Mini Biscoff Cheesecakes Delight
These Mini Biscoff Cheesecakes combine creamy cheesecake with the unique flavors of Biscoff cookies and spread for a delightful dessert perfect for any occasion.
Ingredients
For the crust
- 2 cups Biscoff cookie crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons salted butter, melted
For the filling
- 16 ounces cream cheese, room temperature Ensure cream cheese is at room temperature for easy blending.
- 1 ¾ cups powdered sugar
- 1 cup Biscoff spread
- 2 teaspoons vanilla extract
- 1 cup heavy cream
For the whipped topping
- ¾ cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For garnishing
- ¾ cup Biscoff spread For drizzling.
- 2 tablespoons Biscoff cookie crumbs For garnish.
- 12 pieces Biscoff cookies, halved For garnish.
Instructions
Preparation
- Gather all of your ingredients, making sure the cream cheese is at room temperature.
Prepare the crust
- In a mixing bowl, combine Biscoff cookie crumbs, granulated sugar, and melted salted butter until the mixture resembles wet sand.
- Portion about 1 tablespoon of the crust mixture into each section of your mini cheesecake pan and press firmly to form compact crusts.
Make the filling
- Beat together cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth and creamy.
- Gradually add heavy cream to the mixture and mix until thick and fluffy.
- Pipe the cheesecake filling over the prepared crusts, mounding it slightly above the rim.
Chill and top
- Refrigerate the cheesecakes for at least 12 hours or overnight.
- Whip remaining heavy cream with powdered sugar and vanilla extract until medium-stiff peaks. Decorate the tops of each cheesecake.
- Warm the remaining Biscoff spread and drizzle it over the cheesecakes before garnishing with cookie crumbs and halved cookies.
Notes
These mini cheesecakes can be made a day in advance and stored in the refrigerator. They can also be frozen for up to 2 months.