Decadent Biscoff Cheesecakes
Decadent Biscoff Cheesecakes
Ingredients
For the Biscoff Biscuit Base
- 3 pounds Lotus Biscoff biscuit crumbs, from two 750g bags
- 1 pound unsalted butter, 3 1/2 ounces, melted
For the Cheesecake Filling
- 3 pounds Philadelphia cream cheese, 8 ounces, softened
- 2 1/2 cups icing sugar, sifted
- 5 cups heavy cream, cold
- 2 teaspoons vanilla extract
- 1 pound Biscoff spread, 9 1/2 ounces, melted
For the Topping and Garnish
- Biscoff topping, as needed, for drizzling
Instructions
- 1
Prepare the Biscoff biscuit base: In a large mixing bowl, combine the Biscoff biscuit crumbs and the melted unsalted butter. Mix thoroughly until the crumbs are evenly coated and resemble wet sand.
⏱️ 10 min
- 2
Spoon the biscuit mixture into approximately 50 individual clear plastic containers. Press the mixture down firmly and evenly to form the base for each cheesecake. Set aside.
⏱️ 15 min
- 3
Prepare the cheesecake filling: In a separate large mixing bowl, add the softened Philadelphia cream cheese and sifted icing sugar. Gently fold them together until just combined and smooth.
⏱️ 5 min
- 4
In another bowl, whip the cold heavy cream until soft peaks form. Be careful not to over-whip.
⏱️ 5 min
- 5
Gently fold the whipped heavy cream into the cream cheese mixture until fully incorporated. Add the vanilla extract and mix lightly.
⏱️ 5 min
- 6
Add the melted Biscoff spread to the combined cream cheese and whipped cream mixture. Fold all ingredients together until the filling is smooth, creamy, and uniformly mixed, ensuring no streaks remain.
⏱️ 10 min
- 7
Assemble the cheesecakes: Transfer the prepared cheesecake filling into piping bags. Pipe the filling evenly over the pressed Biscoff biscuit bases in each of the individual containers.
⏱️ 10 min
- 8
Garnish the cheesecakes: Using a squeezy bottle of Biscoff topping, drizzle decorative lines or patterns over the top of the piped cheesecake filling. For an intricate design, use a small utensil (like a skewer or the back of a spoon) to gently swirl the drizzled topping.
⏱️ 5 min
- 9
Chill the finished Biscoff cheesecakes in the refrigerator for at least 4 hours, or preferably overnight, before serving to allow them to set completely.
Kitchen Tools
Nutrition Facts (per serving)
Decadent Biscoff Cheesecakes
Ingredients
For the Biscoff Biscuit Base
- 3 pounds Lotus Biscoff biscuit crumbs, from two 750g bags
- 1 pound unsalted butter, 3 1/2 ounces, melted
For the Cheesecake Filling
- 3 pounds Philadelphia cream cheese, 8 ounces, softened
- 2 1/2 cups icing sugar, sifted
- 5 cups heavy cream, cold
- 2 teaspoons vanilla extract
- 1 pound Biscoff spread, 9 1/2 ounces, melted
For the Topping and Garnish
- Biscoff topping, as needed, for drizzling
Instructions
- 1
Prepare the Biscoff biscuit base: In a large mixing bowl, combine the Biscoff biscuit crumbs and the melted unsalted butter. Mix thoroughly until the crumbs are evenly coated and resemble wet sand.
⏱️ 10 min - 2
Spoon the biscuit mixture into approximately 50 individual clear plastic containers. Press the mixture down firmly and evenly to form the base for each cheesecake. Set aside.
⏱️ 15 min - 3
Prepare the cheesecake filling: In a separate large mixing bowl, add the softened Philadelphia cream cheese and sifted icing sugar. Gently fold them together until just combined and smooth.
⏱️ 5 min - 4
In another bowl, whip the cold heavy cream until soft peaks form. Be careful not to over-whip.
⏱️ 5 min - 5
Gently fold the whipped heavy cream into the cream cheese mixture until fully incorporated. Add the vanilla extract and mix lightly.
⏱️ 5 min - 6
Add the melted Biscoff spread to the combined cream cheese and whipped cream mixture. Fold all ingredients together until the filling is smooth, creamy, and uniformly mixed, ensuring no streaks remain.
⏱️ 10 min - 7
Assemble the cheesecakes: Transfer the prepared cheesecake filling into piping bags. Pipe the filling evenly over the pressed Biscoff biscuit bases in each of the individual containers.
⏱️ 10 min - 8
Garnish the cheesecakes: Using a squeezy bottle of Biscoff topping, drizzle decorative lines or patterns over the top of the piped cheesecake filling. For an intricate design, use a small utensil (like a skewer or the back of a spoon) to gently swirl the drizzled topping.
⏱️ 5 min - 9
Chill the finished Biscoff cheesecakes in the refrigerator for at least 4 hours, or preferably overnight, before serving to allow them to set completely.