These mini Biscoff cheesecakes are an easy and indulgent treat. Miniature cheesecakes packed with flavour from Lotus Biscoff spread and cookies, they’re so delicious.
For best results, always weigh ingredients where a weight is provided
Equipment
regular muffin tin
handheld beater
mixing bowl
food processor
Instructions
Use a food processor to process the cookies to crumbs. Add the melted butter and mix well.
Divide the cookie mixture among the 12 cupcake liners - about 1 ½ tablespoons in each. Use the base of a glass, to press down firmly then twist the glass before lifting to release it.
In a clean large bowl with handheld mixer, beat the cream cheese and sugar just until smooth.
Warm ¾ cup of the biscoff spread just for 10-15 seconds in the microwave so that it’s runny but not warm. Beat it into the cheesecake mixture.
With the beater running on low, slowly pour in the cream then beat for another 20 seconds or so until fully combined and smooth. Finally, mix in the vanilla.
Divide the cheesecake mixture evenly between the 12 cupcake papers in the muffin pan. You can spoon it in or use a piping bag with a large opening.
Warm the remaining Biscoff spread just until runny and drizzle slowly over the top of the cheesecakes so that you have a nice dollop on top with a few drips coming down the sides.
You can dig half a Biscoff cookie if you like or just sprinkle over some extra crumbs.
Chill for at least 2 hours before serving. When you remove the paper liners, if you want to smooth the sides, just run a palette knife gently around the ridges wiping it clean between each cheesecake.
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Notes
If you don't have a piping bag, you can simply spoon the mixture in or use a plastic bag with the corner cut off.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.