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The Ultimate Mini Biscoff Cheesecakes

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Imagine unwrapping a small treasure that combines the enchanting, spicy-sweet flavor of Biscoff cookies with the rich, silky texture of cheesecake. Welcome to the world of The Ultimate Mini Biscoff Cheesecakes. These desserts are not just treats; they’re perfectly crafted delights that promise to be the highlight of any dining experience.

Mini Biscoff Cheesecake topped with whipped cream, Biscoff drizzle, and a cookie on a dark plate.

The first time I tasted a Biscoff cookie, it was in a charming little European cafe. That crisp, caramelized flavor was unforgettable. Inspired, I returned home eager to experiment with these unique cookies, transforming them into something even more special. The Ultimate Mini Biscoff Cheesecakes emerged from this culinary adventure, each bite a celebration of cherished memories and new discoveries.

Why You’ll Love These Mini Biscoff Cheesecake Bites

These mini cheesecakes are truly irresistible, and here’s why:

  • Simple and Sophisticated: No oven needed—these elegant desserts come together effortlessly.
  • Ideally Portioned: Enjoy the richness of cheesecake in a size that’s just right.
  • Exquisite Flavor: Experience the unique taste of Biscoff in a whole new way.

If you’re in the mood for another savory treat that combines unique flavors with classic comfort, you might also enjoy our Philly Cheesesteak Pizza Recipe.

Step-by-Step Guide to Making Small Lotus Biscoff Cheesecake Cups

Preparing Your Ingredients and Tools

Ingredients:

  • Biscoff cookies: The star of the crust and a garnish for the topping.
  • Cream cheese, whipping cream, and Greek yogurt: Combine to create a creamy, luxurious filling.
  • Biscoff spread: Deepens the flavor with its rich, caramel-like essence.
  • Tools: Gather a muffin pan, parchment liners, and an electric mixer to ensure success.

Mini Biscoff Cheesecake with a whipped cream swirl and a Biscoff cookie on a rustic plate.

Crafting Your Miniature Biscoff Cheesecake Desserts

  1. Crust Creation: Finely crush Biscoff cookies and mix with melted butter to press into the bottoms of your muffin liners.
  2. Filling: Whip cream to peaks, blend with softened cream cheese and Greek yogurt, sweeten with sugar, then fold in melted Biscoff spread.
  3. Assembly: Fill the liners with the creamy mixture over the crust and refrigerate overnight to set.

Adding the Final Flourishes

  • Toppings: Whip extra cream, sweeten it, and use it along with a warm Biscoff spread drizzle to garnish each cheesecake.
  • Decoration: Top with a whole Biscoff cookie or sprinkle with crumbs for a delightful finish.

For those who love the comfort of hearty, traditional meals, our Easy Cracker Barrel Meatloaf Recipe might be the perfect follow-up to this sweet treat.

Tips for Perfecting Your Mini Biscoff Cheesecakes

To make your Mini Biscoff Cheesecakes even better, consider these expert tips:

  • Use room-temperature ingredients: This ensures a smooth, lump-free filling.
  • Chill properly: Let the cheesecakes set in the fridge for at least 4-6 hours (preferably overnight) for the best texture.
  • Garnish creatively: Drizzle melted Biscoff spread and top with extra cookie crumbs or crushed Biscoff pieces for added crunch.

Variations of Mini Biscoff Cheesecakes to Try

Want to mix things up? Here are some delicious variations of Mini Biscoff Cheesecakes you can experiment with:

  • Chocolate Biscoff Cheesecakes – Add melted dark chocolate to the filling for a rich, indulgent twist.
  • Peanut Butter Biscoff Cheesecakes – Swirl in peanut butter for a nutty flavor boost.
  • Caramel Pecan Biscoff Cheesecakes – Sprinkle toasted pecans and drizzle caramel sauce for a sweet and crunchy finish.

Mini Biscoff Cheesecakes topped with whipped cream, caramel drizzle, and Biscoff cookies.

