Description
Delightful mini cheesecakes made with Biscoff biscuits and a creamy filling, perfect for any occasion.
Ingredients
- 200 g Biscoff biscuits (7oz)
- 85 g salted butter, melted (¾ stick / 3oz)
- 500 g cream cheese, room temperature (1.1lb)
- ½ cup caster sugar (100g / 3 ½ oz)
- 1 cup Biscoff spread (280g / 10oz)
- ¾ cup whipping cream, cold (180ml)
- 1 teaspoon vanilla
- Extra cookies for decorating
Instructions
- Use a food processor to process the Biscoff cookies into fine crumbs.
- Combine these crumbs with the melted butter until well mixed.
- Divide the cookie mixture among 12 cupcake liners, using about 1 ½ tablespoons in each.
- Use the base of a glass to press down firmly on the mixture.
- In a clean bowl, use a handheld mixer to beat the cream cheese and sugar together until smooth.
- Warm ¾ cup of Biscoff spread in the microwave for 10-15 seconds, then beat this into the cheesecake mixture.
- Gradually pour in the cold whipping cream and continue mixing for another 20 seconds until fully combined and smooth.
- Add in the vanilla extract.
- Divide the cheesecake mixture evenly among the cupcake papers.
- Warm the remaining Biscoff spread and drizzle it over the top of the cheesecakes.
- Chill the mini cheesecakes for at least 2 hours before serving.
Notes
Ensure cream cheese is at room temperature for easier mixing. For best results, chill overnight if possible.
