Summer is the perfect time to enjoy light and sweet treats, and what better way to celebrate the season than with Summer Mini Biscoff Cheesecakes? These delightful little desserts combine the rich flavors of cream cheese and Biscoff cookies, making them a fantastic choice for any gathering. Whether you’re hosting a barbecue or just having a picnic, these mini cheesecakes are sure to impress your friends and family.
Why Make This Recipe
These Summer Mini Biscoff Cheesecakes are not only delicious but also incredibly easy to make. They offer the perfect balance of creamy, sweet, and crunchy textures. Plus, they are portable and can be served in cups, making them ideal for summer parties or outdoor events. With a few simple ingredients and straightforward steps, you can whip up a batch that everyone will love.
How to Make Summer Mini Biscoff Cheesecakes
Ingredients:
- 1 1/2 cups Biscoff cookie crumbs (or Lotus biscuits)
- 5 tbsp unsalted butter, melted
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup Biscoff spread (warmed slightly)
- Crushed Biscoff cookies (for garnish)
Directions:
- Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners or use silicone molds.
- Mix Biscoff crumbs with melted butter. Press the mixture firmly into the base of each liner. Bake for 5 minutes, then let cool.
- In a bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla, then beat in the eggs one at a time. Mix until creamy and well combined.
- Pour the cheesecake mixture over each crust, filling nearly to the top. Bake for 18–20 minutes or until just set. Let cool completely, then chill in the fridge for at least 4 hours or overnight.
- Spoon or drizzle warm Biscoff spread over each mini cheesecake. Top with crushed Biscoff cookies.
How to Serve Summer Mini Biscoff Cheesecakes
To serve these lovely mini cheesecakes, place them on a decorative tray or individual plates. You can enjoy them chilled straight from the fridge, or let them sit for a few minutes at room temperature for a softer texture. They make an excellent dessert option for summer parties or gatherings!
How to Store Summer Mini Biscoff Cheesecakes
Store any leftover mini cheesecakes in an airtight container in the fridge. They will keep well for about 3 to 5 days. You can also freeze them for longer storage. Just wrap them tightly and place them in the freezer. When you’re ready to enjoy, thaw them in the fridge overnight.
Tips to Make Summer Mini Biscoff Cheesecakes
- Be sure to soften the cream cheese before mixing for a smoother batter.
- Do not overbake the cheesecakes; they should be set but still slightly jiggly in the center.
- For an extra touch, you can add a sprinkle of sea salt on top of the Biscoff spread before serving.
Variation
Feel free to get creative with this recipe! You can add fresh fruits like strawberries or blueberries as a topping. Alternatively, try mixing different flavors of cookie crumbs, like ginger snaps or chocolate cookies, into the crust for a unique twist.
FAQs
1. Can I use a different cookie for the crust?
Yes, you can use other cookies like Oreos or graham crackers if you prefer. Just adjust the amount of melted butter based on the type of cookie you choose.
2. How do I know when the mini cheesecakes are done?
They are done when they are set around the edges but still have a slight jiggle in the center. They will firm up more as they cool.
3. Can I make these mini cheesecakes ahead of time?
Absolutely! They can be made a day or two in advance. Just store them in the fridge until you’re ready to serve.
