Description
A delicious and easy-to-make Mini Biscoff Cheesecake with a creamy texture and a crunchy Biscoff cookie crust.
Ingredients
Scale
- 20 Biscoff cookies (for crust and garnish)
- 4 tablespoons unsalted butter (melted)
- 8 oz cream cheese (softened)
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/2 cup Biscoff spread (plus extra for drizzling)
- 2 large eggs
- A pinch of salt
Instructions
- Preheat your oven to 325°F (160°C). Crush the Biscoff cookies into fine crumbs.
- Combine the cookie crumbs with melted butter until well mixed. Press into cupcake liners to form the crust.
- Bake the crust for 5-7 minutes and let cool.
- Beat softened cream cheese until smooth, then add granulated sugar, brown sugar, and vanilla extract.
- Whip heavy cream until soft peaks form and fold into the cream cheese mixture.
- Mix in Biscoff spread and add eggs one at a time, mixing gently.
- Spoon the filling into the crusts, filling them about 3/4 full.
- Bake for 18-20 minutes until edges are set and center jiggles slightly. Cool at room temperature for 30 minutes.
- Refrigerate for at least 2 hours until fully set.
- Drizzle with melted Biscoff spread and garnish with a whole Biscoff cookie before serving.
Notes
- For gluten-free, use gluten-free cookies.
- For dairy-free, substitute with vegan cream cheese and coconut cream.
- For lower sugar, use sugar substitutes like erythritol or stevia.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Mini Biscoff Cheesecake, Cheesecake Recipe, Biscoff Dessert