Mini Biscoff Cheesecake
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!
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
- ⅓ 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
Storage:
In the fridge:
For maximum freshness these mini Biscoff cheesecakes will store undecorated in a covered container in the fridge for up to three days.
In the freezer:
They are suitable for home freezing and can be frozen undecorated in a covered container for up to a month.
Nutrition
Calories: 138kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 11mgSodium: 133mgPotassium: 46mgFiber: 1gSugar: 10gVitamin A: 147IUVitamin C: 0.4mgCalcium: 23mgIron: 1mg
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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