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Mini Biscoff Cheesecakes

Mini Biscoff Cheesecakes: A Heavenly Bite-Sized Indulgence

Indulge in delicious Mini Biscoff Cheesecakes, perfect for any occasion with their unique flavor and creamy texture.
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Prep Time 45 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 2 hours 10 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 4 tablespoons Unsalted Butter You can use salted butter if you reduce added salt.
  • 15 cookies Biscoff Cookies Substitute with Speculoos or any spiced cookies if needed.
For the Cheesecake Filling
  • 300 grams Cream Cheese Make sure it’s at room temperature.
  • 150 grams Sour Cream Greek yogurt can be a great alternative.
  • 150 grams Biscoff Spread Feel free to use other cookie butters.
  • 100 grams Brown Sugar Granulated sugar can be used, but results will vary.
  • 1 teaspoon Speculoos Spices Substitute with pumpkin pie spice or a cinnamon-nutmeg blend.
  • 2 large Eggs Ensure they’re at room temperature.
For the Topping
  • 240 ml Heavy Cream For a lighter version, you could try half-and-half.

Equipment

  • muffin tin
  • mixing bowl
  • electric mixer
  • Small Saucepan

Method
 

Step‑by‑Step Instructions
  1. Melt 4 tablespoons of unsalted butter in a small saucepan over low heat and crush 15 Biscoff cookies until they resemble fine crumbs. Mix it with the cookie crumbs and pack into muffin liners. Chill for at least 15 minutes.
  2. Preheat your oven to 140°C (285°F). Blend 300 grams of cream cheese and 150 grams of sour cream until smooth. Gradually add 150 grams of Biscoff spread, 100 grams of brown sugar, 1 teaspoon of speculoos spices, and 2 eggs, mixing gently.
  3. Pour the cheesecake mixture over the chilled crusts, filling about three-quarters full. Bake for 20-25 minutes until centers are slightly wobbly. Cool inside the oven for 30 minutes.
  4. Melt 2 tablespoons of Biscoff spread for glaze. Whip 240 ml of cold heavy cream until soft peaks form and fold in the melted Biscoff spread.
  5. Once chilled for at least 1 hour, remove the liners and drizzle with Biscoff glaze. Pipe the whipped cream on top and garnish with crushed Biscoff cookies.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for smooth blending. Don’t overmix after adding eggs to prevent cracks.

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