Irresistible Mini Biscoff Cheesecakes
These Mini Biscoff Cheesecakes offer a delightful combination of creamy, rich cheesecake filling and the warm, spiced flavor of Biscoff cookies. They are easy to make and perfect for parties or individual servings.
Equipment
- Mini cheesecake pan with removable bottoms
- Medium bowl
- Large bowl
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Food processor or zip-top bag and rolling pin
- Oven
- Rubber spatula
- Whisk
Ingredients
- 1 ½ cups Biscoff cookies, finely crushed about 24 cookies
- 5 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- ¼ cup Biscoff Cookie Butter, melted
- 2 large eggs
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Biscoff cookies, halved or crushed for topping
- Biscoff Cookie Butter, melted for drizzling
Instructions
- Preheat oven to 325°F (160°C).
- In a medium bowl, combine the crushed Biscoff cookies and melted butter. Mix well until evenly moistened.
- Press the mixture into the bottom of each cavity of your mini cheesecake pan. Use the bottom of a measuring cup or your fingers to create a compact, even layer.
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Beat in the melted Biscoff Cookie Butter until well combined.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the heavy cream, vanilla extract, and salt. Mix until just combined.
- Pour the cheesecake filling over the Biscoff crusts, filling each cavity almost to the top.
- Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecakes cool inside the oven with the door slightly ajar for 30 minutes. This helps prevent cracking.
- Transfer the cheesecakes to the refrigerator and chill for at least 4 hours, or preferably overnight.
- Before serving, garnish with halved or crushed Biscoff cookies and a drizzle of melted Biscoff Cookie Butter.
- Carefully remove the cheesecakes from the mini cheesecake pan by gently pushing up on the removable bottoms. Serve chilled and enjoy!
Notes
Store leftover cheesecakes in an airtight container in the refrigerator for up to 3-4 days. To freeze, wrap each cheesecake individually in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before serving. For a chocolate twist, drizzle melted chocolate over the cheesecakes. Add a teaspoon of instant espresso powder to the filling for a coffee-Biscoff flavor combination.