Biscoff Cheesecake Cups
Biscoff Cheesecake Cups
Ingredients
For the Biscoff Cookie Base
- 15 Biscoff cookies, crushed into fine crumbs
For the Cheesecake Filling
- 1 cup heavy whipping cream, chilled
- 1/2 cup sweetened condensed milk
- 8 ounces cream cheese, softened
- 1/2 cup Biscoff cookie butter spread
For the Topping and Garnish
- 1/4 cup Biscoff cookie butter spread, melted
- 4 Biscoff cookies, whole, for garnish
- 1 Biscoff cookies, crushed, for garnish
Instructions
- 1
Prepare the Biscoff cookie base: Place 15 Biscoff cookies into a blender or food processor and process until they form fine, even crumbs. Set aside.
⏱️ 2 min
- 2
Whip the cream mixture: In the bowl of a stand mixer fitted with a whisk attachment, combine the chilled heavy whipping cream and sweetened condensed milk. Whip on medium speed until soft peaks form, about 3-5 minutes. Transfer the whipped cream mixture to a separate bowl or plate and set aside.
⏱️ 5 min
- 3
Prepare the cheesecake base: Using the same stand mixer bowl (no need to wash), add the softened cream cheese and 1/2 cup of Biscoff cookie butter spread. Whisk on medium speed until the mixture is smooth and fluffy, ensuring no lumps of cream cheese remain, about 2-3 minutes.
⏱️ 3 min
- 4
Combine filling: Gently fold the previously whipped cream mixture into the cream cheese and Biscoff mixture until just combined. Briefly mix for a few seconds on low speed to ensure a uniform, creamy cheesecake filling.
⏱️ 2 min
- 5
Assemble the cups: Take 4 individual serving cups. Spoon approximately 2 tablespoons of the crushed Biscoff cookies into the bottom of each cup. Gently press down with the back of a spoon to form a compact base.
⏱️ 4 min
- 6
Add cheesecake filling: Using a piping bag or a spoon, pipe or spoon the cheesecake mixture over the cookie base in each cup, filling it about two-thirds to three-quarters of the way.
⏱️ 4 min
- 7
Prepare the topping: Gently warm the 1/4 cup of Biscoff cookie butter spread in a microwave-safe bowl for 15-30 seconds, or until it reaches a pourable consistency. Stir until smooth.
⏱️ 1 min
- 8
Garnish: Pour a thin layer of the melted Biscoff spread over the cheesecake layer in each cup. Sprinkle additional crushed Biscoff cookies (from the 1 extra cookie) on top, and place one whole Biscoff cookie upright in the center of each cup for garnish.
⏱️ 4 min
- 9
Chill: Refrigerate the assembled Biscoff Cheesecake Cups for a minimum of 2 hours, or preferably overnight, to allow the cheesecake filling to set and the flavors to meld before serving.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Biscoff Cheesecake Cups
Ingredients
For the Biscoff Cookie Base
- 15 Biscoff cookies, crushed into fine crumbs
For the Cheesecake Filling
- 1 cup heavy whipping cream, chilled
- 1/2 cup sweetened condensed milk
- 8 ounces cream cheese, softened
- 1/2 cup Biscoff cookie butter spread
For the Topping and Garnish
- 1/4 cup Biscoff cookie butter spread, melted
- 4 Biscoff cookies, whole, for garnish
- 1 Biscoff cookies, crushed, for garnish
Instructions
- 1
Prepare the Biscoff cookie base: Place 15 Biscoff cookies into a blender or food processor and process until they form fine, even crumbs. Set aside.
⏱️ 2 min - 2
Whip the cream mixture: In the bowl of a stand mixer fitted with a whisk attachment, combine the chilled heavy whipping cream and sweetened condensed milk. Whip on medium speed until soft peaks form, about 3-5 minutes. Transfer the whipped cream mixture to a separate bowl or plate and set aside.
⏱️ 5 min - 3
Prepare the cheesecake base: Using the same stand mixer bowl (no need to wash), add the softened cream cheese and 1/2 cup of Biscoff cookie butter spread. Whisk on medium speed until the mixture is smooth and fluffy, ensuring no lumps of cream cheese remain, about 2-3 minutes.
⏱️ 3 min - 4
Combine filling: Gently fold the previously whipped cream mixture into the cream cheese and Biscoff mixture until just combined. Briefly mix for a few seconds on low speed to ensure a uniform, creamy cheesecake filling.
⏱️ 2 min - 5
Assemble the cups: Take 4 individual serving cups. Spoon approximately 2 tablespoons of the crushed Biscoff cookies into the bottom of each cup. Gently press down with the back of a spoon to form a compact base.
⏱️ 4 min - 6
Add cheesecake filling: Using a piping bag or a spoon, pipe or spoon the cheesecake mixture over the cookie base in each cup, filling it about two-thirds to three-quarters of the way.
⏱️ 4 min - 7
Prepare the topping: Gently warm the 1/4 cup of Biscoff cookie butter spread in a microwave-safe bowl for 15-30 seconds, or until it reaches a pourable consistency. Stir until smooth.
⏱️ 1 min - 8
Garnish: Pour a thin layer of the melted Biscoff spread over the cheesecake layer in each cup. Sprinkle additional crushed Biscoff cookies (from the 1 extra cookie) on top, and place one whole Biscoff cookie upright in the center of each cup for garnish.
⏱️ 4 min - 9
Chill: Refrigerate the assembled Biscoff Cheesecake Cups for a minimum of 2 hours, or preferably overnight, to allow the cheesecake filling to set and the flavors to meld before serving.
⏱️ 120 min