Biscoff Cheesecake Jars
Biscoff Cheesecake Jars
Ingredients
For the Biscoff Crust
- 1 1/2 cups Biscoff cookies, crushed (about 18-20 cookies)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
For the Biscoff Topping
- 1/2 cup Biscoff cookie butter, melted slightly (microwave for 15-30 seconds)
- 4 Biscoff cookies, for garnish, crushed or whole
Instructions
- 1
Prepare the Biscoff crust: In a medium bowl, combine the crushed Biscoff cookies and melted butter. Mix until well combined.
⏱️ 5 min
- 2
Divide the Biscoff crust mixture evenly among four 8-ounce jars or glasses. Press firmly into the bottom of each jar to form the crust layer. Place the jars in the refrigerator to chill while you prepare the filling.
⏱️ 5 min
- 3
Prepare the cheesecake filling: In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
⏱️ 3 min
- 4
Add the sour cream and vanilla extract to the cream cheese mixture. Beat until just combined, scraping down the sides of the bowl as needed.
⏱️ 2 min
- 5
In a separate cold bowl, whip the cold heavy cream until stiff peaks form. This will take about 3-5 minutes.
⏱️ 5 min
- 6
Gently fold the whipped cream into the cream cheese mixture until no streaks remain and the filling is light and airy.
⏱️ 5 min
- 7
Spoon or pipe the cheesecake filling evenly over the chilled Biscoff crusts in the jars. Smooth the tops with the back of a spoon.
⏱️ 5 min
- 8
Drizzle the slightly melted Biscoff cookie butter over the top of each cheesecake jar. If desired, swirl it gently with a knife for a marbled effect.
⏱️ 5 min
- 9
Cover the jars and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecakes to set.
⏱️ 240 min
- 10
Before serving, garnish each Biscoff cheesecake jar with additional crushed or whole Biscoff cookies.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Biscoff Cheesecake Jars
For the Biscoff Crust
- 1 1/2 cups Biscoff cookies, crushed (about 18-20 cookies)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
For the Biscoff Topping
- 1/2 cup Biscoff cookie butter, melted slightly (microwave for 15-30 seconds)
- 4 Biscoff cookies, for garnish, crushed or whole
Instructions
- 1
Prepare the Biscoff crust: In a medium bowl, combine the crushed Biscoff cookies and melted butter. Mix until well combined.
⏱️ 5 min - 2
Divide the Biscoff crust mixture evenly among four 8-ounce jars or glasses. Press firmly into the bottom of each jar to form the crust layer. Place the jars in the refrigerator to chill while you prepare the filling.
⏱️ 5 min - 3
Prepare the cheesecake filling: In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
⏱️ 3 min - 4
Add the sour cream and vanilla extract to the cream cheese mixture. Beat until just combined, scraping down the sides of the bowl as needed.
⏱️ 2 min - 5
In a separate cold bowl, whip the cold heavy cream until stiff peaks form. This will take about 3-5 minutes.
⏱️ 5 min - 6
Gently fold the whipped cream into the cream cheese mixture until no streaks remain and the filling is light and airy.
⏱️ 5 min - 7
Spoon or pipe the cheesecake filling evenly over the chilled Biscoff crusts in the jars. Smooth the tops with the back of a spoon.
⏱️ 5 min - 8
Drizzle the slightly melted Biscoff cookie butter over the top of each cheesecake jar. If desired, swirl it gently with a knife for a marbled effect.
⏱️ 5 min - 9
Cover the jars and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecakes to set.
⏱️ 240 min - 10
Before serving, garnish each Biscoff cheesecake jar with additional crushed or whole Biscoff cookies.
⏱️ 2 min