Description
Creamy mini biscoff cheesecakes deliver a delightful twist on classic desserts, blending smooth cream cheese with irresistible cookie butter. Crunchy biscoff cookie base and silky filling promise pure indulgence that will transport you to sweet bliss.
Ingredients
Scale
Crust Ingredients:
- 2 cups (256 grams) Biscoff cookie crumbs
- 6 tablespoons (85 grams) salted butter, melted
- 2 tablespoons (25 grams) granulated sugar
Cheesecake Filling Ingredients:
- 16 ounces (454 grams) cream cheese, room temperature
- 1 ¾ cups (210 grams) powdered sugar
- 1 cup (250 grams) Biscoff spread (cookie butter)
- 1 cup (240 milliliters) heavy cream
- 2 teaspoons vanilla extract
Topping Ingredients:
- ¾ cup (180 milliliters) heavy cream
- 2 tablespoons (15 grams) powdered sugar
- ½ teaspoon vanilla extract
- ¾ cup (180 grams) Biscoff spread (cookie butter), melted
- 2 tablespoons (16 grams) Biscoff cookie crumbs
- 12 Biscoff cookies, halved
Instructions
- Crush Biscoff cookies into fine crumbs and blend with melted butter and sugar to create a cohesive crust mixture.
- Distribute the crumb mixture evenly into mini cheesecake pan cavities, pressing firmly to compact the base.
- Whip cream cheese with Biscoff spread, powdered sugar, and vanilla extract until achieving a silky, uniform consistency.
- Gradually incorporate heavy cream into the mixture, blending on medium-high speed until the texture becomes airy and voluminous.
- Transfer the cheesecake filling into a piping bag and carefully distribute over the prepared crusts, slightly overfilling each cavity.
- Refrigerate the assembled mini cheesecakes for 12-14 hours, allowing them to set completely and develop a rich, creamy texture.
- Gently extract the chilled cheesecakes from the pan, ensuring careful handling to maintain their delicate structure.
- Prepare a stabilized whipped cream by whisking heavy cream with powdered sugar and vanilla until medium-stiff peaks form.
- Warm the Biscoff spread in the microwave for 20-30 seconds until it reaches a smooth, drizzling consistency.
- Embellish each mini cheesecake by drizzling melted Biscoff spread in an artistic pattern.
- Pipe an elegant whipped cream swirl atop each cheesecake using a decorative Wilton 1M tip.
- Sprinkle crushed Biscoff cookie crumbs and garnish with a halved Biscoff cookie for a final flourish.
Notes
- Crust Consistency Matters: Press the Biscoff cookie crumbs firmly and evenly to create a solid, compact base that won’t crumble when serving.
- Cream Cheese Temperature: Ensure cream cheese is at room temperature for smoother mixing and preventing lumps in the cheesecake filling.
- Whipping Technique: Whip the heavy cream slowly at first, then increase speed to prevent splattering and achieve a stable, fluffy texture.
- Make-Ahead Magic: These mini cheesecakes can be prepared up to 3 days in advance, making them perfect for stress-free entertaining.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 382 kcal
- Sugar: 34 g
- Sodium: 130 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg