Ingredients
- Biscoff cookies: 150g
- Unsalted butter, melted: 50g
- Cream cheese, softened: 200g
- Icing sugar: 50g
- Double cream: 100ml
- Biscoff spread, melted: 50g
- Vanilla extract: 1/2 tsp
- Biscoff cookie crumbs (for garnish): 2 tbsp
Instructions
- Step 1: Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. Mix the cookie crumbs with the melted butter and press evenly into the base of 6 muffin liners or small ramekins.
- Step 2: In a large bowl, beat the softened cream cheese and icing sugar together until smooth and creamy. Add the double cream and vanilla extract and continue to beat until the mixture is light and fluffy.
- Step 3: Gently fold in half of the melted Biscoff spread into the cream cheese mixture, being careful not to overmix.
- Step 4: Spoon the cheesecake mixture over the prepared Biscoff cookie bases, dividing it evenly among the 6 portions.
- Step 5: Drizzle the remaining melted Biscoff spread over the top of each cheesecake. Sprinkle with Biscoff cookie crumbs.
- Step 6: Refrigerate the mini cheesecakes for at least 2 hours, or preferably overnight, to allow them to set completely before serving.
Notes
- Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 3 days.
- These mini cheesecakes are best served chilled, straight from the fridge.
- For an extra touch of Biscoff flavor, warm the Biscoff spread slightly before drizzling for a smoother finish.
- Ensure your cream cheese is fully softened to avoid lumps in the cheesecake filling, resulting in a perfectly smooth texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American