Mini Biscoff Cheesecakes Recipe
Introduction
These Mini Biscoff Cheesecakes are a delightful treat combining the rich, spiced flavor of Biscoff cookies with a creamy, fluffy cheesecake filling. Perfect for parties or a special dessert, they are easy to make and sure to impress.
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, additional for topping)
- 2 tbsp Biscoff cookie crumbs (for garnish)
- 12 Biscoff cookies (halved, for topping)
Instructions
- Step 1: In a mixing bowl, stir together the Biscoff cookie crumbs, granulated sugar, and melted salted butter. Portion the crumbs into the mini cheesecake pan using a small cookie scoop (about 1 tablespoon). Firmly press the crumbs into the bottom of the pan to form the crust. Set aside.
- Step 2: In a large bowl, use an electric hand mixer to cream the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth. Pour in 1 cup heavy cream and whip the cheesecake mixture on medium-high speed until it thickens and becomes light and fluffy.
- Step 3: Fill a piping bag with the Biscoff cheesecake mixture and pipe it onto the Biscoff cookie crusts, slightly above the top of the pan. Chill the cheesecakes in the refrigerator for 12 hours or overnight. After chilling, carefully remove the cheesecakes from the pan.
- Step 4: To make the whipped cream, in a bowl with an electric mixer, whip ¾ cup heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form. Fill a piping bag fitted with a star tip with the whipped cream.
- Step 5: Heat the additional ¾ cup Biscoff spread in the microwave for about 30 seconds to melt slightly. To assemble, pipe or spoon the melted Biscoff spread onto the tops of the cheesecakes. Pipe a small swirl of whipped cream on each one, then sprinkle with Biscoff cookie crumbs and top with half a Biscoff cookie.
Tips & Variations
- Use room temperature cream cheese to ensure a smooth, lump-free cheesecake filling.
- For extra flavor, add a pinch of cinnamon or nutmeg to the crust mixture.
- Substitute Biscoff spread with peanut butter for a different but delicious twist.
- Chill the cheesecakes overnight for the best texture and flavor.
Storage
Store the Mini Biscoff Cheesecakes covered in the refrigerator for up to 3 days. For longer storage, freeze them in an airtight container for up to 1 month. Thaw in the fridge before serving. Reheat melted Biscoff spread gently if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cheesecakes without a special pan?
Yes, you can use mini muffin tins lined with cupcake liners or silicone molds as an alternative to a mini cheesecake pan.
Can I prepare these cheesecakes ahead of time?
Absolutely. The cheesecakes actually benefit from chilling overnight, which helps them set perfectly and enhances the flavors.
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Mini Biscoff Cheesecakes Recipe
- Total Time: 12 hours 20 minutes
- Yield: 12 mini cheesecakes 1x
Description
Mini Biscoff Cheesecakes are a delightful no-bake treat featuring a crunchy Biscoff cookie crumb crust, a creamy Biscoff-flavored cheesecake filling, topped with whipped cream, melted Biscoff spread, extra cookie crumbs, and a half Biscoff cookie. These individual cheesecakes are perfect for fans of the beloved cookie butter and offer a rich, indulgent dessert that requires no baking and only refrigeration to set.
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), slightly melted
- 2 tbsp Biscoff cookie crumbs
- 12 Biscoff cookies, halved
Instructions
- Prepare the crust: In a mixing bowl, stir together the Biscoff cookie crumbs, granulated sugar, and melted salted butter until well combined. Using a small cookie scoop or tablespoon, portion the mixture into the mini cheesecake pan compartments. Firmly press the crumbs into the bottom of each to form a compact crust. Set aside.
- Make the cheesecake filling: In a large bowl, use an electric hand mixer to beat the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth and creamy. Pour in the heavy cream and continue whipping on medium-high speed until the mixture thickens and becomes light and fluffy.
- Assemble and chill: Fill a piping bag with the cheesecake filling and pipe it onto the prepared crusts, slightly overflowing each compartment. Place the pan in the refrigerator and chill for at least 12 hours or overnight until set. Once chilled, carefully remove each mini cheesecake from the pan.
- Prepare the whipped cream topping: In a clean bowl, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer until medium-stiff peaks form. Transfer the whipped cream to a piping bag fitted with a Wilton 1M tip or similar.
- Assemble the final touches: Warm the additional Biscoff spread in the microwave for about 30 seconds to make it slightly melted and easier to spread. Pipe or spoon the melted Biscoff spread on top of each mini cheesecake. Pipe a small swirl of whipped cream on top of the spread. Finish by sprinkling the cheesecakes with Biscoff cookie crumbs and topping each with half a Biscoff cookie.
Notes
- Ensure the cream cheese is at room temperature before mixing to avoid lumps.
- The cheesecakes require at least 12 hours of chilling to properly set, so prepare them a day in advance.
- You can substitute heavy cream with whipping cream if preferred.
- For easier removal from the pan, lightly grease the mini cheesecake pan before pressing in the crust.
- If you don’t have a piping bag, you can use a zip-top plastic bag with a corner snipped off for piping.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Biscoff, Cheesecake, No bake dessert, Mini cheesecakes, Cookie butter dessert, Easy cheesecake
