Description
Smooth, creamy Biscoff cheesecakes deliver pure indulgence in petite portions. Crushed cookie crusts and luscious cream cheese filling create irresistible mini desserts perfect for sharing with friends and satisfying sweet cravings.
Ingredients
Scale
Main Ingredients:
- 500 g cream cheese
- 240 ml (8 fluid ounces) heavy cream
- 150 ml (5 fluid ounces) Biscoff spread
- 150 g Biscoff cookies
- 180 ml (6 fluid ounces) sour cream
Sweeteners and Binding Ingredients:
- 75 g brown sugar
- 2 eggs
- 75 g unsalted butter
Flavoring and Garnish:
- ½ teaspoon Speculoos spices
- 80 ml (2.7 fluid ounces) Biscoff spread (for glaze)
- 45 ml (1.5 fluid ounces) Biscoff spread (for whipped cream)
- 6 Biscoff cookies (for garnish)
Instructions
- Pulverize Biscoff cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
- Combine cookie crumbs with melted butter, mixing until the texture resembles damp, compact sand.
- Prepare a muffin pan by inserting paper liners, then distribute the cookie crust mixture evenly, pressing firmly to create a solid base.
- Chill the prepared crusts in the refrigerator while preparing the filling.
- Preheat the oven to a low 140°C, ensuring gentle baking for the delicate cheesecakes.
- In a large mixing bowl, thoroughly blend cream cheese and sour cream until completely smooth and lump-free.
- Incorporate melted Biscoff spread, brown sugar, and Speculoos spices, stirring carefully to maintain a uniform consistency.
- Gently fold in eggs one at a time, mixing minimally to prevent excessive air incorporation.
- Carefully distribute the cream cheese mixture over the chilled crusts, filling each liner to the appropriate level.
- Eliminate potential air bubbles by gently tapping the muffin tin against a firm surface.
- Position the pan on the lowest oven rack and bake for 20-25 minutes, watching for a slightly jiggly center.
- After baking, turn off the oven, leave the door slightly ajar, and allow cheesecakes to cool gradually for 30 minutes.
- Let the cheesecakes rest at room temperature for an additional 30 minutes before refrigerating for at least one hour.
- Warm Biscoff spread until fluid, then drizzle a thin layer over chilled cheesecakes.
- Whip cold heavy cream with cooled Biscoff spread until stiff peaks form.
- Transfer whipped cream to a piping bag with a star nozzle and create decorative swirls atop each cheesecake.
- Finish by garnishing with crushed Biscoff cookies and a half cookie delicately pressed into the cream.
Notes
- Make sure all ingredients are at room temperature to ensure smooth mixing and prevent lumps in the cheesecake batter.
- Crushing cookies finely creates a compact, even crust that holds together beautifully when serving.
- Bake cheesecakes in a low-temperature oven to prevent cracking and maintain a creamy, delicate texture.
- Cooling process is crucial: allow cheesecakes to gradually come to room temperature before refrigerating to prevent sudden temperature changes.
- Use a star nozzle for professional-looking whipped cream topping that adds elegant height and texture to each mini cheesecake.
- Optional garnishes like crushed cookies and whole Biscoff cookies create visual appeal and extra crunch.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 502
- Sugar: 34 g
- Sodium: 196 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg