Description
Mini Biscoff cheesecakes are a delightful combination of creamy cheesecake, rich Biscoff spread, and a crunchy Biscoff biscuit base, perfect for any occasion.
Ingredients
- 200 g Biscoff biscuits (7oz)
- 85 g salted butter, melted (¾ stick / 3oz)
- 500 g cream cheese, room temperature (1.1lb)
- ½ cup caster sugar (100g / 3 ½ oz)
- 1 cup Biscoff spread (280g / 10oz)
- ¾ cup whipping cream, cold (180ml)
- 1 teaspoon vanilla
- Extra cookies for decorating
Instructions
- Process the Biscoff cookies into fine crumbs using a food processor.
- Combine these crumbs with the melted butter until well mixed.
- Divide the cookie mixture among 12 cupcake liners, using about 1 ½ tablespoons in each.
- Press down firmly on the mixture to form a compact crust.
- Beat the cream cheese and sugar together in a large bowl until smooth using a handheld mixer.
- Warm ¾ cup of Biscoff spread in the microwave for 10-15 seconds, then beat into the cheesecake mixture until combined.
- Pour in the cold whipping cream gradually and continue mixing for another 20 seconds or until fully combined and smooth.
- Add the vanilla extract and mix again.
- Divide the cheesecake mixture evenly among the cupcake papers.
- Drizzle the remaining Biscoff spread over the top of the cheesecakes.
- Place half a Biscoff cookie on top or sprinkle extra crumbs over the cheesecakes.
- Chill the mini cheesecakes for at least 120 minutes before serving.
Notes
Allow the mini cheesecakes to chill for at least 2 hours to set the filling and meld the flavors together. Use decorative cupcake liners for enhanced presentation.