Name: Biscoff Cheesecake Cups: Easy Recipe & Delicious Dessert
Prep time: 30 min
Total time: 270 min
Yield: 6-8 servings
Ingredients: 25 Biscoff cookies (about 150g); 5 tablespoons (70g) unsalted butter, melted; 16 ounces (450g) cream cheese, softened to room temperature; 1/2 cup (100g) granulated sugar; 1/4 cup (60ml) heavy cream; 1 teaspoon vanilla extract; 1/4 cup Biscoff spread, melted; 1/4 cup Biscoff spread, melted; 6 Biscoff cookies, crushed

Biscoff Cheesecake Cups: Prepare to be utterly captivated by these miniature marvels! Imagine the creamy, dreamy indulgence of a classic cheesecake, perfectly portioned and infused with the irresistible caramelised biscuit flavour that everyone adores. These aren't just desserts; they're tiny bites of pure joy, guaranteed to vanish in seconds.

The allure of Biscoff, with its unique blend of spices and that signature caramelised taste, has taken the culinary world by storm. While the biscuit itself has a rich history rooted in Belgium, dating back to 1932, its modern-day popularity stems from its versatility and ability to elevate any dessert. Think of it as a warm hug for your taste buds!

What makes these Biscoff Cheesecake Cups so incredibly appealing? It's the perfect marriage of textures – the smooth, velvety cheesecake filling contrasted with the satisfying crunch of the Biscoff biscuit base and topping. Plus, they're incredibly convenient! No need to fuss with slicing or worrying about a wobbly cheesecake. These individual cups are ideal for parties, potlucks, or simply a delightful treat for yourself. The combination of creamy, crunchy, and that unforgettable Biscoff flavour is simply irresistible. Get ready to experience cheesecake bliss in every single bite!

Ingredients:

For the Biscoff Crust:

25 Biscoff cookies (about 150g)
5 tablespoons (70g) unsalted butter, melted

For the Cheesecake Filling:

16 ounces (450g) cream cheese, softened to room temperature
1/2 cup (100g) granulated sugar
1/4 cup (60ml) heavy cream
1 teaspoon vanilla extract
1/4 cup Biscoff spread, melted

For the Biscoff Topping:

1/4 cup Biscoff spread, melted
6 Biscoff cookies, crushed

Preparing the Biscoff Crust:

Crush the Biscoff Cookies: The first thing we need to do is turn those delicious Biscoff cookies into a crumbly base. You can do this in a couple of ways. My preferred method is using a food processor. Just toss the cookies in and pulse until you have fine crumbs. If you don't have a food processor, no worries! You can place the cookies in a large zip-top bag, seal it tightly, and then use a rolling pin to crush them into crumbs. Make sure there aren't any large chunks left.
Melt the Butter: Next, melt the unsalted butter. You can do this in the microwave in 30-second intervals, stirring in between, or in a small saucepan over low heat. Be careful not to burn the butter. We just want it melted and smooth.
Combine Crumbs and Butter: In a medium bowl, combine the crushed Biscoff cookies and the melted butter. Mix well until the crumbs are evenly moistened. The mixture should resemble wet sand. This is what will hold our crust together.
Press into Cups: Now, it's time to assemble the crust in our individual cups. I like to use small glasses or ramekins for this, but you can also use a muffin tin lined with cupcake liners. Spoon about 2 tablespoons of the Biscoff crumb mixture into the bottom of each cup. Use the back of a spoon or your fingers to firmly press the crumbs into an even layer. This is important to create a solid base for the cheesecake filling.
Chill the Crust: Place the cups in the refrigerator to chill for at least 30 minutes. This will help the crust set and prevent it from crumbling when we add the filling. While the crust is chilling, we can move on to making the cheesecake filling.

Making the Cheesecake Filling:

Soften the Cream Cheese: This is crucial! Make sure your cream cheese is softened to room temperature before you start. If it's not soft enough, you'll end up with a lumpy filling. You can leave it out on the counter for an hour or two, or you can microwave it in 15-second intervals, being careful not to melt it.
Beat the Cream Cheese and Sugar: In a large bowl, using an electric mixer (either a stand mixer or a hand mixer), beat the softened cream cheese and granulated sugar together until smooth and creamy. Be sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. We want a nice, lump-free base for our cheesecake.
Add Heavy Cream and Vanilla Extract: Add the heavy cream and vanilla extract to the cream cheese mixture. Beat until just combined. Be careful not to overmix, as this can cause the filling to become too thin. We want a thick and luscious texture.
Incorporate Melted Biscoff Spread: Gently fold in the melted Biscoff spread until it's evenly distributed throughout the filling. The Biscoff spread will add that signature caramel-like flavor and a beautiful swirl to the cheesecake. Make sure not to overmix at this stage, just gently combine until you see a consistent color.

Assembling the Biscoff Cheesecake Cups:

Fill the Cups: Remove the cups with the chilled Biscoff crust from the refrigerator. Spoon the cheesecake filling into each cup, filling them almost to the top. Leave a little space for the Biscoff topping.
Chill the Cheesecakes: Cover the cups with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake filling to set completely and develop its flavor. Patience is key here! The longer they chill, the better they'll taste.

