Baking cheesecakes is always a good idea if you want to make people happy. They are normally easy to prepare and have a lot of fans out there. A lot of fans! If you add caramel and some chocolate you probably even get the haters ;P These (Lotus) Biscoff Mini Cheesecakes also have a perfect size. Everyone gets their own little cake and everyone can nibble on it undisturbed… so good!
Last year I became a bit addicted to the Lotus Biscoff spread. Many of you out there probably know it. I’m not saying this because I get paid for it, or because this is supposed to be some kind of advertising for the spread. It’s just a fact ;P I got a jar of the spread to create a recipe and to my surprise that stuff is really tasty. Unfortunately ;)
I’ve known Biscoff cookies for quite some time – you get them along with a coffee in many coffee shops. The spread, on the other hand, is something relatively new for me. Since I like the flavor I tried several recipes with it and the first result that really worked well can be found on the blog already – a delicious Baked Biscoff Cheesecake. Soo good! Unfortunately ;) I have diabetes and this means stuff like that should not end up on my plate that often. It has a good amount of sugar added – less than good old jam or other chocolate spreads, but still enough to interfere with my blood sugar level if I eat it too often. Moderation is the key ;P
Anyway. In between, of course, you/I/we can treat ourselves with stuff like that. No reason to renounce cheesecakes like these here completely. Right?! ;P
The tiny cakes are really easy to prepare – similar to regular-sized cheesecakes. The base is made with a few crumbled cookies, the cheesecake filling has some Biscoff spread added, and on top you got some chocolate nougat spread and more Biscoff spread to finish the whole thing (plus whipped cream and a cookie) – doesn’t that sound so good?! I am actually drooling already again just thinking about these delish little cheesecakes ;) You definitely have to try them!
For all “hardcore” Biscoff fans out there I got more… there is so much you can do with an opened glass of this spread. And you don’t want it to go bad. I know… very unlikely, but possible. Somewhat. If you forget about it sitting in your cabinets ;P
INGREDIENTS / ZUTATEN
For the base:
2.5 oz. (70g) Biscoff cookies
0.7 oz. (20g) butter, melted
For the filling:
7 oz. (200g) cream cheese, at room temperature
3.5 oz. (100g) sour cream
1.8 oz. (50g) heavy cream
1.8 oz. (50g) Biscoff spread*
1 tbsp. sugar
1 tbsp. cornstarch
1 tsp. vanilla extract
1 medium egg
For the decoration:
4-5 tbsp. nougat spread, melted
4-5 tbsp. Biscoff spread*, melted
3.5 oz. (100g) heavy cream
some confectioners’ sugar
some Biscoff cookies
Für die Böden:
70g Biscoff Kekse
20g Butter, geschmolzen
Für die Füllung:
200g Frischkäse, Zimmertemperatur
100g Schmand
50g Sahne
50g Biscoff Aufstrich*
1 EL Zucker
1 EL Speisestärke
1 TL Vanilleextrakt
1 Ei (M)
Für die Dekoration:
4-5 EL Nougat Aufstrich, leicht erwärmt
4-5 EL Biscoff Aufstrich*, geschmolzen
100g Schlagsahne
etwas Puderzucker
einige Biscoff Kekse
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 340°F (170°C). Line a muffin tin with seven paper liners and set aside.
2. Add the Biscoff cookies to a freezer bag and crush them with a rolling pin until you get fine crumbs. Melt the butter and add to the crumbs – mix until well combined. Divide the crumbs between the paper liners and press them down to create an even layer in each paper liner.
3. Add the cream cheese, sour cream, heavy cream, and Biscoff spread to a bowl and mix until well combined. Add the sugar, cornstarch, vanilla extract, and egg and mix in. Make sure there are no lumps of cornstarch in the mix. Divide the mixture between the paper liners (they should be almost full) and bake for 20-23 minutes. Take out of the oven and let cool down completely. Warm the nougat spread slightly and place a small portion of it on each of the mini cakes, then place in the fridge and chill for at least 3 hours or overnight.
4. Add the Biscoff spread for the decoration in a small microwave-safe bowl and melt – that takes only a few seconds. Pour on top of the cooled cheesecakes (cover the nougat spread by doing so) and spread evenly. Place the mini cakes in the fridge again so the spread can firm up.
5. Whisk the heavy cream with some confectioners’ sugar until stiff peaks form. Add to a piping bag with a star tip and decorate the cheesecakes with whipped cream and some more cookies.
