Introduction
Delve into the world of delightful desserts with this small serve Biscoff cheesecake. Perfectly portioned for individual enjoyment, this cheesecake encapsulates the rich and caramel-like flavor of Biscoff cookies, making it a heavenly treat for any occasion. Whether you’re hosting a gathering or looking to indulge in a quick sweet fix, this recipe is easy to follow and utterly satisfying.
Detailed Ingredients with measures
For the crust:
– Biscoff cookies: 150 grams
– Unsalted butter: 70 grams (melted)
For the cheesecake filling:
– Cream cheese: 250 grams (softened)
– Powdered sugar: 80 grams
– Biscoff spread: 100 grams
– Heavy cream: 200 ml
For the topping:
– Crushed Biscoff cookies: 30 grams
– Biscoff spread: a drizzle (optional)
Prep Time
The preparation time for this delectable cheesecake is approximately 20 minutes. This efficient prep time ensures you can enjoy your dessert without a long wait.
Cook Time, Total Time, Yield
The cheesecake does not require baking, making the cook time negligible. Allow the cheesecake to set for about 4 hours in the refrigerator. The total time, including prep and setting, is around 4 hours and 20 minutes. This recipe yields 4 small servings, perfect for a small gathering or an intimate celebration.
Detailed Directions and Instructions
Prepare the Biscuit Base
1. Crush Biscoff biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
2. In a mixing bowl, combine the biscuit crumbs with melted butter until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of your serving glasses or a cheesecake pan to create an even layer. Set aside.
Make the Cheesecake Filling
1. In a large mixing bowl, beat together the cream cheese and powdered sugar until smooth and creamy.
2. Fold in Biscoff spread carefully, mixing until well incorporated.
3. In another bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until fully combined and creamy.
Assemble the Cheesecake
1. Spoon the cheesecake filling over the prepared biscuit base in each glass or pan.
2. Smooth the top with a spatula or the back of a spoon for an even surface.
3. Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
Finish and Garnish
1. Once set, remove the cheesecake from the refrigerator.
2. Drizzle extra Biscoff spread on top for added flavor and an aesthetic touch.
3. Optionally, add crushed Biscoff biscuits or whipped cream as a garnish before serving.
Notes
Serving Suggestions
– Serve chilled for the best texture and flavor.
– These mini cheesecakes are perfect for individual servings at parties or gatherings.
Storage Tips
– Store any leftovers covered in the refrigerator for up to 3 days.
– For longer storage, you can freeze the cheesecakes, but note that texture may change upon thawing.
Substitutions
– You can use other similar cookie varieties if you cannot find Biscoff.
– For a lighter version, consider using low-fat cream cheese.
