Mini Biscoff Cheesecakes Delight
A delightful dessert featuring creamy cheesecake with rich Biscoff spread in a crispy cookie crust, perfect for any occasion.
Ingrédients
For the crust
- 2 cups Biscoff cookie crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons salted butter, melted
For the cheesecake filling
- 16 ounces cream cheese, room temperature Ensure it's at room temperature for smooth mixing.
- 1.75 cups powdered sugar
- 1 cup Biscoff spread
- 2 teaspoons vanilla extract
- 1 cup heavy cream For mixing into the filling.
For the whipped topping
- 3/4 cup heavy cream Separate from what was used for filling.
- 2 tablespoons powdered sugar For sweetening the whipped topping.
- 1/2 teaspoon vanilla extract For flavoring.
For garnish
- 3/4 cup Biscoff spread For drizzling.
- 2 tablespoons Biscoff cookie crumbs For garnish.
- 12 pieces Biscoff cookies, halved For decoration.
Instructions
Preparation
- Gather all your ingredients and allow cream cheese to come to room temperature.
Cooking Base
- Combine Biscoff cookie crumbs, granulated sugar, and melted butter in a mixing bowl until it resembles wet sand.
- Press the mixture into a mini cheesecake pan to create firm, even crusts.
- Bake crusts for about 5-7 minutes at 350°F to enhance flavor.
Mix Cheesecake Filling
- Beat the room temperature cream cheese with powdered sugar, Biscoff spread, and vanilla extract until ultra-smooth.
- This should take about 2-3 minutes. Ensure there are no lumps.
Whip Heavy Cream
- In another bowl, whip 1 cup of heavy cream to stiff peaks.
- Be cautious not to overwhip.
Combine Mixtures
- Gently fold the whipped cream into the cream cheese mixture.
Fill Crusts
- Pipe or spoon the cheesecake filling into the cooled crusts.
- Refrigerate the mini cheesecakes for at least 12 hours to set.
Prepare Whipped Topping
- Whip the remaining 3/4 cup heavy cream with powdered sugar and vanilla extract until medium peaks form.
Decorate Cheesecakes
- Once cheesecakes are set, pipe whipped topping on each cheesecake.
- Drizzle warmed Biscoff spread on top.
Garnish
- Sprinkle Biscoff cookie crumbs on top and garnish with halved Biscoff cookies.
Serve
- Chill for another hour before serving.
- Serve chilled and enjoy!
Notes
These cheesecakes can be made a day or two in advance. They taste even better as they sit. If making gluten-free, substitute the cookies accordingly.