Mini Biscoff Cheesecakes
Creamy mini Biscoff cheesecakes with a buttery cookie crust, glossy Biscoff glaze, and Biscoff whipped cream.
Ingredients
Ingredients
- 75 g unsalted butter melted
- 150 g Biscoff cookies finely crushed
- 500 g cream cheese at room temperature
- 180 ml sour cream at room temperature
- 150 ml Biscoff spread melted
- 75 g brown sugar packed
- 1/2 teaspoon speculoos spice blend
- 2 large eggs at room temperature
- 80 ml Biscoff spread melted (for the glaze)
- 45 ml Biscoff spread melted and cooled (for the whipped cream)
- 240 ml heavy cream very cold
- 6 Biscoff cookies halved for garnish
Instructions
- Line a 12-cup muffin pan with paper liners and set aside.
- In a bowl, combine the crushed Biscoff cookies and melted butter and stir until all crumbs are evenly coated and the mixture feels like damp sand.
- Divide the crumb mixture evenly among the 12 liners and press firmly into the bottoms using the back of a spoon or a flat-bottomed glass to form compact crusts.
- Place the pan in the refrigerator to chill the crusts while you prepare the cheesecake filling.
- Preheat the oven to 285°F (140°C).
- In a large mixing bowl or stand mixer bowl, add the room-temperature cream cheese and sour cream and beat on medium speed until completely smooth and no lumps remain.
- Add the 150 ml melted Biscoff spread, brown sugar, and speculoos spice and mix on low speed just until fully combined.
- Add the eggs one at a time, mixing on low speed after each addition only until just incorporated to avoid adding excess air to the batter.
- Remove the pan from the refrigerator and divide the cheesecake batter evenly over the chilled crusts, filling each liner almost to the top.
- Tap the pan gently on the counter a few times to release any air bubbles from the batter surface.
- Bake for 18 to 20 minutes, or until the edges are set and the centers still have a slight jiggle when the pan is gently shaken.
- Remove the pan from the oven and let the cheesecakes cool completely in the pan at room temperature.
- Once cooled, transfer the pan to the refrigerator and chill the cheesecakes for at least 2 hours, or until fully set.
- For the glaze, melt the 80 ml Biscoff spread until fluid and warm, then let it cool slightly so it is still pourable but not hot.
- If desired, carefully remove the paper liners from the chilled cheesecakes, then place the cheesecakes on a tray.
- Spoon or pour a little of the melted Biscoff spread glaze over the top of each cheesecake, tilting gently if needed to fully cover the surface.
- Return the glazed cheesecakes to the refrigerator and chill until the glaze is set.
- For the Biscoff whipped cream, melt the 45 ml Biscoff spread until fluid, then set aside to cool to just warm or room temperature.
- In a large chilled mixing bowl, add the cold heavy cream and begin whipping on medium speed until it slightly thickens.
- With the mixer running on medium speed, slowly pour in the cooled melted Biscoff spread and continue whipping until stiff peaks form.
- Transfer the Biscoff whipped cream to a piping bag fitted with a star or round tip, or keep it in the bowl to spoon on.
- Just before serving, pipe or spoon a generous swirl of Biscoff whipped cream onto each chilled, glazed mini cheesecake.
- Garnish each cheesecake with a half Biscoff cookie, pressing it gently into the whipped cream.
- Keep the mini Biscoff cheesecakes refrigerated until serving and store any leftovers covered in the refrigerator.
Notes
- Speculoos spice can be substituted with a mix of ground cinnamon, nutmeg, ginger, and cloves if needed.
- Make sure the cream cheese, sour cream, and eggs are at room temperature to avoid lumps and to create a smooth, silky batter.
- Avoid overmixing once the eggs are added to keep the batter from incorporating too much air and cracking in the oven.
- These mini cheesecakes are best made ahead and chilled for several hours or overnight for the creamiest texture and easiest serving.
- Make sure the cream cheese, sour cream, and eggs are at room temperature to avoid lumps and to create a smooth, silky batter.
- Avoid overmixing once the eggs are added to keep the batter from incorporating too much air and cracking in the oven.
- These mini cheesecakes are best made ahead and chilled for several hours or overnight for the creamiest texture and easiest serving.