Mini Biscoff Cheesecakes with Spiced Biscoff Spread Topping Recipe
These Mini Biscoff Cheesecakes combine the rich and creamy texture of classic cheesecake with the warm, spiced flavor of Biscoff cookies and spread. Featuring a buttery Biscoff cookie crust, a smooth Biscoff-infused cheesecake filling, and topped with a luscious Biscoff whipped cream and glaze, these individual cheesecakes are perfect for cozy dessert occasions or entertaining guests.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Biscoff Cookie Crust
- 75 gr Unsalted Butter, melted
- 150 gr Biscoff Cookies
Biscoff Cheesecake
- 500 gr Cream Cheese, at room temperature
- 180 ml Sour Cream, at room temperature
- 150 ml Biscoff Spread, melted
- 75 gr Brown Sugar
- 1/2 teaspoon Speculoos Spices (or substitute with a mix of cinnamon, nutmeg, and ginger)
- 2 Eggs, at room temperature
Biscoff Whipped Cream Topping
- 80 ml Biscoff Spread (1), for the glaze
- 45 ml Biscoff Spread (2), for the whipped cream
- 240 ml Heavy / Thickened Cream
- 6 Biscoff Cookies (for garnish)
Instructions
- Prepare Biscoff Cookie Crust: Melt the unsalted butter in a small mixing bowl and set aside to cool. Finely crush the Biscoff cookies using a food processor or by placing them in a freezing bag and crushing with a rolling pin. Mix the crushed cookies with the melted butter until the consistency resembles wet sand. Line a muffin tin or mini cheesecake pan with paper liners, then firmly press the crust mixture into each liner. Chill in the fridge while preparing the filling.
- Make Biscoff Cheesecake Filling: Preheat the oven to 140°C (285°F). In a large bowl or stand mixer bowl, beat the room temperature cream cheese and sour cream until smooth and lump-free. Add melted Biscoff spread, brown sugar, and Speculoos spices or substitute; mix until just combined. Slowly incorporate the eggs, mixing gently to avoid excessive air bubbles.
- Assemble and Bake: Spoon the cheesecake mixture evenly over the chilled crusts. Tap the muffin tin on a hard surface to remove air bubbles. Bake on the lowest rack of the oven for 20-25 minutes, until the centers are slightly wobbly. Turn off the oven, open the door slightly, and let the cheesecakes cool inside for 30 minutes. Remove from oven and allow to cool at room temperature for an additional 30 minutes. Refrigerate for at least 1 hour to set fully.
- Prepare Biscoff Glaze: Melt 80 ml of Biscoff spread until warm and fluid. Optionally remove paper liners from cheesecakes, then drizzle the glaze over each cheesecake. Refrigerate to allow the glaze to set.
- Make Biscoff Whipped Cream: Slightly melt 45 ml of Biscoff spread until fluid, then let it cool briefly. In a cold bowl, whip the heavy cream and incorporate the cooled Biscoff spread gradually. Continue whipping on medium to medium-high speed until stiff peaks form. Chill the whipped cream in the fridge.
- Decorate and Serve: Transfer the whipped cream into a piping bag fitted with a star nozzle and pipe generous swirls atop each cheesecake. Garnish with crushed Biscoff cookies and press half a cookie into the whipped cream for an elegant finish.
Notes
- Speculoos spices can be substituted with a blend of cinnamon, nutmeg, and ginger if unavailable.
- To prevent lumps in the cream cheese mixture, ensure all dairy ingredients are at room temperature before mixing.
- Whip the cream carefully to avoid over-whipping, which can cause separation.
- The slightly wobbly center upon baking is key to achieving a creamy texture after chilling.
- Removing the paper liners before glazing is optional but recommended for a cleaner presentation.
Keywords: Biscoff cheesecake, mini cheesecakes, Biscoff cookie crust, baked cheesecake, whipped cream topping, Speculoos dessert
