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Mini Biscoff Christmas Cheesecakes

Delicate yet decadently rich Mini Biscoff Christmas Cheesecakes promise to enchant your festive gatherings with their creamy sweetness and festive decoration.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Biscoff Base
  • 200 g Biscoff biscuits, crushed
  • 100 g unsalted butter, melted
For the Cheesecake Filling
  • 250 g cream cheese, softened Ensure cream cheese is well-softened for a smoother filling.
  • 395 g can sweetened condensed milk
  • 1/2 cup Biscoff spread (smooth) Adjust quantity for pronounced flavor.
  • 2 tsp vanilla extract Consider using flavored extracts like almond or rum.
  • 2 tbsp lemon juice
  • 3 tsp gelatine Ensure gelatine blooms properly.
  • 1/4 cup cold water
For Decoration
  • 1/4 cup Biscoff spread, melted
  • Crushed Biscoff crumbs
  • Gold or Christmas sprinkles Use festive sprinkles.

Method
 

Preparation
  1. Line a 12-hole muffin tin with cupcake liners or use reusable silicone molds.
  2. In a mixing bowl, blend the crushed Biscoff biscuits and melted butter until the texture resembles wet sand.
  3. Spoon 1 to 2 tablespoons into each liner, pressing firmly to create a base. Refrigerate for 20 to 30 minutes.
Making the Filling
  1. Sprinkle gelatine over cold water and let it bloom for five minutes, then gently heat until dissolved.
  2. In a mixing bowl, beat together cream cheese, sweetened condensed milk, Biscoff spread, vanilla extract, and lemon juice until smooth.
  3. Add the warm gelatine to the mixture and ensure it is fully incorporated.
Assembly
  1. Spoon or pipe the cheesecake mixture over the chilled biscuit bases, creating a dome.
  2. Return to the fridge for 4 to 6 hours, or overnight, until firm.
  3. Drizzle melted Biscoff over the cheesecakes, add crushed Biscoff crumbs, and scatter festive sprinkles.
Serving
  1. Serve chilled directly from the fridge with a warm cup of spiced tea or coffee.

Notes

Store in an airtight container in the fridge for up to four days. Can be made a day in advance. Substitute Biscoff spread with smooth caramel or cookie butter if unavailable.