Dessert
Biscoff Mini Cheesecakes
2 h 30 minServes 12Nutri-Score D€€
D
2 h 30 min
2 h 30 minBiscoff Mini Cheesecakes
what you need
Ingredients
Biscoff biscuits (crushed)Bakery150 g
butter (melted)Dairy60 g
cream cheese (at room temperature)Dairy400 g
sugarPantry100 g
eggs (at room temperature)Dairy2 pieces- vanilla extractPantry5 ml
sour creamDairy60 g- Biscoff spread (melted, for topping)Pantry120 g
per serving
Nutrition
167kcal
- Carbs
- 15 g
- Proteins
- 3 g
- Fat
- 11 g
what you’ll use
Tools
Muffin pan
Mixing bowl- Hand mixer
Oven
step by step
Method
- Step 1
Make the biscuit base
- Crush the Biscoff biscuits into fine crumbs.
- Mix the crumbs with the melted butter until evenly coated.
- Press the mixture into the muffin pan cavities lined with paper cases.
- Step 2
Make the cheesecake filling
- Beat the cream cheese with the sugar until smooth.
- Add the eggs one at a time, then the vanilla extract and sour cream, and mix until just combined.
- Step 3
Fill and bake
- Spoon the filling over the biscuit bases.
- Bake at 160 °C until set with a slight wobble in the centre.
- Step 4
Chill
- Let the mini cheesecakes cool, then refrigerate until firm.
- Step 5
Top and serve
- Drizzle the melted Biscoff spread over the chilled cheesecakes.
- Finish with a piece of Biscoff biscuit and serve.
most cooked first