These mini Biscoff cheesecakes are packed with layers of Biscoff flavor. With buttery Biscoff bases and pretty drip edges they taste as good as they look!
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These Biscoff mini cheesecakes are a Biscoff lover's dream. The same great flavor as my hugely popular Biscoff cheesecake, but in a super cute mini version!
Biscoff® is a registered trademark of Lotus Bakeries NV. This recipe is not sponsored or endorsed by Lotus Bakeries NV in any way, however, I'm a huge fan of Biscoff and using the spread and cookies in my recipes.
Why you'll love this recipe
- Layer on layer of Biscoff flavor, perfect for Biscoff lovers!
- Cute handheld individual serves.
- Great for a party or get-together.
- Make them in advance for easy entertaining.
Hungry for more drool worthy Biscoff desserts? Why not try making my beautiful Biscoff cake with Biscoff buttercream, sweet and salty Biscoff rocky road or creamy Biscoff ice cream. Delicious!
Or if you're in the mood for cheesecake check out my full collection of no bake cheesecake recipes. With over twenty-five cheesecakes to choose from you're sure to find something to tempt your taste buds!
Ingredients
Biscoff spread: available from some supermarkets, specialty stores and online. I recommend using smooth Biscoff spread or your cheesecake will be grainy. If you can't get Lotus Biscoff spread you can use another brand of cookie butter.
Biscoff cookies: also called Biscoff biscuits. If you can't get Lotus Biscoff biscuits you can use any other brand of speculoos biscuits.
Lemons: a dash of lemon juice helps balance the sweetness of the Biscoff. Fresh is best, I don't recommend bottled lemon juice.
Cream cheese: full-fat cream cheese is best for this recipe for that classic creamy cheesecake taste. If you use light cream cheese it may not set properly.
Cream: I use thickened cream with a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
Butter: because butter makes most things taste better. In this recipe it binds and sets the base.
Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.
How to make mini Biscoff cheesecake
See the full recipe card at the end of the post for ingredient amounts and instructions.
To make the mini cheesecake bases
If using muffin tins line them with paper cupcake liners. If you are using silicon molds you don't need to line them. Break up the Biscoff cookies into smaller pieces. Blitz the pieces in a food processor until they are the size of bread crumbs.
Melt the butter in the microwave or on the stove and add to the Biscoff crumbs. Mix well. Divide the buttery Biscoff crumbs evenly between the twelve molds.
Use the back of a spoon or the bottom of a cup to press down on the crumbs to form an even, flat base. Set in the fridge for at least thirty minutes and up to overnight.
To make the Biscoff cheesecake filling
Hot tip: make sure your cream cheese is a room temperature, or you risk your cheesecake not mixing properly and being lumpy.
Juice the lemon. Add the lemon juice to room temperature cream cheese and beat briefly to soften the cream cheese.
Melt the Biscoff spread for the cheesecake filling by microwaving it for about thirty seconds to one minute in a microwave-proof bowl. It should be smooth and pourable, but not too hot (if it's too hot let it cool for a bit, or it will melt your cream cheese).
Add the melted Biscoff spread and vanilla to the cream cheese mix and beat until combined.
Put the cream into a separate bowl and whip until firm peaks form.
Gently fold the whipped cream into the rest of the Biscoff cream cheese mix. Divide the cheesecake filling between the twelve set bases. Smooth down with a small spatula.
Chill in the fridge for at least three hours to set, preferably overnight.
To decorate the mini cheesecakes
If using silicon molds carefully run a small spatula around the edge of the molds and push from the bottom to pop out. Smooth the sides with the spatula if you like.
Blitze a couple of Biscof cookies to form bread crumbs. Prepare a small piping bag or ziplock bag. Melt the Biscoff spread for decorating in a microwave-proof bowl in the microwave for about thirty seconds to one minute until it is smooth and pourable.
Put the melted Biscoff spread into the piping bag. Cut the tip off and pipe around the edges of each cheesecake. Squeeze the bag gently to get a drip, move across then gently squeeze again. Repeat until you have a drip around each mini cheesecake.
