Ingredients
Equipment
Method
Crust Preparation
- Melt the unsalted butter in a small saucepan over low heat.
- In a mixing bowl, combine the melted butter with crushed Biscoff cookies, stirring until the mixture resembles wet sand.
- Line a muffin pan with muffin liners and press the crust mixture into the bottom of each liner, creating an even layer.
- Chill the crust in the refrigerator for at least 20 minutes to set.
Cheesecake Filling Preparation
- Beat room temperature cream cheese and sour cream in a large mixing bowl using an electric mixer on medium speed until smooth and creamy.
- Gradually add the melted Biscoff spread and brown sugar, blending until well combined.
- Add the Speculoos spices, mixing until the mixture is smooth.
Incorporate Eggs
- Add the eggs one at a time to the mixture, blending on low speed after each addition.
- Ensure that you mix just until incorporated to avoid too much air.
Bake Cheesecakes
- Preheat your oven to 140°C (285°F).
- Pour the cheesecake filling over the chilled crusts, filling each liner about three-quarters full.
- Bake for 20-25 minutes until the edges are set and the centers are slightly wobbly.
- Turn off the oven, leave the cheesecakes inside for another 15 minutes.
- Transfer to the fridge to chill for at least 1 hour.
Toppings Preparation
- Warm the remaining Biscoff spread in the microwave for about 15-20 seconds until melted.
- Whip the heavy cream until soft peaks form, then gradually add the slightly melted Biscoff spread.
- Continue to whip until stiff peaks are achieved.
Serving
- Remove the cheesecakes from the muffin pan, pipe the Biscoff whipped topping generously over each cheesecake.
- Garnish with crushed Biscoff cookies and a half cookie on top of each one.
Nutrition
Notes
These Mini Biscoff Cheesecakes can be made ahead and stored in the fridge or freezer. Ensure to follow the cooling and chilling times for best texture.