Biscoff Cheesecake

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This Biscoff Cheesecake can be made in a single cheesecake or as mini cheesecakes. A creamy cheesecake filling is swirled with Biscoff spread and topped with crushed Biscoff cookies for a delicious dessert.

Prep Time20

Cook Time16

Chill time2

Course: Dessert

Cuisine: American

Servings:

Calories: 100kcal

Author: Raquel Pineira

Ingredients

Crust

2 cups crushed Biscoff cookie crumbs
½ cup melted unsalted butter

Cheesecake Filling

16 oz softened cream cheese
1 cup sugar
4 eggs
2 tablespoons lemon juice
3 tablespoons flour
2 cups vanilla Greek yogurt

Whipped Topping

1 cup heavy whipping cream
¼ cup powdered sugar

Instructions

Preheat the oven to 325 degrees. Place cupcake liners in your pan.
Crush the Biscoff cookies into small pieces and crumbs. Some small chunks are okay - does not need to be finely ground. Mix until the butter is incorporated and the mixture has a wet appearance.
Scoop out one heaping, loosely packed tablespoon worth of the crust mixture and place in the bottom of the cupcake lined baking pan. Using the back of the tablespoon or the flat bottom of a ¼ cup measuring cup, gently press down to pack the crust into the bottom of the pan. Repeat with the remaining crust mix. Set aside.
In the bowl of a stand mixer, combine the sugar and softened cream cheese - cream until smooth. Take your time with this step - if your cream cheese is not incorporated well enough or it was cold, there will be chunks in your cheesecakes. Make sure the mixture is creamed together well. Add in the eggs and mix until combined.
Add in the flour, vanilla, yogurt and lemon juice. Combine well again - stop the machine and strape down the sides and mix again.
Fill each cupcake liner until just under the rim of the top. Cheesecakes will not overflow when baked. They will puff up slightly during the bake time, but then settle again once cooled. Bake in preheated oven for approximately 14-16 minutes.
Before removing from the oven, preform a “jiggle test” - gently wiggle the pan and the centers of the cheesecakes should move slightly while the edges remain in place. The cheesecakes will completely solidify once cooled but overbaking until it is completely set makes for a dry and crumbly cheesecake.
Remove from the oven and allow to cool to room temperature. Then place in the fridge for an additional 2 hours to completely set. Do not remove the liners from the pan before they have cooled and solidified, otherwise you will have a messy, broken cheesecake.
Once the cheesecakes have cooled, they can be served. Just prior to serving, finish the topping.
Place the whipping cream and powdered sugar in the bowl of a stand mixer and mix on high speed for 1-2 minutes until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip and gently pipe a dollop of cream on each cheesecake. Sprinkle with additional cookie crumbs. Enjoy!

Notes

This recipe can also be used to make one 9 inch cheesecake. Using a springform pan, cover the bottom of the pan in two layers of foil and then place in a large roasting pan with approximately 2 inches of water to create a water bath. Bake for approximately 60 minutes or until the outside edges are set with a slight jiggle in the middle

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