Adding the Biscoff Topping:

Melt the Biscoff Spread: Before serving, melt the remaining 1/4 cup of Biscoff spread. You can do this in the microwave in 15-second intervals, stirring in between, or in a small saucepan over low heat.
Drizzle with Biscoff Spread: Remove the cheesecake cups from the refrigerator. Drizzle each cup with the melted Biscoff spread. You can create a simple drizzle pattern or get creative with your designs.
Garnish with Crushed Biscoff Cookies: Sprinkle the crushed Biscoff cookies over the top of the melted Biscoff spread. This adds a nice crunch and visual appeal.
Serve and Enjoy: Serve the Biscoff cheesecake cups immediately or keep them refrigerated until ready to serve. These are best enjoyed cold.

Tips and Variations:

Make it Vegan: To make these cheesecake cups vegan, use vegan cream cheese, vegan butter, and a vegan Biscoff spread alternative. There are many great options available in most grocery stores.
Add a Chocolate Drizzle: For an extra touch of indulgence, drizzle the cheesecake cups with melted chocolate along with the Biscoff spread.
Use Different Cookies: While Biscoff cookies are the star of this recipe, you can experiment with other types of cookies for the crust. Graham crackers or digestive biscuits would also work well.
Make a Large Cheesecake: If you prefer, you can make this recipe as a full-sized cheesecake. Simply press the Biscoff crust into the bottom of a springform pan and bake the cheesecake filling in a preheated oven at 325°F (160°C) for about 50-60 minutes, or until the center is just set. Let it cool completely before adding the topping.
Individual Serving Sizes: Using individual cups makes portion control easy and creates an elegant presentation.
Storage: These Biscoff cheesecake cups can be stored in the refrigerator for up to 3 days. Make sure to cover them tightly to prevent them from drying out.

Troubleshooting:

Lumpy Cheesecake Filling: If your cheesecake filling is lumpy, it's likely because the cream cheese wasn't soft enough. Make sure to soften the cream cheese to room temperature before mixing. You can also try using a hand mixer to smooth out any lumps.
Crust is Too Crumbly: If your Biscoff crust is too crumbly, you may not have used enough melted butter. Add a little more melted butter, a tablespoon at a time, until the crumbs are moistened enough to hold together.
Cheesecake Filling is Too Thin: If your cheesecake filling is too thin, you may have overmixed it. Be careful not to overmix the filling, as this can cause it to become runny.

Conclusion:

And there you have it! These Biscoff cheesecake cups are truly a must-try dessert. They're the perfect blend of creamy, dreamy cheesecake filling and that irresistible, spiced Biscoff flavor that everyone adores. Seriously, what's not to love? The ease of preparation makes them ideal for a quick weeknight treat, yet they're elegant enough to impress guests at your next dinner party. I promise, these little cups of joy will disappear faster than you can say "Biscoff." But the best part? They're incredibly versatile! While I personally adore them just as they are, there are so many ways you can customize these Biscoff cheesecake cups to suit your own tastes. For a richer, more decadent experience, try adding a layer of melted Biscoff spread on top of the cheesecake filling before chilling. This creates a beautiful, glossy finish and intensifies that signature Biscoff flavor. You could also swirl some Biscoff spread into the cheesecake batter itself for a marbled effect. If you're looking for a bit of textural contrast, consider adding a sprinkle of crushed Biscoff cookies on top just before serving. This adds a delightful crunch that complements the smooth, creamy filling perfectly. Alternatively, you could use other types of cookies for the crust, such as graham crackers or even chocolate wafers, to create a completely different flavor profile. Get creative and experiment with different toppings and mix-ins to find your perfect combination! For serving suggestions, these Biscoff cheesecake cups are fantastic on their own, but they also pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce or a sprinkle of cinnamon can also add a touch of elegance. If you're serving them at a party, consider arranging them on a tiered dessert stand for a visually stunning presentation. And for those who are looking for a lighter option, you can easily substitute the full-fat cream cheese with a reduced-fat version. You can also use a sugar substitute in the filling to lower the sugar content. These simple swaps won't compromise the delicious flavor of the cheesecake cups, but they will make them a bit more guilt-free. I truly believe that this recipe for Biscoff cheesecake cups is a winner. It's easy, delicious, and endlessly customizable. It's the perfect dessert for any occasion, and I'm confident that you and your loved ones will absolutely adore them. So, what are you waiting for? Gather your ingredients, preheat your oven (or don't, if you're making the no-bake version!), and get ready to create some magic in the kitchen. I'm so excited for you to try this recipe and experience the joy of these delightful Biscoff cheesecake cups for yourself. Once you've made them, I would absolutely love to hear about your experience! Did you make any variations? What did you think of the flavor? Did you serve them at a party? Share your photos and stories in the comments below. I can't wait to see your creations and hear all about your Biscoff cheesecake cup adventures! Happy baking!