Mini Biscoff Cheesecakes
The best Mini Biscoff Cheesecake Bites! These tiny no bake cookie butter cheesecakes are the perfect creamy Biscoff filled bitesize treats.
Equipment
- 24-hole mini muffin tin
Ingredients
Ingredients for Cheesecake Bases
- ¾ cup Lotus Biscoff cookie crumbs finely ground in a food processor
- 2 teaspoon superfine granulated sugar or caster sugar
- 2 tablespoon unsalted butter melted
Ingredients for Biscoff Cheesecake Filling
- 4 oz spreadable cream cheese or soft cheese
- 1 tablespoon sour cream
- 2 oz Biscoff crunchy spread (see note)
- 1 tablespoon superfine granulated sugar or caster sugar
- ½ teaspoon vanilla extract
- ⅓ cup heavy cream or double cream
- 2 tablespoon powdered sugar or icing sugar
- 7 oz Biscoff smooth spread (see note)
Ingredients for Topping (optional)
- ½ cup heavy cream or double cream
- ½ tablespoon powdered sugar or icing sugar
- ½ teaspoon vanilla extract
- 4 Lotus Biscoff cookies broken into rough bits
Instructions
Instructions for Mini Cheesecake Bases
- Begin by lining your 24-hole mini muffin pan with mini cupcake liners.
- In a small mixing bowl, stir together the crushed Biscoff cookies, sugar and melted butter. Divide this amongst the cupcake liners, spooning about 1 teaspoon per lining, and press firmly into the bases.
Instructions for Cheesecake Filling
- In another mixing bowl, beat the heavy cream, powdered sugar and vanilla until stiff peaks form. Set this aside for a moment.
- In a separate mixing bowl, beat together the cream cheese and sugar until smooth. Then add the sour cream and crunchy Biscoff, again beating to combine.
- Add the whipped cream to the cream cheese mixture and fold with a spatula to incorporate.
- Transfer this to a piping bag and pipe into the prepared mini muffin pan. (see note)
- In a small microwave safe bowl, microwave the smooth Biscoff in 10 second intervals, stirring after each until it is smooth and runny. Allow this to cool slightly so that it is not hot. (see note)
- Spoon the Biscoff over the individual cheesecakes and gently smooth to the edges. (see note)
- Place the cheesecakes in the refrigerator to chill and set for at least 4 hours, or overnight.
Instructions for Topping
- When ready to serve, make your whipped cream topping.
- In a mixing bowl, beat together the heavy cream, powdered sugar and vanilla until stiff peaks form.
- Transfer to a piping bag fitted with a star nozzle and pipe dollops on the top of each cheesecake.
- Roughly crush the Biscoff cookies and add large crumbs to the top of each.
Notes
The cheesecake filling for this recipe contains both smooth and crunchy Biscoff. Having both is not strictly necessary! I like the crunchy Biscoff for my cheesecake filling - this gives a bit of flavor and texture. If you only have smooth Biscoff, you can simply substitute this in for the crunchy - it will not impact the overall flavor or process. The cheesecake filling will be smoother and won't have the speckled patches from the crunchy bits.
Similarly, for the smooth Biscoff - this recipe will use smooth Biscoff to top each mini cheesecake bite. If you only have crunchy Biscoff, this can still be used, but will leave these toppings grainy due to the bits of cookie in the crunchy Biscoff - it will not be a smooth coating. Again this does not impact the flavor or process, but will impact the aesthetic.
I find piping the cheesecake filling significantly easier and cleaner than spooning this onto the bases. If you do not have a piping bag, you can also use a ziploc bag with a corner cut off. Pipe enough to cover the cookie crumb bases and divide out amongst all the liners.
If you don't have a microwave, you can also heat the Biscoff in a small saucepan over a medium-low heat. Warm this gently and avoid boiling. You're just looking for it to become runny enough to more easily spread over the cheesecakes.
The process of spooning the Biscoff over the individual cheesecakes does take a little time and patience. If the Biscoff starts to become too stiff to work with, just pop this back in the microwave as before until it is a better consistency. Again avoid topping the cheesecakes with actual hot Biscoff!
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