Description
Biscoff Cheesecake enchants dessert enthusiasts with its irresistible blend of creamy richness and caramelized cookie charm. Smooth cream cheese layers nestled on a crumbly biscoff base promise pure indulgence that will transport you to sweet bliss.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 2 large eggs
- 1 1/2 cups (180 grams) Biscoff cookie crumbs
- 1/2 cup (100 grams) granulated sugar
Binding and Flavor Ingredients:
- 1/4 cup (57 grams) unsalted butter, melted
- 1/4 cup (60 milliliters) sour cream
- 1 teaspoon vanilla extract
Topping and Garnish Ingredients:
- 1/4 cup (60 grams) Biscoff spread, warmed
- 1/4 cup (60 grams) Biscoff spread, warmed for drizzling
- Biscoff cookies, crushed (optional)
Instructions
- Craft a robust foundation by combining crushed Biscoff cookies with melted butter, creating a compact base for each mini cheesecake in a prepared muffin tin. Gently press the mixture into paper liners, then briefly toast at 325F (160C) for 5-7 minutes to enhance the crust’s texture and stability.
- Whip cream cheese and sugar until achieving a silky, lump-free consistency. Gradually incorporate eggs, ensuring thorough integration after each addition. Fold in vanilla extract and sour cream, blending until the mixture becomes uniformly smooth and velvety.
- Delicately pour the cheesecake batter into pre-baked crusts, filling each liner nearly to its rim. Introduce ribbons of warmed Biscoff spread across the surface, using a toothpick to create elegant swirling patterns that marble through the creamy landscape.
- Position the muffin tin in the preheated oven, baking for 18-20 minutes until the centers display a gentle firmness and minimal jiggle. Allow cheesecakes to rest in the tin for 10 minutes, then transition to a cooling rack for complete temperature reduction.
- After thorough chilling in the refrigerator for a minimum of 2 hours, prepare for serving by embellishing with additional drizzles of Biscoff spread and a sprinkle of crushed cookies, transforming these miniature desserts into decadent, eye-catching treats.
Notes
- Crush Biscoff cookies finely to create a smooth, compact crust that holds together perfectly without crumbling.
- Ensure cream cheese is at room temperature to achieve a silky, lump-free cheesecake filling that blends seamlessly.
- Use a water bath technique by placing the muffin tin in a larger pan with hot water to prevent cracking and create a creamy texture.
- Customize the recipe by adding a dash of cinnamon to the filling or trying gluten-free Biscoff-style cookies for alternative dietary needs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 22 g
- Sodium: 250 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg