Description
Delight in these creamy, no-bake mini Biscoff cheesecakes that perfectly combine crunchy biscuit bases with a smooth, fluffy Biscoff-infused filling. Ideal for an easy dessert, these individual cheesecakes come together quickly without baking, offering a luscious treat topped with whipped cream and extra crushed Biscoff biscuits for added texture and flavor.
Ingredients
Scale
Crust
- 200 g Biscoff biscuits (approximately 20 biscuits)
- 85 g unsalted butter, melted
Filling
- 250 g cream cheese, room temperature
- 100 g powdered sugar
- 1 teaspoon vanilla extract
- 150 g Biscoff spread
- 200 ml heavy cream
Garnish
- Extra crushed Biscoff biscuits, for garnish
- Whipped cream, for topping (optional)
Instructions
- Crush Biscuits: Crush the Biscoff biscuits into fine crumbs using a food processor or by placing them in a sealed plastic bag and pounding with a rolling pin until finely ground.
- Mix Crust: In a bowl, combine the crushed biscuits with the melted unsalted butter, mixing well to ensure the crumbs are evenly coated.
- Form Base: Evenly distribute the biscuit mixture into the bottoms of a silicone muffin pan, pressing down firmly using the back of a spoon or your fingers to create a compact base layer for each cheesecake.
- Beat Cream Cheese: In a separate large bowl, beat the cream cheese with an electric mixer until smooth and free of lumps, ensuring a creamy texture.
- Add Sweeteners and Flavor: Add powdered sugar, vanilla extract, and Biscoff spread to the cream cheese, mixing thoroughly until the mixture is smooth, uniform, and creamy.
- Whip Cream: In another clean bowl, whip the heavy cream using a mixer until stiff peaks form, indicating firm but light whipped cream.
- Fold Cream: Gently fold the whipped cream into the cream cheese and Biscoff mixture, taking care to maintain the light, airy texture by folding softly rather than stirring vigorously.
- Assemble Cheesecakes: Spoon the creamy Biscoff filling evenly over the biscuit bases in the muffin pan, smoothing the tops with the back of a spoon or spatula for an even, neat finish.
- Chill: Refrigerate the assembled mini cheesecakes for at least 4 hours or until fully set and firm enough to hold their shape when removed from the pan.
- Remove Cheesecakes: Once set, carefully remove the mini cheesecakes from the silicone muffin pan to avoid breaking or damaging their shape.
- Garnish and Serve: Garnish the mini cheesecakes with extra crushed Biscoff biscuits and a dollop of whipped cream if desired, adding an appealing visual and additional flavor dimension before serving.
Notes
- For best results, use room temperature cream cheese to ensure smooth mixing without lumps.
- Press the biscuit base firmly but not too hard to maintain a slightly crumbly texture.
- Allow at least 4 hours of refrigeration, preferably overnight, for optimal firmness and flavor melding.
- These mini cheesecakes can be stored covered in the refrigerator for up to 3 days.
- Use a silicone muffin pan for easy removal; if using a metal pan, line with cupcake liners.
- Add a pinch of cinnamon to the crust mixture for a warm spicy note optional.
