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Mini Biscoff Cheesecakes Recipe Perfect for Sweet Lovers

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These mini Biscoff cheesecakes combine creamy cheesecake with the caramel-spiced goodness of Biscoff cookies, making them the ultimate treat for sweet lovers.

Ingredients

Scale
  • 1 ½ cups (about 150g) Biscoff cookies, crushed into fine crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 16 ounces (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (60g) sour cream
  • 1 teaspoon vanilla extract
  • 2 eggs, room temperature
  • ½ cup (120g) Biscoff spread, melted

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Crush 1 ½ cups (about 150g) of Biscoff cookies into fine crumbs using a food processor. Mix with 6 tablespoons (85g) of melted butter until the crumbs are evenly coated.
  3. Line a muffin tin with paper liners. Divide the crumb mixture evenly among the liners, pressing firmly with the back of a spoon to form a compact crust. Bake for 5 minutes, then let cool.
  4. In a large mixing bowl, beat 16 ounces (450g) of softened cream cheese until smooth. Add ½ cup (100g) granulated sugar and mix until well combined. Beat in ¼ cup (60g) sour cream and 1 teaspoon vanilla extract.
  5. Gradually beat in 2 room-temperature eggs, one at a time, until fully incorporated. Be careful not to overmix; you want to avoid adding too much air to the batter.
  6. Melt ½ cup (120g) of Biscoff spread in the microwave for about 20 seconds or until softened. Drizzle it into the cheesecake batter and gently swirl with a knife or skewer for a marbled effect.
  7. Spoon the cheesecake filling over the cooled crusts, filling each liner almost to the top.
  8. Place the muffin tin in the oven and bake for 15-18 minutes, or until the centers are set but slightly jiggly. Turn off the oven and let the cheesecakes cool inside for 10 minutes before removing.
  9. Transfer the muffin tin to the refrigerator and chill the cheesecakes for at least 4 hours, or overnight for best results.
  10. Once chilled, remove the cheesecakes from the liners. Top each with a dollop of melted Biscoff spread and a sprinkle of crushed Biscoff cookies for decoration.

Notes

[‘Ensure cream cheese, eggs, and sour cream are at room temperature for a smoother filling.’, ‘Avoid overmixing the batter to prevent cracks in the cheesecakes.’, ‘Cool the cheesecakes gradually in the oven to minimize cracking.’, ‘Customize the swirl pattern for a unique look.’]

Nutrition

Keywords: mini cheesecakes, Biscoff dessert, cheesecake recipe, easy dessert, party dessert, sweet treat

Find it online: https://realityeats.com/mini-biscoff-cheesecakes-recipe-perfect-for-sweet-lovers/