! Once it's done, place it in the fridge while you prepare the rest of your filling.
04 -
In another bowl, combine the softened cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and that little pinch of salt. Beat everything together until it's smooth and creamy with no lumps – the texture should be silky and uniform throughout.
05 -
Now for the magic moment! Take your chilled whipped cream from the fridge and gently fold it into the cream cheese mixture using a rubber spatula. Use a light hand and fold just until no white streaks remain – this keeps your cheesecake filling light and airy.
06 -
Transfer your perfectly combined filling to a piping bag fitted with a round 1A tip. Pipe the filling generously onto each chilled crust, then use the back of a spoon to smooth the tops into an even layer. Each mini cheesecake should look like a little masterpiece!
07 -
Now comes the hardest part – waiting! Refrigerate your mini cheesecakes for at least 6 hours, though overnight is even better. You can loosely cover them if you like, but they'll be fine uncovered too. This chilling time is crucial for the perfect texture.
08 -
Once your cheesecakes are fully set, it's time for that irresistible topping. Warm the Biscoff cookie butter in the microwave for 20-30 seconds until it's just melty and pourable. Carefully spoon it over the tops of your cheesecakes, allowing some to artfully drip down the sides. Return them to the fridge for about 15-20 minutes to let the topping set.
09 -
Just before serving, add your final touches! Stand a piece of Biscoff cookie at a jaunty angle on top, sprinkle with some crushed cookies, or add a dollop of whipped cream – get creative! Then serve these little bites of heaven and watch everyone's eyes light up at first taste.
# Notes:
01 -
These mini Biscoff cheesecakes feature a spiced cookie crust, creamy Biscoff-infused filling, and a decadent cookie butter topping.
02 -
For best results, ensure all refrigerated ingredients like cream cheese and sour cream are properly brought to room temperature before mixing.
03 -
These can be made up to 2 days in advance and stored covered in the refrigerator.