Mini Biscoff Cheesecakes
From their crunchy Biscoff cookie crust to the creamy biscoff cheesecake filling tucked under a thick layer of unctuous cookie butter, these mini cheesecakes are perfect for any occasion: tailgating, the holidays, Mother's Day, baby showers, and more.
Equipment
- 1 muffin pan
- muffin liners
Ingredients
For the Crust
- 2 cups biscoff crumbs approximately 24 cookies
- 6 tablespoons unsalted butter melted
- 4 tablespoons crushed pecans optional
For the cheesecake
- ½ cup heavy whipping cream cold
- 1 8 ounce package cream cheese room temperature
- 5 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup cookie butter
- To top: 12 tablespoons cookie butter 1 tablespoon per cheesecake
For the Biscoff Whipped Cream (Optional)
- 2 tablespoons cookie butter
- ½ cup heavy whipping cream well chilled
- For the candied pecans Optional
- 1 cup pecans whole (don’t chop before you candy)
- ¼ cup sugar
- 1 teaspoon cinnamon
- 1 tablespoon butter
Instructions
- Biscoff Pie Crust
- In a food processor, chop the biscoff cookies (aka speculoos) and pecans. Add the melted butter and pulse until it resembles wet sand.
- Fill a cupcake pan with paper liners and then press 2 tablespoons of the biscoff mixture into the bottom of each one. Freeze while making the cheesecake filling.
- Mini Biscoff Cheesecakes
- Using a hand mixer, whip the heavy whipping cream to stiff peaks.
- In a separate, large bowl, beat cream cheese, sugar, vanilla, salt and ½ cup cookie butter. Gently fold in the whipping cream until just combined.
- Distribute the cheesecake filling evenly over the biscoff cookie crusts and smooth out the tops. Refrigerate for two to three hours or overnight.
- The Toppings
- Begin by warming the cookie butter in a microwave-safe bowl for 30 seconds. You'll want the cookie butter to be pliable but not hot, so it doesn't melt the top of your cheesecake.
- Spoon the cookie butter over your chilled cheesecake and gently spread it around to top evenly, stopping a quarter of an inch before the edge.
- Pop the cheesecake back into the refrigerator while you make the cookie butter whipped topping and the candied pecans (if you are making those).
- If making the candied pecans, add nuts, sugar, and butter to a large nonstick skillet and heat over medium heat. Stir constantly with a rubber spatula until the sugar melts into the butter and completely coats the nuts, turning the heat down as needed, although the whole process should take approximately 5-7 minutes. The sugar will look grainy until the melting/liquifying process happens at the very end.
- Immediately turn nuts onto parchment paper. You can try to spread them out a bit with a pair of kitchen tongs so you have a few whole pieces you can easily take for the tops of the cheesecakes, just be careful because they will be HOT. Let the nuts harden. Break them up if needed and separate 12 whole pecans. Optionally, you can also crush a few to sprinkle around the top of the cheesecake as garnish.
- In a large bowl, whip the heavy cream and Biscoff spread with a hand mixer or stand mixer until smooth and medium peaks form. *Do not over whip, or the mixture will separate.
- Spoon or pipe onto the tops of your mini cheesecakes.
- Top with a candied pecan, some crushed pecan or some crushed cookies. (If you don’t like pecans, you can break Biscoff cookies in half and place a cookie half into the whipped cream and sprinkle with more crushed cookies.)
Notes
The candied pecan recipe I've included makes more than you'll need; I didn't want to go smaller on the quantities, because at a certain point, is it even worth it? If you enjoy candied nuts, these are amazing. If you don't and you're bringing these somewhere, bring a small dish of candied pecans. They'll disappear. I promise.
Tried this recipe?Let us know how it was!