Description
Delightful mini cheesecakes made with Biscoff cookies and spread for a rich flavor.
Ingredients
Scale
- 1 1/2 cups Biscoff cookie crumbs
- 1/4 cup melted butter
- 2 cups cream cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup Biscoff spread
- 1/4 cup Biscoff cookies, crumbled
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining each cup with paper liners.
- In a medium bowl, combine the Biscoff cookie crumbs and melted butter, stirring until the crumbs are evenly coated and the mixture begins to hold together.
- Spoon about one tablespoon of the cookie crumb mixture into each muffin cup and press it down firmly with the back of a spoon to create a solid crust.
- Place the muffin tin in the oven and bake for 5 minutes to set the crust. After baking, remove the tin from the oven and allow the crusts to cool completely.
- While the crusts cool, beat the cream cheese in a large mixing bowl with an electric mixer until smooth and creamy.
- Add the heavy cream, powdered sugar, and vanilla extract to the cream cheese and beat on medium speed until the mixture thickens and becomes smooth.
- Add the Biscoff spread to the mixture and beat again until fully incorporated and the filling is thick and smooth.
- Spoon or pipe the Biscoff cheesecake mixture onto each cooled cookie crust, filling each cup almost to the top.
- Smooth the tops of the cheesecakes with a spatula, making sure they are even.
- Place the mini cheesecakes in the fridge to chill for at least 3 hours, or until fully set.
- Once chilled, remove the cheesecakes from the fridge and top each one with crumbled Biscoff cookies.
- Serve immediately or store the cheesecakes in an airtight container in the refrigerator until ready to enjoy.
Notes
- Make sure to press the cookie crust firmly to avoid a crumbly base.
- For a richer flavor, you can add an extra tablespoon of Biscoff spread to the filling.
- If you don’t have a muffin tin, use a mini cheesecake pan or a standard cupcake tin.
- Allow the cheesecakes to chill for the full 3 hours to ensure they set properly.
- Top the cheesecakes with whipped cream or caramel sauce for an extra indulgent touch.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking & Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 230
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg