Ingredients
Method
- In a mixing bowl, combine Biscoff cookie crumbs, granulated sugar, and melted butter. Stir until evenly moistened. Using a small cookie scoop, portion about 1 tablespoon of mixture into each mini cheesecake pan cup. Press down firmly with a spoon to create a compact crust. Set aside.
- In a large bowl, beat softened cream cheese with an electric mixer until smooth and fluffy, about 1 minute. Add powdered sugar, Biscoff spread, and vanilla extract. Beat until fully combined with no lumps.
- Pour in 1 cup of heavy cream and increase mixer speed to medium-high. Whip for 2-3 minutes until the mixture thickens and becomes light and airy with soft peaks.
- Transfer filling to a piping bag. Pipe filling onto each crust, filling slightly above the rim. Smooth tops gently with a spatula. Cover and refrigerate for at least 12 hours or overnight until fully set.
- Carefully remove set cheesecakes from pan by pressing up on removable bottoms. Use a toothpick inserted in the top to help lift if needed.
- Heat ¾ cup Biscoff spread in microwave for 30 seconds until pourable. Spoon or drizzle over each cheesecake.
- For whipped cream topping: In a bowl, whip ¾ cup heavy cream, 2 tablespoons powdered sugar, and ½ teaspoon vanilla until medium-stiff peaks form. Fill piping bag fitted with Wilton 1M tip and pipe a swirl on each cheesecake.
- Sprinkle with crushed Biscoff cookies and press half a cookie into each whipped cream swirl. Serve chilled.
Notes
Storage: Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.
Freezing: Freeze without whipped cream and drizzle toppings for up to 1 month. Thaw overnight in fridge and add fresh toppings before serving.
Tip: Make sure cream cheese is fully softened to room temperature to avoid a grainy filling.