Go Back

Biscoff Mini Cheesecakes Recipe

Indulge in the delightful world of Biscoff Mini Cheesecakes! This easy recipe combines the rich, creamy goodness of cheesecake with the spiced caramel flavor of Biscoff cookies, creating a perfect dessert for any occasion. With just a few key ingredients and simple steps, you can impress your friends and family with these visually stunning treats. Ideal for gatherings or cozy nights in. Try it today! #Biscoff #Cheesecake #DessertRecipe #MiniCheesecakes #BakingFun #SweetTreats #Foodie
Pin Recipe Print Recipe

Ingredients
  

1 cup Biscoff cookie crumbs

4 tablespoons unsalted butter, melted

16 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/2 cup Biscoff spread (plus extra for topping)

1/4 cup heavy whipping cream

Pinch of salt

Whipped cream (for garnish)

Biscoff cookies (for garnish)

Instructions
 

Prepare the crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine Biscoff cookie crumbs and melted butter until well mixed. Press the mixture firmly into the bottoms of lined mini cheesecake pans or muffin tins (with cupcake liners) to form the crust. Bake for about 10 minutes, then set aside to cool.

    Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until creamy. Add in granulated sugar and vanilla extract, and mix until combined. Gradually add the eggs, one at a time, mixing gently until just combined. Be careful not to overmix.

      Add Biscoff spread: Fold in the Biscoff spread gently into the cream cheese mixture, being careful to keep some swirls for a marbled effect. Add a pinch of salt for balance.

        Fill the crusts: Evenly distribute the cheesecake filling over each baked crust, filling just below the top of the liner. Smooth the tops with a spatula.

          Bake the cheesecakes: Bake in the preheated oven for about 20-25 minutes, or until the edges are set but the centers are still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecakes cool inside for about an hour to prevent cracking.

            Chill: Remove from the oven and allow them to cool completely at room temperature, then transfer to the refrigerator. Chill for at least 3 hours, or overnight for best results.

              Serve: Once chilled, whip the heavy cream until stiff peaks form. Top each mini cheesecake with a dollop of whipped cream, a drizzle of Biscoff spread, and a mini Biscoff cookie for garnish.

                Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 12