FAQs About Mini Biscoff Cheesecake Bites

Q1: Can I prepare Mini Biscoff Cheesecakes ahead of time? A: Yes, these are perfect for preparing ahead, allowing for an even more flavorful experience.

Q2: How do I best crush Biscoff cookies for the crust? A: Achieve a fine crumb by using a rolling pin or a food processor, ensuring a consistent base for your cheesecakes.

Q3: Is freezing these Mini Biscoff Cheesecakes possible? A: Definitely! Freeze them individually and thaw in the fridge overnight for best results.

Conclusion

The Ultimate Mini Biscoff Cheesecakes are more than just desserts; they are miniature marvels that blend tradition with innovation. Embark on this delightful culinary journey, and let these cheesecakes turn any occasion into a memorable celebration. Whether you’re sharing with friends or treating yourself, these cheesecakes are sure to impress.

If you’re looking to expand your culinary adventures further, consider trying our Ricotta Stuffed Shells Recipe for another delightful dish that’s sure to impress.

Indulge in the decadence of Biscoff with these mini cheesecake delights and see why they captivate so many!

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Mini Biscoff Cheesecakes Recipe

Indulge in The Ultimate Mini Biscoff Cheesecakes, where the rich, caramelized flavor of Biscoff cookies meets the creamy delight of cheesecake in a no-bake treat. These mini desserts are perfect for any gathering, offering a sophisticated twist on a classic favorite.

  • Author: Julia Child
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 12 hours
  • Total Time: 13 hour 15 minutes
  • Yield: 12
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Ingredients

  • Crust:
    • 165g Biscoff cookies (about 20 cookies)
    • 80g unsalted butter, melted
  • Cheesecake:
    • 200g whipping cream, cold
    • 500g cream cheese, softened to room temperature
    • 100g Greek yogurt
    • 100g powdered sugar
    • 100g Biscoff spread, warmed until runny
  • Toppings:
    • 200g whipping cream, cold
    • 20g powdered sugar
    • ½ teaspoon vanilla extract
    • 100g Biscoff spread, warmed until runny
    • 12 Biscoff cookies for garnish

Instructions

  • Prepare the crust:
    • Line a 12-cup muffin pan with parchment liners.
    • Crush Biscoff cookies into fine crumbs and mix with melted butter. Press into the bottom of each liner and chill while preparing the filling.
  • Make the cheesecake filling:
    • In a bowl, whip 200g of whipping cream to stiff peaks.
    • In another bowl, combine softened cream cheese, Greek yogurt, and powdered sugar. Mix until smooth.
    • Warm the Biscoff spread until runny and blend into the cream cheese mixture.
    • Gently fold in the whipped cream until well incorporated.
  • Assemble the cheesecakes:
    • Spoon the cheesecake mixture over the crusts in the muffin pan.
    • Chill in the refrigerator overnight to set.
  • Add the toppings:
    • Whip the remaining 200g of whipping cream with powdered sugar and vanilla until stiff peaks form.
    • Warm the additional Biscoff spread for drizzling.
    • Remove the cheesecakes from the liners, drizzle with Biscoff spread, pipe whipped cream on top, and garnish with a whole Biscoff cookie.

Notes

For a lighter version, substitute half of the cream cheese with low-fat cream cheese and the Greek yogurt with a low-fat option. These adjustments will not significantly alter the taste but will reduce the overall calorie content.

Nutrition

  • Serving Size: 12
  • Calories: ~571
  • Sugar: ~25g
  • Sodium: ~287mg
  • Fat: ~41g
  • Saturated Fat: ~22g
  • Unsaturated Fat: ~12g
  • Trans Fat: ~0.2g
  • Carbohydrates: ~44g
  • Fiber: ~1g
  • Protein: ~7g
  • Cholesterol: ~95mg

Keywords: Mini Biscoff cheesecakes, no bake Biscoff cheesecake, Biscoff dessert, easy cheesecake recipe, party dessert

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