Adorable little individual cheesecakes that are perfect for gatherings. They are easier to make, transport, serve, and eat than one large cheesecake! Please ensure the fridge ingredients are at room temperature so the filling mixture is completely smooth. Nobody wants little lumps in their cheesecake!
100grams (about 2 large eggs)eggs weight is without shell
2(about 36 grams)large egg yolks
For the Cheesecake Topping
1cup heavy whipping cream or double cream
1tablespoongranulated white sugar
10 pieces Biscoff Cookies
¼cup crushed Biscoff cookies
1cupmelted Biscoff spread
Instructions
PREP. Preheat oven to 325°F / 160°C with the rack in the middle of oven. Line a standard muffin tin with paper muffin/cupcake liners. You would need 17 pieces of liner.
BISCUIT BASE
COOKIE CRUMBS. Place the biscuits in a food processor and blitz until they become fine crumbs. It takes about 10 seconds in my food processor. Start by pulsing then blitz on high until done. Then add the melted butter and blitz again briefly to combine. The mixture should look like wet sand and holds together when you pinch it between your fingers.
180 grams Crushed Biscoff Cookies
60 grams melted butter
PRESS. Divide the mixture between paper muffin tin liners sitting in each hole. I filled 13 grams per hole. Pressand flatten the crumbs firmly into the base of each hole using something round with a flat base. A small glass or a 1/4 cup meausre are great options.
BAKE. Bake for 10 minutes (325 F) then remove and cool for 10 minutes before topping with the cheesecake filling.
CHEESECAKE FILLING
FILLING. Start by beating the ROOM TEMPERATURE cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed (speed # 6) to cream. Then add the sugar, salt, Biscoff spread, vanilla extract, and sour cream to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.
500 grams cream cheese block
150 grams granulated white sugar
¼ tsp sea salt
80 grams Biscoff spread
1 teaspoon pure vanilla extract
77 grams (1/3 cup) sour cream
ADD EGGS. Add the eggs and yolks one at a time, allowing each to incorporate before adding the next. Scrape the bottom and sides of the bowl and mix until completely smooth.NOTE ON CONSISTENCY: The cheesecake filling should be more like a thick pancake batter, rather than a muffin mixture that can be scooped into mounds.
100 grams (about 2 large eggs) eggs
2 (about 36 grams) large egg yolks
DIVIDE. Divide the mixture between the muffin tin holes using an ice cream scoop. You can fill the holes up to 3 mm from the rim as the cheesecake does not rise much. I used 48 grams of batter per muffin hole.
BAKE. Bake at 325°F (160°C ) for 15 minutes. A lower temperature avoids browning on the surface while gently baking the delicate cheesecake filling.Once baked, the filling should still be soft and supple in the centre, not rock hard. But not jiggling like there’s liquid underneath. If it’s too soft, pop it back in the oven for a few minutes.
CHILL. Cool thoroughly on the counter for at least 1 hour. Once cooled, cover the surface with a sheet of baking/parchment paper then seal with cling wrap. Place in the fridge for at least 6 hours to fully set, preferably overnight.
DECORATE
DE-CHILL: If you got the time,take out the cheesecakes from the fridge 30 minutes prior to serving, to remove some of the fridge chill (the cheesecake is nicer at room temperature).
MAKE THE WHIPPED CREAM. Place the heavy whipping cream and sugar in a bowl and beat on high until the cream is thick enough to pipe/dollop.
1 cup heavy whipping cream or double cream
1 tablespoon granulated white sugar
DECORATE. Peeloff the paper liner and place on a serving platter. For each individual cheesecake, pour about 1 tablespoon of melted Biscoff spread (Place the Biscoff spread in a bowl and warm in the microwave until its melted/ pourable.), pipe some cream (using a large round nozzle or any piping tip you have, or you could also just dollop the cream on using spoons), then top with a biscoff cookie and sprinkle some Biscoff crumbs.
10 pieces Biscoff Cookies
1 cup melted Biscoff spread
¼ cup crushed Biscoff cookies
Notes
Step-by-Step Photos: My website post includes helpful step-by-step photos, shopping list, substitutions (if any), and other tips to help guide you through making this recipe.Cream Cheese:Use full-fat block cream cheese and not the spreadable tub variety.Room Temperature: Can't stress enough the importance of using room temperature ingredients for the the cream cheese, eggs, and sour cream. This will ensure you have a lump free cheesecake!No food processor? Just put the Biscoff biscuits in a ziplock bag and bash with a rolling pin or large can. It’s very satisfying!No electric mixer? Just make sure the cream cheese is quite soft then just use a handheld whisk / wooden spoon. It works because we aren’t trying to fluff up the cream cheese like we do with butter for things like buttercream frosting. All we want is to make the cream cheese smooth.Serving. Decorate close to serving time ideally as the whipped cream and the Biscoff cookie (the decoration) softens. However they can stay in the fridge for a few hours and will be fine!Storage. Cheesecakes will keep in the fridge for up to 5 days. Regular cream will deflate a bit though, that’s just what happens, but it’s still delicious.