Melt some more Biscoff spread and spoon into the center of each cheesecake. Quickly spread it around until the top is covered. Repeat for remaining mini cheesecakes. Finally add a circle of Biscoff crumbs to each cheesecake and you're done!
How to serve
To serve these super cute no-bake mini Biscoff Cheesecakes pop them onto a plate and enjoy! Great for a party or get-together with your fellow Biscoff lovers!
How to store
For maximum freshness these mini Biscoff cheesecakes will store undecorated in a covered container in the fridge for up to three days.
Recipe tips and frequently asked questions
What can I use instead of Biscoff cookie spread?
Any other brand of cookie butter cookies and spread should work instead of Biscoff, but I haven't tested the recipe with these alternatives. If you do let me know how it goes in the comments!
I can't get my cheesecakes out of the silicon molds!
The sides of the mini cheesecakes can stick in the silicon molds. Make sure they are properly set. You can get away with three hours but it's better to make them the night beforehand.
Once set, run a spatula or a thin butter knife around outer edge of the cheesecakes, then gently push up from the bottom of the mold to pop them out.
You can also make them in paper cupcake cases in a muffin tin instead and leave them in their paper case. You won't be able to do the drip edge but they will be super simple to remove from the muffin tins.
Those drips are cute but a lot of work! Is there a simpler way to decorate them?
Sure, you can leave off the drips edge and simply spoon the melted Biscoff onto the top, and then add some Biscoff crumbs. Just as delicious but a bit quicker and easier!
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
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📋 Recipe
Mini Biscoff Cheesecake
Equipment
- 12 hole Silicon or muffin tins
- 12 paper cupcake liners
- Electric hand beaters or stand mixer
- food processor
Ingredients
For the chesecake bases
- 1 cup and 2 tablespoons (125gms) graham crackers
- ½ stick (¼ cup/60gms) unsalted butter
For the cheesecake fillings
- 1 x 8 ounce tube (225gms) full fat cream cheese
- â…“ cup (100gms) smooth Biscoff spread
- ½ teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- ½ cup (125mls) thickened cream
Optional decorations
- ½ cup (150gms) Biscoff spread
- 3 or 4 Biscoff cookies, for crumb decoration
Instructions
To make the mini chessecake bases
- If using silicon molds you don't need to line them. If using muffin tins line them with muffin cases/patty pans.
- Break up the Biscoff cookies and blitz briefly in a food processor into crumbs.
- Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute or two.
- Pour the melted butter into the Biscoff cookie crumbs and mix until it resembles fine bread crumbs.
- Spoon the cookie mix into the twelve molds. Do your best to divide the mix evently. Press down at the bottom to form the base. Do not press too firmly or your bases may become too hard.
- Chill in fridge for at least one hour and up to overnight.
To make the mini cheesecake fillings
- NB Make sure your cream cheese is at room temperature.
- Add the lemon juice to the room temperature cream cheese to a bowl or stand mixer and beat on low until combined.
- Melt the Biscoff spread for the cheesecake filling. Add the Biscoff spread and vanilla to the creamcheese and mix until combined.
- In a separate bowl whip the cream until firm peaks form.
- Gently fold the whipped cream into the cream cheese mix until well combined. Spoon the cheesecake filling onto the prepared bases and smooth down.
- Chill in the fridge for at least three hours and up to overnight.
To decorate the mini cheesecakes
- If using silicon molds carefully run a small spatuar around the edge of the molds and push from the bottom to pop out. Smooth the sides with the spatula if you like.
- Blitz a couple of Biscoff cookies into bread crumbs.
- Prepare a piping bag. Melt half the Biscoff spread for the decoration. Add to the piping bag and pipe a drip edge around each of the cheesecakes.
- Melt the rest of the Biscoff spread for the decoration. Spoon some onto each of the cheesecakes and spread around. Dust with some Biscoff crumbs and you're done!
Notes
Nutrition
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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