Mini Biscoff Cheesecake Cups

Introduction
Mini Biscoff Cheesecake Cups are an irresistible bite-sized dessert combining the creamy richness of classic cheesecake with the warm, spiced caramel flavor of Lotus Biscoff biscuits and spread. These petite treats are perfect for parties, special occasions, or anytime you want a decadent dessert that’s easy to serve and share. The blend of smooth cream cheese, crunchy Biscoff biscuit base, and luscious Biscoff-flavored topping creates a delightful textural and flavor contrast that keeps fans of cookie butter coming back for more. Their individual size makes them ideal for portion control, and they can be prepared ahead of time, making entertaining stress-free and impressive.

The History of Mini Cheesecake Cups and Biscoff
Cheesecake itself has an ancient history dating back to Greece around 230 A.D., evolving through centuries into various forms across cultures worldwide. Mini cheesecakes, often baked in muffin tins or served in small cups, are a modern innovation that caters to convenience and aesthetic presentation. Lotus Biscoff biscuits, originating from Belgium in the 1930s, gained worldwide acclaim for their unique caramelized and spiced flavor. The spread version, popularly known as cookie butter, has surged in popularity in recent years, inspiring numerous recipes from frostings to no-bake desserts. The marriage of mini cheesecakes with Biscoff elements reflects current dessert trends emphasizing bold flavors, textural contrast, and ease of serving in single portions.

Ingredients Breakdown

• Crust: Lotus Biscoff biscuits (finely crushed) provide a crunchy, flavorful base. Melted butter binds the crumbs together for a firm crust.
• Filling: Cream cheese offers a smooth, creamy texture and mild tanginess. Sugar sweetens the filling, while vanilla extract enhances the flavor. Heavy cream or sour cream adds richness and creaminess.
• Topping: Lotus Biscoff spread brings its signature caramel spice flavor as a topping or swirl. Additional crushed Biscoff biscuits or cookie crumbs add crunch and decoration.
• Optional: Lemon zest or juice can add brightness; gelatin or agar-agar may be used for firmer no-bake versions.

Step-by-Step Recipe

1. Crush the Biscoff biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
2. Mix the biscuit crumbs with melted butter until well combined.
3. Spoon the crumb mixture evenly into mini cupcake liners or small serving cups, pressing down firmly to create a compact crust. Refrigerate while preparing the filling.
4. In a large bowl, beat the cream cheese until smooth and fluffy. Gradually add sugar and continue beating until fully incorporated.
5. Add vanilla extract and heavy cream, mixing gently until smooth and creamy. Avoid overmixing to prevent excess air bubbles.
6. Spoon the cheesecake filling over the chilled crusts, filling each cup almost to the top.
7. Warm the Biscoff spread slightly to soften, then either drizzle it over the cheesecake filling or swirl it in gently with a toothpick for a marbled effect.
8. Refrigerate the mini cheesecakes for at least 4 hours, preferably overnight, to set firmly.
9. Before serving, sprinkle additional crushed Biscoff biscuits on top for garnish.

Tips for the Perfect Mini Biscoff Cheesecake Cups
Use full-fat cream cheese for the best texture and flavor. Make sure the cream cheese is softened to room temperature to avoid lumps. Chill the crust before adding filling to help maintain structure. Avoid overmixing the filling to keep it smooth and creamy without air pockets. Warm the Biscoff spread slightly to make swirling or drizzling easier. Refrigerate long enough for the cheesecake to fully set, or use gelatin for a quicker set if preferred. Customize sweetness by adjusting sugar to taste, especially if your Biscoff spread is sweetened. Serve chilled for best flavor and texture.

Variations and Customizations
Add a hint of citrus by incorporating lemon zest or a splash of lemon juice into the filling for brightness. Swap the Biscoff spread topping for chocolate ganache or caramel sauce for a different twist. Use vegan cream cheese and dairy-free alternatives for a plant-based version. Incorporate crushed nuts such as pecans or almonds into the crust for extra crunch. Layer with fresh fruit like raspberries or sliced bananas for added freshness and color. Make a no-bake version using gelatin or agar to firm the filling more quickly. Experiment with spices like cinnamon or nutmeg in the crust for deeper flavor complexity.

Health Considerations and Nutritional Value
Mini Biscoff Cheesecake Cups are indulgent desserts high in calories, sugars, and fats due to cream cheese, butter, and Biscoff spread. They should be enjoyed in moderation, especially by those monitoring blood sugar or dietary fat intake. Portion control is aided by the small serving size, making it easier to satisfy a sweet craving without overeating. Using reduced-fat cream cheese or sugar substitutes can lower calories, though this may affect texture and flavor. Gluten-free or vegan substitutions are possible for those with dietary restrictions. The biscuits and spread contribute added sugars and fats, so be mindful if aiming for a balanced diet.

FAQ
Can I make these cheesecakes ahead of time? Yes, they taste best after chilling overnight.
Can I freeze the mini cheesecakes? Yes, freeze in airtight containers for up to one month; thaw overnight in the fridge before serving.
Is there a no-bake option? Absolutely—using gelatin or agar will help the filling set without baking.
Can I use other cookies for the crust? Yes, graham crackers or digestive biscuits work well too.
How do I soften Biscoff spread? Warm it in the microwave for 15-20 seconds or place the jar in warm water.
Can I add fruit toppings? Yes, fresh or preserved fruit pairs beautifully with Biscoff flavor.
Is this recipe suitable for vegans? You can substitute dairy ingredients with plant-based alternatives to make it vegan-friendly.

Mini Biscoff Cheesecake Cups

Mini Biscoff Cheesecake Cups offer a luscious blend of creamy cheesecake and the signature caramel-spiced flavor of Biscoff in a convenient, bite-sized dessert. Perfect for parties or casual treats, they combine ease of preparation with irresistible flavor and texture.

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Prep Time 20 minutes mins

Total Time 4 hours hrs 20 minutes mins

Servings 8

Ingredients

  

Crumb Base

• 30 Lotus Biscoff biscuits
• 2 tablespoons unsalted butter melted

Cheesecake Filling

• 16 oz heavy cream 2 cups
• 8 oz cream cheese softened to room temperature
• ½ cup powdered sugar
• ½ cup Biscoff spread
• 1 teaspoon vanilla extract

Garnish

• ½ cup Biscoff spread
• 8 Biscoff cookies halved
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Instructions

 

• Make the Base: Begin by crushing the Biscoff biscuits into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin. In a medium bowl, mix the Biscoff crumbs with 2 tablespoons of melted butter, reserving a few tablespoons of the mixture for garnish later. Divide the crumb mixture evenly into your cups—this recipe yields about 8 regular-sized cups or 16 shot-sized cups—adding roughly 2-3 tablespoons per cup. Press the crumbs down firmly to create an even base and set aside.
• Make the Cheesecake Filling: In a large bowl, whisk the heavy cream until stiff peaks form. In a separate bowl, beat together the cream cheese, powdered sugar, Biscoff spread, and vanilla extract until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture, combining fully without deflating the cream.
• Assemble: Transfer the cheesecake mixture into a large piping bag and pipe it into each prepared cup. Melt ½ cup of Lotus Biscoff spread in the microwave for about 20 seconds until it becomes runny. Spoon or spread a thin layer of the melted Biscoff spread over the tops of the cheesecakes. Decorate with halved Biscoff cookies and sprinkle with the reserved cookie crumbs. Refrigerate the mini cheesecakes for at least 4 hours to allow them to firm up. Serve chilled and enjoy!