Why You’ll Love This Recipe
- Biscoff Flavor in Every Bite: From the crust to the whipped cream topping, these cheesecakes are packed with Biscoff goodness.
- Mini Size: Perfect for portion control and easy to serve at parties.
- Deliciously Creamy: The cheesecake filling is rich and smooth, complemented by a crunchy cookie crust.
- Customizable: Add different toppings or experiment with flavors to make it your own.
Ingredients
For the Crust:
- Biscoff or Speculoos cookies
- Unsalted butter
For the Cheesecake Filling:
- Full-fat cream cheese
- Sour cream (or Greek yogurt)
- Biscoff cookie butter spread
- Speculoos spice
- Brown sugar
- Eggs
For the Toppings:
- Biscoff whipped cream (heavy cream and Biscoff spread)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Make the Crust: Crush the Biscoff cookies and mix with melted butter. Press into muffin pans and chill.
- Prepare the Cheesecake Filling: Mix cream cheese and sour cream until smooth. Add melted Biscoff spread, brown sugar, and spices. Mix in eggs and pour over chilled crust.
- Bake: Bake at 285°F for 20-25 minutes until set but slightly wobbly.
- Cool: Let the cheesecakes cool at room temperature, then refrigerate for at least an hour.
- Top with Whipped Cream: Make Biscoff whipped cream and pipe on top of each cheesecake before serving.
Servings and Timing
- Servings: 12 mini cheesecakes
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Chill Time: 1 hour
- Total Time: 1.5 hours
Variations
- Spiced Whipped Cream: Add cinnamon or nutmeg to the whipped cream for extra flavor.
- Chocolate Drizzle: Top with melted chocolate for a rich contrast to the spiced cookies.
Storage/Reheating
Store in the fridge for up to 3 days. These mini cheesecakes can also be frozen for up to 2 months. Thaw in the refrigerator before serving.
FAQs
1. Can I use a different type of cookie for the crust?
Yes, graham crackers or chocolate cookies can be substituted.
2. Can I make these without the whipped cream topping?
Yes, you can serve them plain or with a different topping, like fresh fruit or caramel.
3. Can I freeze these mini cheesecakes?
Yes, freeze them after they cool and top with whipped cream when ready to serve.
4. What if I don’t have Speculoos spice?
You can use a mix of cinnamon, ginger, and cloves as a substitute.
5. Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but it may affect the richness of the filling.
Conclusion
These Mini Biscoff Cheesecakes are the perfect blend of creamy, spiced, and crunchy. Whether you’re serving them at a party or enjoying them as a personal treat, these little desserts are sure to delight anyone who loves the delicious flavor of Biscoff cookies.
Mini Biscoff Cheesecakes Recipe
These Mini Biscoff Cheesecakes are indulgent treats with a creamy cheesecake filling, crunchy Biscoff cookie crust, and a Biscoff whipped cream topping. Perfect for parties, holidays, or just a sweet treat, these mini cheesecakes offer the irresistible flavor of Biscoff in every bite.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Total Time: 1.5 hours
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
- Biscoff or Speculoos cookies
- Unsalted butter
For the Cheesecake Filling:
- Full-fat cream cheese
- Sour cream (or Greek yogurt)
- Biscoff cookie butter spread
- Speculoos spice
- Brown sugar
- Eggs
For the Toppings:
- Biscoff whipped cream (heavy cream and Biscoff spread)
Instructions
- Make the Crust:
- Crush the Biscoff cookies and mix them with melted butter. Press the mixture into muffin pans and chill to set.
- Prepare the Cheesecake Filling:
- In a bowl, mix the cream cheese and sour cream until smooth. Add the melted Biscoff spread, brown sugar, and Speculoos spice. Mix in eggs and pour the mixture over the chilled crust.
- Bake:
- Bake at 285°F (140°C) for 20-25 minutes until set but slightly wobbly in the center.
- Cool:
- Allow the cheesecakes to cool at room temperature, then refrigerate for at least an hour.
- Top with Whipped Cream:
- Make the Biscoff whipped cream by whipping heavy cream and Biscoff spread together. Pipe the whipped cream onto each cheesecake before serving.
Notes
- Spiced Whipped Cream: Add cinnamon or nutmeg to the whipped cream for extra warmth.
- Chocolate Drizzle: Top with melted chocolate for a rich contrast.
- No-Bake Option: Skip baking and freeze the cheesecakes for a firmer, icebox-style dessert.
