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Biscoff Mini Cheesecakes Recipe

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4.9 from 25 reviews

Delight in these creamy Biscoff Mini Cheesecakes featuring a crunchy Biscoff cookie crust and rich, smooth Biscoff cookie butter filling. Perfectly portioned for individual servings, these cheesecakes are an indulgent treat that combines the signature caramelized flavor of Biscoff with classic cheesecake decadence.

Ingredients

Crust

  • 4 ounces Biscoff cookies, finely crushed
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon brown sugar

Filling

  • 12 ounces cream cheese, softened
  • ½ cup Biscoff cookie butter
  • ⅜ cup granulated sugar
  • ¼ cup sour cream
  • 2 tablespoons heavy cream
  • 2 teaspoons pure vanilla extract
  • ⅛ teaspoon salt
  • 1 large egg
  • 1 large egg yolk

Topping

  • ¼ cup Biscoff cookie butter, warmed for drizzling

Instructions

  1. Prepare Crust: Combine crushed Biscoff cookies, melted butter, and brown sugar in a bowl until evenly moistened. Press this mixture firmly into the bottoms of mini cheesecake molds or a muffin tin lined with mini cupcake liners to form a compact crust. Chill the crust in the refrigerator for 20 minutes to set.
  2. Mix Cream Cheese: In a large bowl, beat the softened cream cheese using an electric mixer until smooth and creamy. Add ½ cup Biscoff cookie butter and continue beating until fully incorporated. Gradually add the granulated sugar and salt, mixing until just combined to avoid overmixing.
  3. Add Dairy and Flavorings: Add sour cream, heavy cream, and vanilla extract to the cream cheese mixture. Beat on low speed until the ingredients are just combined, careful not to overmix to maintain a light texture.
  4. Incorporate Eggs: On low speed, gently beat in the whole egg and then the egg yolk one at a time, mixing only until incorporated. Overmixing at this stage can cause cracks during baking.
  5. Preheat and Fill: Preheat your oven to 325°F (160°C). Spoon the cheesecake batter evenly over the chilled crusts, filling each mold about two-thirds full to allow room for slight rising during baking.
  6. Bake Cheesecakes: Bake for 22 minutes or until the edges are set and the centers still have a slight jiggle. Avoid overbaking to keep the texture creamy and prevent cracking.
  7. Cool and Chill: Allow the mini cheesecakes to cool in the baking tin for 15 minutes before carefully removing them. Let them cool completely at room temperature. Cover loosely and refrigerate for a minimum of 4 hours or preferably overnight to fully set and develop flavor.
  8. Prepare Topping and Serve: Gently warm ¼ cup Biscoff cookie butter until it becomes pourable but not hot. Drizzle this over the chilled cheesecakes just before serving for an extra burst of Biscoff flavor.

Notes

  • For easier removal, line muffin tins with cupcake liners before pressing in the crust.
  • Chilling the crust before adding the filling ensures a firm base that won’t mix with the batter.
  • Do not overmix the cream cheese batter to avoid incorporating too much air, which can cause cracking.
  • Baking time may vary slightly depending on oven; watch for set edges and a slightly jiggly center.
  • Allow cheesecakes to chill thoroughly for best texture and flavor development.
  • Use a gentle warming method for the Biscoff cookie butter topping to maintain its creamy texture without burning.

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