Introduction: Mini Biscoff cheesecakes are the perfect indulgent dessert for any occasion. These rich, creamy treats feature the iconic caramelized flavor of Biscoff cookies paired with a velvety cheesecake filling. Their bite-sized portions make them ideal for parties, family gatherings, or as a simple yet luxurious treat to satisfy your sweet tooth. Whether you’re a fan of Biscoff or just love cheesecake, these mini delights are sure to win you over.
The History of Biscoff Cheesecakes: The origin of Biscoff cookies dates back to 1932 in Belgium, where the Lotus Bakeries company first introduced their caramelized biscuits. These cookies, known for their warm, spiced flavor, quickly gained popularity worldwide. Over time, the unique taste of Biscoff inspired bakers to incorporate it into various recipes, with cheesecakes becoming a standout creation. The fusion of smooth, tangy cream cheese with the sweet crunch of Biscoff cookies resulted in a match made in dessert heaven. Mini versions of these cheesecakes bring added convenience and a touch of elegance to the traditional dessert.
Ingredients Breakdown:
- For the crust:
- 1 ½ cups crushed Biscoff cookies: The base of the cheesecake, offering a buttery, spiced foundation.
- 6 tablespoons melted unsalted butter: Binds the cookie crumbs together, creating a firm crust.
- For the filling:
- 8 ounces cream cheese, softened: Provides the creamy, tangy core of the cheesecake.
- ½ cup granulated sugar: Balances the tanginess of the cream cheese with sweetness.
- 1 teaspoon vanilla extract: Adds depth of flavor to the filling.
- 1 large egg: Helps the filling set into a firm but creamy texture.
- For the topping:
- ½ cup Biscoff spread: A smooth, indulgent topping that enhances the caramelized flavor.
- Whipped cream (optional): Adds lightness and aesthetic appeal.
- Crushed Biscoff cookies (optional): Provides a decorative crunch.
Step-by-Step Recipe:
- Prepare the crust: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. Mix the crushed Biscoff cookies and melted butter in a bowl until the mixture resembles wet sand. Divide the mixture evenly among the muffin cups, pressing it down firmly with the back of a spoon to form a compact crust. Bake for 5 minutes, then remove from the oven to cool slightly.
- Make the filling: In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the vanilla extract and egg, mixing until fully incorporated. Be careful not to overmix to avoid incorporating too much air.
- Assemble: Spoon the cheesecake filling evenly over the cooled crusts, filling each cup about ¾ full. Smooth the tops with a spatula or spoon.
- Bake: Place the muffin tin in the preheated oven and bake for 15–18 minutes or until the centers are just set and slightly jiggly. Remove from the oven and allow the cheesecakes to cool in the tin for 10 minutes before transferring them to a wire rack.
- Chill: Refrigerate the cheesecakes for at least 2 hours or until fully set.
- Add the topping: Warm the Biscoff spread slightly to make it easier to drizzle or spread. Add a dollop or drizzle over each cheesecake. Garnish with whipped cream and crushed Biscoff cookies if desired.
Tips for the Perfect Mini Biscoff Cheesecakes: Use room temperature cream cheese for a smooth filling. Avoid overbaking as it can cause cracks; the centers should still have a slight wobble when done. Let the cheesecakes cool gradually to prevent sinking. For easier removal, use paper liners or silicone molds. When topping, ensure the cheesecakes are fully chilled to maintain a neat appearance.
Variations and Customizations: Swap the Biscoff crust with graham crackers or chocolate cookies for a different flavor profile. Incorporate a swirl of caramel or chocolate into the filling for added decadence. Make a no-bake version by setting the filling with gelatin or whipped cream. Experiment with toppings such as fresh fruit, salted caramel, or nuts to complement the Biscoff flavor.
Health Considerations and Nutritional Value: Each mini cheesecake contains approximately 200–250 calories, depending on the topping and portion size. While indulgent, they are rich in protein and calcium from the cream cheese. For a lighter version, consider using reduced-fat cream cheese and limiting the amount of Biscoff spread. Alternatively, replace the granulated sugar with a natural sweetener like honey or stevia.
FAQ:
- Can I make these cheesecakes ahead of time? Yes, they can be prepared up to 2 days in advance and stored in the refrigerator.
- Can I freeze them? Absolutely! Wrap them individually in plastic wrap and store in an airtight container in the freezer for up to 3 months. Thaw in the fridge before serving.
- What if I don’t have Biscoff cookies or spread? You can substitute with speculoos cookies or another spiced biscuit, and use caramel spread as a topping.
Mini Biscoff Cheesecakes
Ingredients
Base:
- 265 g Biscoff biscuits
- 80 g vegan margarine use the spreadable kind, not the block variety
Filling:
- 265 g vegan cream cheese softened to room temperature (Violife is recommended for the best taste and texture)
- 130 g smooth Biscoff spread
- 50 g icing sugar
- 100 ml vegan whipping cream Elmlea Plant Double or Oatly is highly recommended
To Top:
- Optional whipped cream for garnish
- Biscoff biscuits and crumbs
- Melted Biscoff spread for drizzling
Instructions
For the Base:
- Line a muffin tray with 8 muffin liners, or if you’re making cheesecake pots, have 8 small jars ready. Crush the Biscoff biscuits into fine crumbs using a food processor, a high-powered blender, or a rolling pin. Melt the margarine and let it cool slightly before adding it to a large bowl with the biscuit crumbs. Mix thoroughly until the crumbs are evenly coated with the margarine. Divide the mixture evenly among the muffin liners or jars, pressing it down firmly to form a solid base. Place the bases in the fridge to chill while you prepare the filling.
For the Filling:
- In a large bowl, combine the cream cheese, Biscoff spread, and icing sugar, mixing until smooth and creamy. Add the vegan whipping cream to the mixture and use an electric whisk or stand mixer to beat everything together until it thickens and holds its shape. Divide the filling evenly among the muffin liners or jars, spreading it out with a teaspoon to create an even layer.
- Refrigerate the cheesecakes for at least 12 hours to allow them to set completely. If you’ve used muffin liners, carefully peel them away before serving. Top each cheesecake with whipped cream, a drizzle of melted Biscoff spread, and crushed Biscoff biscuits for garnish.