Biscoff Cheesecake Bites: The Ultimate Dessert Recipe
Introduction to Biscoff Cheesecake Bites
These delightful Biscoff Cheesecake Bites are the perfect blend of creamy sweetness and crunchy texture. If you’re looking for an indulgent treat that’s easy to make and sure to impress, look no further! This recipe combines the rich flavor of Biscoff cookies with a luscious cheesecake filling, making each bite a delightful experience. Perfect for parties, family gatherings, or just a quiet night in, these cheesecake bites are a true crowd-pleaser.
A Personal Story Behind My Biscoff Cheesecake Bites Journey
I first discovered Biscoff cookies during a trip to Europe, where I was captivated by their unique flavor and crunch. After returning home, I wanted to create a dessert that highlighted these wonderful cookies. Thus, the Biscoff Cheesecake Bites were born! This recipe has become a family favorite and is often requested for special occasions. I love sharing this treat with friends and family, and I hope you enjoy making it just as much as I do.
What Makes This Biscoff Cheesecake Bites Recipe Special?
What sets this recipe apart is its simplicity and the use of Biscoff cookie butter. The combination of the cookie crust with the creamy cheesecake filling creates a texture that is both satisfying and indulgent. Not only are these cheesecake bites no-bake, making them quick and easy to prepare, but they also offer a unique twist on traditional cheesecake. The addition of Biscoff cookie butter adds a depth of flavor that you won’t find in ordinary cheesecakes.
The Full Biscoff Cheesecake Bites Recipe
Ingredients
- Crust
- 1 package (8.8 oz, 250g) Biscoff cookies
- 1/2 cup unsalted butter, melted
- Filling
- 1 cup cold heavy cream
- 3 blocks (8 oz. each) full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 cup creamy Biscoff cookie butter
- 1/3 cup sour cream, room temperature
- 2 tsp pure vanilla extract
- Pinch of salt
- Topping
- 1/2 cup creamy Biscoff cookie butter
- Additional Biscoff cookies for garnish (whole or crushed)
- Whipped cream
Instructions
- In a food processor, blitz the Biscoff cookies until finely ground. Stream in the melted butter until combined. The mixture should be sandy but able to come together when pressed. Tip: If the mixture is too dry, add a touch more melted butter.
- Spray 2 mini cheesecake pans with non-stick spray or line 2 muffin pans with cupcake liners. Press the cookie crumbs into the pans, about 1 tablespoon in each. Freeze or refrigerate while preparing the filling.
- Using a hand mixer or stand mixer with a whisk attachment, beat the cold heavy cream in a chilled mixing bowl until stiff peaks form, about 2 minutes. Do not overbeat. Place in the fridge to keep cool.
- In another bowl, beat the cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and salt until smooth and fully combined. Tip: Make sure your cream cheese is softened to avoid lumps.
- Gently fold the whipped cream into the cream cheese mixture until no white streaks remain. This will keep the filling light and airy.
- Spoon the filling into a piping bag fitted with a round 1A tip and pipe onto the chilled crusts, smoothing the tops evenly.
- Refrigerate the cheesecakes for 6 hours or overnight, loosely covered, to allow them to set properly.
- Microwave the Biscoff spread for about 20-30 seconds until melty. Spread it on top of the cheesecakes, allowing it to drip down the sides. Chill for 15-20 minutes until set.
- Garnish with additional toppings like whole or crushed Biscoff cookies and whipped cream. Serve and enjoy these delightful Biscoff Cheesecake Bites!
Serving Suggestions and Variations for Biscoff Cheesecake Bites
These cheesecake bites are incredibly versatile! Serve them as a simple dessert at a dinner party or pack them as a sweet treat for a picnic. For a fun twist, consider adding a sprinkle of cinnamon on top or drizzling caramel sauce for an extra layer of flavor. You can also try using different flavored cookie butters to change up the taste. Don’t forget to serve them with a dollop of whipped cream for that extra indulgence!
Frequently Asked Questions About Biscoff Cheesecake Bites
Can I make these cheesecake bites ahead of time?
Absolutely! In fact, they are best when made a day in advance as the flavors have time to meld together.
How long do these cheesecake bites last in the fridge?
They can be stored in an airtight container in the fridge for up to 5 days.
Can I freeze these cheesecake bites?
Yes, you can freeze them! Just make sure to wrap them tightly in plastic wrap and place them in an airtight container. They can last up to 2 months in the freezer. Thaw them in the fridge before serving.
What if I don’t have Biscoff cookie butter?
You can substitute it with any other cookie butter or nut butter of your choice, but the flavor will differ slightly.
Biscoff Cheesecake Bites
Equipment
- Food processor For crushing Biscoff cookies.
- Mixer Hand or stand mixer to whip cream and mix filling.
- Piping bag For filling cheesecakes.
- Mini Cheesecake Pans or Muffin Pans For shaping the bites.
Ingredients
Crust
- 1 package Biscoff cookies
- 0.5 cup unsalted butter, melted
Filling
- 1 cup cold heavy cream
- 3 blocks full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 cup creamy Biscoff cookie butter
- 0.33 cup sour cream, room temperature
- 2 tsp pure vanilla extract
- 1 pinch salt
Topping
- 0.5 cup creamy Biscoff cookie butter
- Additional Biscoff cookies for garnish (whole or crushed)
- Whipped cream
Instructions
- In a food processor, blitz the Biscoff cookies until finely ground. Stream in the melted butter until combined. The mixture should be sandy but able to come together when pressed.
- Spray 2 mini cheesecake pans with non-stick spray or line 2 muffin pans with cupcake liners. Press the cookie crumbs into the pans, about 1 tablespoon in each. Freeze or refrigerate while preparing the filling.
- Using a hand mixer or stand mixer with a whisk attachment, beat the cold heavy cream in a chilled mixing bowl until stiff peaks form, about 2 minutes. Do not overbeat. Place in the fridge.
- In another bowl, beat the cream cheese, powdered sugar, Biscoff cookie butter, sour cream, vanilla extract, and salt until smooth and fully combined.
- Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
- Spoon the filling into a piping bag fitted with a round 1A tip and pipe onto the chilled crusts, smoothing the tops evenly.
- Refrigerate the cheesecakes for 6 hours or overnight, loosely covered.
- Microwave the Biscoff spread for about 20-30 seconds until melty. Spread it on top of the cheesecakes, allowing it to drip down the sides. Chill for 15-20 minutes until set.
- Garnish with additional toppings like Biscoff cookies, whipped cream, or crumbled cookies. Serve and enjoy!