Description
- These creamy Biscoff mini cheesecakes are the ultimate treat with a spiced cookie crust and rich cheesecake filling.
Ingredients
Scale
- For the Crust:
- 8.8 oz (250g) of Biscoff cookies (or similar spiced biscuits)
- 1/2 cup unsalted butter, melted
- For the Filling:
- 1 cup cold heavy cream
- 24 oz (3 blocks) full-fat cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 cup creamy Biscoff cookie spread
- 1/3 cup sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- A pinch of salt
- For the Topping:
- 1/2 cup creamy Biscoff cookie spread
- Additional Biscoff cookies (whole or crushed) for garnish
- Whipped cream for decoration
Instructions
- 1. Prepare the Crust:
- Crush the Biscoff cookies in a food processor until fine crumbs form.
- Slowly add the melted butter and blend until the mixture resembles wet sand and holds together when pressed.
- 2. Assemble the Base:
- Lightly spray mini cheesecake pans or muffin tins with nonstick spray (use liners for muffin tins).
- Press about 1 tablespoon of the cookie mixture into each cavity. Chill in the refrigerator or freezer while preparing the filling.
- 3. Whip the Cream:
- In a chilled mixing bowl, beat the cold heavy cream with a hand or stand mixer until stiff peaks form (approximately 2 minutes). Be careful not to overbeat. Refrigerate the whipped cream until needed.
- 4. Make the Filling:
- In another large bowl, beat the softened cream cheese, powdered sugar, Biscoff cookie spread, sour cream, vanilla, and a pinch of salt until smooth and creamy.
- Gently fold in the whipped cream using a rubber spatula until fully combined and no white streaks remain.
- 5. Assemble the Cheesecakes:
- Transfer the filling to a piping bag fitted with a round tip. Pipe the filling over the prepared crusts and smooth the tops evenly.
- Cover loosely and refrigerate for at least 6 hours, or overnight for best results.
- 6. Add the Topping:
- Melt the Biscoff spread in the microwave (20-30 seconds) until smooth and pourable. Drizzle or spread it over the chilled cheesecakes, letting it drip down the sides if desired. Chill for an additional 15-20 minutes to set.
- 7. Garnish and Serve:
- Decorate with whipped cream, crumbled Biscoff cookies, or a cookie piece angled on top. Serve chilled and enjoy every luscious bite!
- Prep Time: 20 minutes
- Cook Time: 00 minutes
Nutrition
- Serving Size: 12 mini cheesecakes
- Calories: 350 kcal per serving
Keywords: #MiniCheesecakes #NoBakeDesserts #BiscoffRecipes #CheesecakeLovers #CookieButter #EasyDesserts