Step-by-step instructions
- In a medium bowl, combine the Biscoff cookie crumbs and melted butter, mixing until it resembles wet sand.
- Press this mixture evenly into the bottoms of mini cheesecake cups or a muffin tin lined with cupcake liners.
- Refrigerate the crusts for at least 15 minutes to allow them to set properly.
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Warm the Biscoff spread slightly to soften it, then fold it into the cream cheese mixture, keeping a small amount aside for drizzling later.
- Spoon or pipe the cheesecake filling over the chilled crusts evenly.
- Refrigerate the mini cheesecakes for at least 4 hours or until they firm up beautifully.
- Just before serving, drizzle the reserved Biscoff spread on top and add extra Biscoff cookies for garnish, if desired.
Best ways to enjoy it
When it comes to serving these delightful mini cheesecakes, creativity is key. Present them on a colorful platter to make them pop! You can also pair them with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an extra indulgent treat. For something refreshing, consider serving them with a side of fresh berries or a light fruit salad.
Storage and reheating tips
Keeping your No Bake Biscoff Mini Cheesecakes fresh is simple! Store them in an airtight container in the refrigerator for up to 5 days. If you really want to extend their life, you can freeze the cheesecakes for up to a month. Just be sure to wrap them tightly to avoid freezer burn. Thaw them in the fridge before serving for the best texture.
Helpful cooking tips
To achieve the best results, here are some handy tips to remember:
- Make sure your cream cheese is at room temperature; this ensures a smooth filling.
- For an added layer of flavor, try mixing in a bit of cinnamon with the Biscoff crumbs for the crust.
- If you want an even smoother finish on your cheesecake, use a fine mesh strainer to sift the powdered sugar before adding it to the cream cheese mixture.
Creative twists
While the classic Biscoff flavor is a winner, don’t hesitate to get creative! You could easily swap out the Biscoff spread for chocolate hazelnut spread or add a splash of espresso for a mocha variation. Explore seasonal flavors like pumpkin spice for the autumn or mix in crushed peppermint candies for a festive twist during the holidays.
FAQs
Can you make these cheesecakes ahead of time?
Absolutely! These mini cheesecakes can be made a day ahead and stored in the fridge until you’re ready to serve.
What can I use instead of cream cheese?
For a lighter alternative, you could use Greek yogurt or mascarpone cheese. These options will give a different flavor and texture but will still be delicious.
How long does it take for them to set?
After assembling, it’s best to allow the mini cheesecakes to chill in the refrigerator for at least 4 hours; overnight is even better if you have the time.
Enjoy making these No Bake Biscoff Mini Cheesecakes, and watch them disappear from the table just as quickly as you made them!
