Mini Biscoff Cheesecake Cups (Printer-Friendly)
Buttery Biscoff crust and creamy cheesecake filling make these bite-sized treats simple and elegant.
# The Ingredients You'll Need:
→ Crust
01 -
200 g Biscoff cookies, finely crushed
02 -
75 g unsalted butter, melted
→ Cheesecake Filling
03 -
300 g cream cheese, at room temperature
04 -
100 g Biscoff spread, plus extra for drizzling
05 -
75 g powdered sugar
06 -
200 ml whipping cream, cold
→ Topping
07 -
6 Biscoff cookies, halved
# Step-by-Step Instructions:
01 -
Crush Biscoff cookies to fine crumbs using a food processor or by sealing them in a zip-top bag and crushing with a rolling pin. Combine crumbs with melted butter until well mixed. Evenly divide approximately 1.5 tablespoons of the crumb mixture into each lined muffin tin cup and press firmly to compact. Refrigerate the crusts while preparing the filling.
02 -
In a mixing bowl, beat cream cheese until smooth using an electric hand mixer or stand mixer on medium speed. Add Biscoff spread and powdered sugar, mixing until creamy and fully combined. In a separate bowl, whip the cold whipping cream to soft peaks, then gently fold it into the Biscoff cream cheese mixture using a spatula until homogeneous.
03 -
Spoon or pipe the Biscoff cheesecake filling onto each chilled crust, smoothing the tops with a spatula for an even finish.
04 -
Refrigerate the assembled cheesecakes for at least 4 hours or overnight to allow them to set until firm.
05 -
Before serving, drizzle each mini cheesecake with slightly melted Biscoff spread and top with a halved Biscoff cookie. Serve cold.
# Extra Tips:
01 -
For clean removal, allow cheesecakes to sit at room temperature for 5 minutes before unmolding from the tin.