Mini Biscoff Cheesecake Cups (Print Version)
Creamy mini cups with a buttery cookie crust and smooth Biscoff filling topped with a crunchy drizzle.
# What You'll Need:
→ Crust
01 -
1.5 cups Biscoff cookies, finely crushed
02 -
5 tablespoons unsalted butter, melted
→ Filling
03 -
8 ounces cream cheese, at room temperature
04 -
0.5 cup Biscoff spread, stirred
05 -
0.25 cup powdered sugar, sifted
06 -
0.5 cup heavy whipping cream, chilled
→ Topping
07 -
Extra Biscoff spread, warmed for drizzling
08 -
4 whole Biscoff cookies, halved
# Steps to Follow:
01 -
Finely crush Biscoff cookies using a food processor or a rolling pin inside a sealed bag. Combine the crumbs with melted butter until evenly coated. Press the mixture firmly into paper-lined muffin tins to form an even base. Refrigerate to set while preparing the filling.
02 -
Beat the room temperature cream cheese until smooth using a mixer. Incorporate Biscoff spread and powdered sugar until the mixture is creamy and lump-free. In a separate bowl, whip the chilled heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture to retain airiness.
03 -
Spoon or pipe the filling evenly over the chilled crusts, filling each cup nearly to the top. Smooth surfaces with a spatula or spoon back for uniformity.
04 -
Refrigerate assembled cups for a minimum of four hours or preferably overnight to allow the filling to firm.
05 -
Warm additional Biscoff spread until pourable and drizzle onto each set cheesecake. Top with halved Biscoff cookies and serve cold directly from the refrigerator.
# Additional Notes:
01 -
Ensure cream cheese is at room temperature to avoid lumps and achieve a smooth filling.
02 -
Chill for at least four hours to allow filling to set properly for easy removal.
03 -
If Biscoff spread is thick, warm in short bursts to improve drizzling consistency.