Biscoff Cheesecake Bites
Love cheesecake? Then you're going to love this recipe! Instead of one big, rich slice, these creamy cheesecake bites are made with plenty of Speculoos flavor. And if you ask me, that means it's perfectly acceptable to have two!
Servings: 16 pieces
Ingredients
Crust
- 175 grams Biscoff cookies
- 60 grams unsalted butter melted
Cheesecake Filling
- 300 grams cream cheese softened (such as Philadelphia)
- 90 grams granulated sugar
- 2 large eggs
- 60 grams sour cream
- 1 teaspoon vanilla extract
- 10 grams all-purpose flour
- 80 grams Biscoff cookie butter
Topping
- 60 ml ¼ cup heavy whipping cream
- 1 tbsp vanilla sugar or 1 teaspoon vanilla extract plus 1 tablespoon sugar
- 125 grams mascarpone cheese
- 8 Biscoff cookies halved
Equipment
- 8 x 8-inch (20 x 20 cm) square baking pan
Instructions
- Crush the cookies into fine crumbs and melt the butter. Mix them together until evenly combined. Press the mixture firmly into the bottom of a parchment-lined baking pan using the back of a spoon or measuring cup.
- Beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Mix in the sour cream, vanilla extract, and flour until the batter is smooth.
- Pour the cheesecake batter over the crust. Stir the cookie butter until smooth, then drop small spoonfuls over the batter using two teaspoons.
- Bake for 40 minutes at 300°F/150°C (conventional oven). Turn off the oven and allow the cheesecake to cool inside with the door slightly open. Then refrigerate overnight.
- Cut the chilled cheesecake into 16 squares.
- Beat the heavy cream, mascarpone, and vanilla sugar until stiff peaks form.
- Just before serving, pipe or spoon a dollop onto each cheesecake bite and garnish with half a Speculoos cookie.
Tips
The cheesecake is done when the center still has a slight wobble after baking. If the middle is still liquid, it needs a little more time in the oven.
How to store
Store the cheesecake bites in an airtight container in the refrigerator for up to 3 days.