Mini Biscoff Cheesecakes
These Mini Biscoff Cheesecakes with Biscoff Whipped Cream topping are a decadent and yummy treat, perfect for parties, holiday gatherings, or simply as an everyday dessert!
Prep Time: 45 minutes
Cook Time: 20 minutes
Chilling Time: 2 hours 30minutes
Total Time: 3 hours 35minutes
Servings: 12
Ingredients
Cookie Crust
- 75 grams Unsalted Butter – melted
- 150 grams Biscoff Cookies
Cheesecake
- 500 grams of Cream Cheese at room temperature
- 150 ml Biscoff Spread melted
- 180 ml Sour Cream at room temperature
- 75 grams of Brown Sugar
- 1/2 tsp Speculoos Spices (read notes below for substitute)
- 2 Eggs – at room temperature
Whipped Cream Topping
- 80 ml Biscoff Spread1for the glaze
- 45 ml Biscoff Spread2 for the whipped cream
- 240 ml Heavy / Thickened Cream
- 6 Biscoff Cookies
Instructions
Cookie Crust
- Melt the butter in a small bowl and let it cool. Crush the Biscoff Cookies finely, either using a food processor or by putting them in a sealed bag and crushing them with a rolling pin. Add the cookie crumbs to the melted butter and mix with a spatula until it looks like wet sand.
- Get a muffin pan or a mini cheesecake pan and put paper muffin liners in it. Spoon the crust mixture into the liners and press the crumbs down firmly using your fingers, the back of a spoon, or the bottom of a cup. Put it in the fridge to chill.
Cheesecake
- Preheat your oven to 140 degrees Celsius (285 degrees Fahrenheit).
- In a big mixing bowl or your stand mixer’s bowl, put room temperature cream cheese and sour cream. Mix for a few minutes until it’s smooth without any lumps (refer to note 1). Add the melted Biscoff
- Spread, brown sugar, and Speculoos Spice. Mix until it’s just combined. Add the eggs slowly, mixing them in gently to avoid creating too many air bubbles.
- Spoon the cream cheese mixture over the chilled crust in the muffin tin. Tap the tin on a hard surface a few times to get rid of any air bubbles.
- Bake on the lowest oven rack for 20 to 25 minutes. The filling should be a bit wobbly in the center. Turn off the oven, crack the door slightly, and let the mini cheesecakes cool in the oven for 30 minutes.
- Take them out, let them cool at room temperature for another 30 minutes, and then transfer them to the fridge for at least 1 more hour.
Whipped Cream Topping
- For the glaze: Warm and make the Biscoff Spread (1) very liquid. If you like, take off the paper liners from the cheesecakes. Pour a bit of the spread over each cheesecake. Put them in the fridge to let the glaze set.
- For the whipped cream: Gently melt the Biscoff Spread (2) until it’s fluid, then let it cool for a few minutes. In a big mixing bowl, pour the cold cream and add the Biscoff Spread. Use a mixer on medium to medium-high speed until you get stiff peaks (refer to note 2). Put it in the fridge.
- Put the whipped cream in a piping bag with a star nozzle and pipe it over the cheesecakes. Finish each one with a sprinkle of crushed Biscoff cookies if you like (optional) and press half of a cookie into the whipped cream.
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