Ready in: 4 hours 15 minutes · Serves: 12 · Technique: Baking · Storage: Up to 5 days in the refrigerator.
Quick Answer
These Mini Biscoff Cheesecakes are a delightful treat for the holiday season, combining creamy cheesecake with the spicy goodness of Biscoff cookies.
As the brisk winds of fall settle in and the festive season draws nearer here in New York City, my thoughts naturally turn to decadent desserts that warm the heart and double as beautiful gifts. One recipe that has captured my spirit this season is the Mini Biscoff Cheesecakes. These little bites of bliss embody the warmth of the holidays, with the spicy notes of Biscoff cookies perfectly complementing the creamy goodness of cheesecake.
A Cozy Holiday Treat
Why You’ll Love This Recipe
- Decadent and creamy, these mini cheesecakes are the perfect holiday treat.
- Easy to make and beautifully presented, they double as delightful gifts.
- The warm, spicy notes of Biscoff cookies will fill your kitchen with holiday aromas.
- Perfectly portioned, making them a bite-sized indulgence that’s hard to resist.
- Versatile and adaptable, allowing for creative toppings and flavor variations.
Ingredients
To create these delightful mini cheesecakes, you will need:
For the Crust
- 12 Biscoff cookies, crushed into crumbs
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 1 ½ cups cream cheese, softened
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ¼ cup Biscoff spread
- A sprinkle of sea salt (optional)
For Garnishing
- Extra Biscoff cookies
- Whipped cream (optional)
How to Make Mini Biscoff Cheesecakes (Step-by-Step)
Follow these steps to create your own mini Biscoff cheesecakes that are sure to impress.
Step 1: Preheat the Oven
Begin by setting your oven to 325°F (160°C). The aroma of heated spices that wafts out when you open the oven door is a first step towards holiday magic.
Step 2: Prepare the Crust
In a mixing bowl, combine the crushed Biscoff cookies with melted butter. Use a fork to integrate the two until the mixture resembles wet sand. Press this mixture firmly into the bottom of each muffin liner, and be sure to pack it tightly so it holds together beautifully during baking.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy. The creamy texture should be glossy, almost like a silk fabric. Scrape down the sides, add in the vanilla extract, and mix once more.
Step 4: Incorporate Eggs
Gently add the eggs one at a time, mixing until just combined. Be careful not to overmix; this keeps your cheesecakes light and airy. Finally, swirl in the Biscoff spread, marveling at how it creates beautiful ribbons of flavor through the creamy batter.
Step 5: Fill the Cupcakes
Spoon the cheesecake mixture over the cookie crusts in your muffin pan, filling each cup approximately three-quarters full. An ice cream scoop works perfectly here for preventing any mess.
Step 6: Bake
Pop the tray into your preheated oven and bake for about 20-25 minutes. You’ll know they’re ready when the edges are set, but the centers still have a slight jiggle. They will firm up as they cool, providing that lovely creamy texture.
Step 7: Cool and Chill
Let the cheesecakes cool in the pan for about 10 minutes, then carefully transfer them to the fridge. I find that allowing them to chill for at least 3 hours, if not overnight, truly enhances their flavor.
Common Mistakes to Avoid
- Overmixing the Batter: This can cause the cheesecakes to be dense rather than light and fluffy. Mix until just combined after adding the eggs.
- Skipping the Chilling Step: Not giving your cheesecakes enough time to set will affect their texture. Patience is key for a creamy bite.
- Filling Too Full: Avoid overfilling the muffin liners. Leave a little room for the cheesecakes to puff slightly as they bake.
Tips and Tricks for Success
- For an extra layer of flavor, sprinkle some crushed Biscoff cookies on top before serving.
- Consider serving these mini cheesecakes with a dollop of whipped cream for a touch of elegance.
- Add a drizzle of melted Biscoff spread before serving for added sweetness.
- If you want more spice, try adding a pinch of cinnamon or nutmeg to the filling.
Variations
- Use gluten-free Biscoff cookies for a gluten-free option.
- Swap Biscoff spread with Nutella for a chocolatey twist.
- Incorporate different flavor extracts, like almond or maple, in addition to vanilla.
- Top with fresh fruit, such as raspberries or strawberries, for a refreshing contrast.
How to Serve
- Serve chilled directly from the refrigerator for the best texture.
- Top with extra Biscoff cookies or a drizzle of Biscoff spread before serving.
- Pair with a cup of coffee or hot chocolate for the perfect dessert experience.
- Present on a beautiful cake stand for a stunning effect at gatherings.
Make Ahead and Storage
- Make Ahead: Prepare the cheesecake batter and crust in advance; store separately in the refrigerator until you’re ready to bake.
- Storage: Store mini cheesecakes in an airtight container in the refrigerator for up to five days.
- Reheating: Mini cheesecakes are best served chilled, so avoid reheating.
- Freezing: Wrap tightly in plastic wrap and store in a freezer-safe container for up to one month.
Recipe Notes / What I Learned
Trying out the Mini Biscoff Cheesecakes was a joyous experience filled with delightful aromas and tastes. I learned that patience truly enhances the flavors; letting them chill overnight rewards you with a perfectly creamy texture that is simply irresistible!
Yield and Serving Size
Yield: 12 mini cheesecakes · Serving Size: 1 mini cheesecake
Nutrition Snapshot
Estimated Nutrition Per Serving: ~250 calories · 4g protein · 20g carbs · 18g fat
Delicious Mini Biscoff Cheesecakes for Cozy Holidays
Ingredients
Equipment
Method
- Begin by setting your oven to 325°F (160°C).
- Combine crushed Biscoff cookies with melted butter. Press firmly into the bottom of each muffin liner.
- Beat cream cheese with sugar until smooth. Add vanilla extract and mix well.
- Add eggs one at a time while mixing gently. Swirl in Biscoff spread.
- Spoon the cheesecake mixture into the muffin liners, filling each approximately three-quarters full.
- Bake for 20-25 minutes, until the edges are set but the centers still jiggle.
- Let cool for 10 minutes, then refrigerate for at least 3 hours.
Notes
FAQs
Yes, regular cream cheese will give you a richer and creamier texture. Just ensure it’s softened for easier mixing.
The edges should be set, while the centers should still have a slight jiggle. They will firm up as they cool.
Absolutely! Just use gluten-free Biscoff cookies instead of regular ones to maintain the flavor without gluten.
You can store them in an airtight container in the refrigerator for up to five days, or freeze them for up to one month.
Yes, these mini cheesecakes are perfect for making ahead of time. Just chill them overnight for the best texture and flavor.
