Mini Biscoff Cheesecakes Delight (Printable Version)
Creamy mini cheesecakes with a crunchy Biscoff crust, topped with whipped cream and spiced caramel drizzle.
# Everything You’ll Need:
→ Crust
01 -
2 cups Biscoff cookie crumbs
02 -
2 tablespoons granulated sugar
03 -
6 tablespoons salted butter, melted
→ Cheesecake Filling
04 -
16 ounces cream cheese, room temperature
05 -
1 3/4 cups powdered sugar
06 -
1 cup Biscoff spread
07 -
2 teaspoons vanilla extract
08 -
1 cup heavy cream
→ Whipped Cream
09 -
3/4 cup heavy cream
10 -
2 tablespoons powdered sugar
11 -
1/2 teaspoon vanilla extract
→ Topping
12 -
3/4 cup Biscoff spread
13 -
2 tablespoons Biscoff cookie crumbs
14 -
12 Biscoff cookies, halved
# Steps to Cook:
01 -
Combine Biscoff cookie crumbs, granulated sugar, and melted salted butter in a bowl. Portion about 1 tablespoon of mixture into each section of the mini cheesecake pan. Press firmly to form compact crusts. Set aside.
02 -
Using an electric mixer, beat cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth. Gradually add 1 cup heavy cream and whip on medium-high speed until thick and fluffy.
03 -
Pipe the cheesecake filling over the crusts, mounding slightly above the pan rim. Refrigerate for 12 hours or overnight until firm. Carefully remove from pan once chilled.
04 -
Whip 3/4 cup heavy cream with powdered sugar and vanilla extract until medium-stiff peaks form. Transfer to a piping bag fitted with a Wilton 1M tip for decorating.
05 -
Warm remaining 3/4 cup Biscoff spread until slightly melted. Drizzle or pipe over each cheesecake. Pipe a small whipped cream swirl on top. Garnish with Biscoff cookie crumbs and halved cookies.
# Extra Suggestions:
01 -
Ensure cream cheese is at room temperature to avoid lumps. Firmly press crust to prevent crumbling. Chill overnight for best texture and easy removal. Substitute Biscoff spread with speculoos cookie butter if needed. Add a pinch of cinnamon or nutmeg to crust for extra flavor.