Description
Mini Biscoff cheesecakes blend creamy indulgence with caramelized cookie crunch. Belgian-inspired treats promise rich flavor and elegant presentation that will delight dessert enthusiasts.
Ingredients
Scale
- 500 g cream cheese
- 2 eggs
- 240 ml (8 fl oz) heavy cream
- 180 ml (6 fl oz) sour cream
- 150 ml (5 fl oz) Biscoff spread
- 150 g Biscoff cookies
- 80 ml (2.7 fl oz) Biscoff spread (for glaze)
- 75 g brown sugar
- 75 g unsalted butter
- 45 ml (1.5 fl oz) Biscoff spread (for whipped cream)
- 6 Biscoff cookies (for garnish)
- ½ tsp Speculoos spices
Instructions
- Crumb Creation: Pulverize Biscoff cookies into fine crumbs using a food processor or sealed bag with rolling pin technique.
- Crust Formation: Blend cookie crumbs with melted butter until achieving a compact, sand-like consistency. Press mixture into paper-lined muffin pan, creating uniform bases. Refrigerate while preparing filling.
- Oven Preparation: Preheat oven to 140°C, positioning rack at lowest level for gentle baking.
- Filling Composition: In a large mixing bowl, whisk cream cheese and sour cream until silky smooth. Integrate melted Biscoff spread, brown sugar, and Speculoos spices, maintaining consistent texture. Delicately fold in eggs, minimizing mixing to preserve airiness.
- Baking Process: Distribute cream cheese mixture evenly across chilled crusts. Eliminate air bubbles by gently tapping muffin tin. Bake for 20-25 minutes, observing a subtle jiggle in the center.
- Cooling Method: Turn off oven, leave door slightly open, and allow cheesecakes to cool gradually for 30 minutes. Rest at room temperature for an additional 30 minutes before refrigerating for one hour.
- Decorative Finishing: Warm Biscoff spread until fluid, drizzling thinly over chilled cheesecakes. Whip cold heavy cream with cooled Biscoff spread until stiff peaks form. Pipe decorative swirls using a star nozzle. Garnish with crushed Biscoff cookies and a halved cookie accent.
Notes
- Crush Precisely: Use a food processor or rolling pin to create fine, uniform Biscoff cookie crumbs for a consistent and smooth crust base.
- Control Moisture: Press crust mixture firmly to create a compact, solid foundation that prevents crumbling when serving.
- Gentle Baking Technique: Maintain a low oven temperature (140°C) to prevent cracking and ensure a creamy, smooth cheesecake texture.
- Minimal Mixing Magic: Fold eggs gently and sparingly to avoid incorporating excess air, which can cause surface cracks and uneven baking.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 442
- Sugar: 31 g
- Sodium: 200 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 96 mg