1. Den Ofen auf 170°C (340°F) Ober-/Unterhitze vorheizen. Ein Muffinblech mit sieben Papierförmchen bestücken und zur Seite stellen.
2. Die Biscoff Kekse in einen Gefrierbeutel geben und mit einem Nudelholz bearbeiten, bis feine Krümel entstehen. Die Butter schmelzen, zu den Kekskrümeln geben und gut vermischen. Die Masse auf die Papierförmchen aufteilen und jeweils zu einer glatten Schicht zusammenpressen (z.B. mit einem Teelöffel). Zur Seite stellen.
3. Frischkäse, Schmand, Sahne und Biscoff Aufstrich in eine große Schüssel geben und alles gut verrühren. Zucker, Stärke, Vanille Extrakt und das Ei dazugeben und unterrühren. Man sollte hier darauf achten, dass alles gut verrührt wurde und keine Stärkeklümpchen mehr zu sehen sind. Die Mischung dann wieder auf die Papierförmchen aufteilen (es sollten alle fast voll sein), glatt streichen und für etwa 20-23 Minuten backen. Die Küchlein aus dem Ofen holen und auf einem Kuchengitter komplett abkühlen lassen. Den Nougat Aufstrich leicht erwärmen und jeweils eine kleine Portion auf die Küchlein geben, dann für mindestens 3 Stunden (oder über Nacht) in den Kühlschrank stellen.
4. Den Biscoff Aufstrich für die Dekoration in der Mikrowelle kurz erhitzen – es dauert nur ein paar Sekunden, bis der Aufstrich flüssig wird. Den Aufstrich dann auf den kleinen Käsekuchen verteilen (und damit den Nougat Aufstrich verstecken). Zurück in den Kühlschrank stellen und fest werden lassen.
5. Zum Abschluss die Sahne mit etwas Puderzucker aufschlagen, in einen Spritzbeutel mit Sterntülle füllen und damit dann die Käsekuchen damit dekorieren. Wer mag, kann auch noch jeweils einen halben Biscoff Keks in die Sahne stecken, als Tüpfelchen auf dem “i”.
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Here is a version of the recipe you can print easily.
Print
Biscoff Mini Cheesecakes
- Prep Time: 00:20
- Cook Time: 00:23
- Total Time: 04:00
- Yield: 7 1x
- Category: Cheesecakes
- Cuisine: United States
- Diet: Vegetarian
Description
Small and delicious – these Mini Biscoff Cheesecakes are the perfect sweet treat for all cheesecake and caramel lovers out there.
Ingredients
For the base:
2.5 oz. (70g) biscoff cookies
0.7 oz. (20g) butter, melted
For the filling:
7 oz. (200g) cream cheese, at room temperature
3.5 oz. (100g) sour cream
1.8 oz. (50g) heavy cream
1.8 oz. (50g) biscoff spread
1 tbsp. sugar
1 tbsp. cornstarch
1 tsp. vanilla extract
1 medium egg
For the decoration:
4-5 tbsp. nougat spread, melted
4-5 tbsp. biscoff spread, melted
3.5 oz. (100g) heavy cream
some confectioners’ sugar
some biscoff cookies
Instructions
1. Preheat the oven to 340°F (170°C). Line a muffin tin with seven paper liners and set aside.
2. Add the biscoff cookies to a freezer bag and crush them with a rolling pin until you get fine crumbs. Melt the butter and add to the crumbs – mix until well combined. Divide the crumbs between the paper liners and press them down to create an even layer in each paper liner.
3. Add the cream cheese, sour cream, heavy cream, and biscoff spread to a bowl and mix until well combined. Add the sugar, cornstarch, vanilla extract, and egg and mix in. Make sure there are no lumps of cornstarch in the mix. Divide the mixture between the paper liners (they should be almost full) and bake for 20-23 minutes. Take out of the oven and let cool down completely. Warm the nougat spread slightly and place a small portion of it on each of the mini cakes, then place in the fridge and chill for at least 3 hours or overnight.
4. Add the biscoff spread for the decoration in a small microwave-safe bowl and melt – that takes only a few seconds. Pour on top of the cooled cheesecakes (cover the nougat spread by doing so) and spread evenly. Place the mini cakes in the fridge again so the spread can firm up.
5. Whisk the heavy cream with some confectioners’ sugar until stiff peaks form. Add to a piping bag with a star tip and decorate the cheesecakes with whipped cream and some more cookies.
Notes
Enjoy baking!
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