Ingredients
Scale
- 150g Biscoff biscuits
- 50g unsalted butter, melted
- 250g cream cheese, softened
- 60g granulated sugar
- 120ml double cream
- 1 tsp vanilla extract
- Biscoff spread, melted (for topping)
- Biscoff biscuit crumbs (for garnish)
Instructions
- Step 1: Crush the Biscoff biscuits into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing with a rolling pin. Mix the crumbs with the melted butter until well combined.
- Step 2: Press the biscuit mixture firmly into the base of mini cheesecake tins or muffin liners to create a solid base. Place in the fridge to chill while you prepare the filling.
- Step 3: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Gradually add the double cream and vanilla extract, mixing until fully incorporated and the mixture is smooth and lump-free.
- Step 4: Spoon the cream cheese mixture evenly over the chilled biscuit bases. Smooth the tops with a spoon or spatula.
- Step 5: Place the mini cheesecakes in the fridge to chill for at least 4 hours, or preferably overnight, to allow them to set properly.
- Step 6: Before serving, drizzle the melted Biscoff spread over the top of each cheesecake and sprinkle with Biscoff biscuit crumbs.
Notes
- Store these delightful mini cheesecakes in an airtight container in the fridge for up to 3 days.
- These are best enjoyed cold, so there's no need to reheat them.
- For an extra touch of elegance, serve each cheesecake with a fresh raspberry or a dusting of cocoa powder.
- Don't overmix the cream cheese filling, as this can cause cracks during chilling; a gentle, smooth blend is key.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American