Biscoff Cheesecake Cups
These Biscoff cheesecake cups are the perfect little dessert to make this summer. And did I mentioned they're no-bake cheesecakes? That means no oven! You just need a little time because they need to set in the fridge.
Servings: 6
Calories: 500kcal
Equipment
- 6 mini mason jars
- 1 stand mixer (or hand mixer)
- 1 Rolling Pin
Ingredients
Crust
- ¼ cup unsalted butter, melted
- 20 + 6 Biscoff cookies (20 for the crust, 6 for garnish)
Cheesecake filling
- 1 8oz package cream cheese, softened
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- ½ cup whipping cream or heavy cream, cold cream over 30% M.F.
- 1 Tbsp sugar
Caramel
- 270 g white sugar
- 60 ml water
- 120 ml heavy cream
- 22 g unsalted butter, cold
- ¼ cup Biscoff spread, smooth
Instructions
- CRUST: crush 20 Biscoff cookies. You can do this in a food processor, or add them to a large Ziploc bag and gently crush them with a rolling pin. And to a bowl. Add the melted butter and mix to combine. It should be the consistency of wet sand.
- Add 2 Tbsp of the crust to each mini mason jar. Gently use your thumb (or a spoon) to press the crust into the jar. Add a little more crushed cookie mixture to build up the sides of the crust. You don't want to press too hard, otherwise the crust will be tough to break into. Press just enough so the crust holds.
- Place the mason jars in the freezer for the crust to set for 10 minutes.
- FILLING: while the crust is setting, make the cheesecake filling. In a large bowl with the paddle attachment, whip the softened cream cheese for about 1 minute. Scrape down the sides of the bowl and add the lemon juice and vanilla. Whip again until light and combined, another 30 seconds or so. Set aside.
- In a separate bowl (ideally a very cold bowl), add the cold whipping cream and the sugar. Using the whisk attachment, whip the cream until you get stiff peaks (about 1-2 minutes).
- Gently fold the whipped cream into the cream cheese mixture. Once it's mostly combined, transfer the bowl back to the stand mixer with the whisk attachment and whip again for 5-10 seconds. This helps combine the two mixtures and get out any lumps from the cream cheese.
- Divide the filling equally among the mason jars. Place in the fridge to set for at least 6 hours, and up to 24 hours.
- CARAMEL: add sugar and water to a pot. Bring to a boil. DO NOT STIR. If you notice sugar crystals start to form on the surface or the sides of the pot, brush with cold water. Continue boiling until the sugar caramelizes and starts to darken in colour (maybe 6-8 minutes). It can go from caramelized to burnt very quickly, so keep your eye on it!Remove the pot from the heat and add in the cream. It will bubble up and splatter a little, so be careful. Stir while you're adding it in. Once combined, add the butter and Biscoff spread. If necessary, return the pot to heat for everything to melt. Stir until everything is combined and the caramel is nice a smooth.Cool the caramel to room temperature and stir before using.
- When you're ready to serve your cheesecakes, pull them from the fridge and let them sit at room temperature for 5 minutes or so. Cover the top with 1-2 Tbsp of caramel and garnish with a full Biscoff cookie.
- Enjoy!
Nutrition
Serving: 1mini cup | Calories: 500kcal
