Mini Biscoff Cheesecake Delight (Printer-Friendly Version)
Creamy, caramel-spiced bites with a buttery Biscoff cookie crust and light whipped topping.
# Required Ingredients:
→ Cheesecake Filling
01 -
225 grams cream cheese, softened
02 -
60 grams powdered sugar
03 -
240 milliliters whipped cream
04 -
125 grams Biscoff spread
05 -
1 teaspoon vanilla extract
→ Crust
06 -
150 grams Biscoff cookies, crushed
07 -
60 grams unsalted butter, melted
→ Optional Toppings
08 -
Extra Biscoff spread for drizzling
09 -
Crushed Biscoff cookies for garnish
10 -
Whipped cream for decoration
# Step-by-Step Instructions:
01 -
Pulse the Biscoff cookies in a food processor until fine crumbs form. Combine crumbs with melted butter until mixture resembles wet sand. Press firmly into mini cheesecake molds or muffin tins to create an even crust.
02 -
Beat softened cream cheese until smooth. Gradually incorporate powdered sugar and vanilla extract. Gently fold in Biscoff spread until uniform, then carefully fold in whipped cream to maintain lightness.
03 -
Spoon cheesecake filling over crusts, smoothing tops with a spatula. Cover and refrigerate for a minimum of two hours to allow proper setting.
04 -
Drizzle additional Biscoff spread atop and sprinkle with crushed cookies before serving. Enjoy chilled for optimal flavor.
# Handy Cooking Tips:
01 -
Ensure cream cheese is at room temperature for a smooth filling. Fold whipped cream gently to preserve light texture. Chilling is essential for setting and flavor development.
02 -
For a dairy-free variation, substitute cream cheese with plant-based alternatives and use coconut whipped cream.
03 -
Store leftovers in an airtight container refrigerated up to 4 days or freeze without toppings for up to 2 months.