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.
Find it online: https://chocolatecoveredamy.com/mini-biscoff-cheesecakes-recipe/
