Description
These Mini Biscoff Cheesecakes are a delectable no-bake treat featuring a crunchy Biscoff cookie crust and a creamy Biscoff-flavored cheesecake filling. Perfectly portioned in a muffin tin, they are easy to make and ideal for serving at parties or as a delightful dessert at home.
Ingredients
Scale
Crust
- 1 1/2 cups Biscoff cookie crumbs
- 1/4 cup melted butter
Filling
- 2 cups cream cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup Biscoff spread
Topping
- 1/4 cup Biscoff cookies, crumbled
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for the crust.
- Make crust mixture: In a medium bowl, mix the Biscoff cookie crumbs with melted butter until evenly coated and the mixture starts to hold together for forming the crust.
- Form crusts: Spoon about one tablespoon of the crumb mixture into each muffin cup and press firmly with the back of a spoon to create a solid base.
- Bake crusts: Bake the crusts in the oven for 5 minutes to set them, then remove and let them cool completely.
- Beat cream cheese: Using an electric mixer, beat the cream cheese in a large bowl until smooth and creamy.
- Add remaining filling ingredients: 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.
- Incorporate Biscoff spread: Beat in the Biscoff spread until fully combined and the filling is thick and creamy.
- Fill crusts: Spoon or pipe the cheesecake mixture onto each cooled crust nearly to the top of each muffin cup.
- Smooth tops: Use a spatula to level the tops of the mini cheesecakes, ensuring an even surface.
- Chill cheesecakes: Refrigerate the mini cheesecakes for at least 3 hours or until fully set and firm.
- Add toppings: After chilling, top each cheesecake with crumbled Biscoff cookies for added texture and flavor.
- Serve or store: Serve immediately or keep in an airtight container in the refrigerator until ready to enjoy.
Notes
- You can substitute the Biscoff spread with peanut butter or another nut butter if preferred, but it will change the flavor profile.
- Ensure the crusts are completely cool before adding the filling to prevent melting or sogginess.
- For best texture, use full-fat cream cheese and fresh heavy cream.
- If you don’t have a piping bag, use a spoon to fill the crusts evenly.
- These mini cheesecakes keep well in the refrigerator for up to 3 days.
