Easiest Way to Prepare Homemade Mini Cheesecake with Biscoff Base
Hello everybody, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Award-winning Mini Cheesecake with Biscoff Base. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Mini Cheesecake with Biscoff Base, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mini Cheesecake with Biscoff Base delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mini Cheesecake with Biscoff Base is 6 mini cheesecakes. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to prepare a few ingredients. You can have Mini Cheesecake with Biscoff Base using 13 ingredients and 4 steps. Here is how you can achieve it.
These cupcake-sized cheesecakes feature an easy Biscoff crust layered with a creamy cheesecake filling and topped with homemade sauce and fresh whipped cream. Need I say more?
Ingredients and spices that need to be Get to make Mini Cheesecake with Biscoff Base:
- For the base
- 50 g (1/2 cup) crushed Biscoff Lotus biscuits
- 23 g (1 1/3 tbsp) butter, melted
- 1/6 tsp cinnamon
- For the cheesecake
- 6 oz (170 g) cream cheese, softened to room temperature
- 1/4 cup (50 grams) granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 large egg, room temperature
- For the toppings
- 1 1/2 teaspoons caramel or butterscotch sauce for each cheesecakes (9 tsp total)
- 1/4 cup whipped cream
- cinnamon powder for dusting
Instructions to make Mini Cheesecake with Biscoff Base
- Line a regular 6-count cupcake/muffin pan with liners. In a mixing bowl, combine both crushed biscuits, melted butter, and cinnamon with a fork until crumbs are moistened evenly throughout. Divide the mixture evenly into 6 liners. Use the base of a measuring cup and press onto the mixture into the pan to really pack the crumbs tightly down. Let the crust chill a little in the fridge while preparing the cheesecake filling.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add the granulated sugar and vanilla extract and mix until well combined. Scrape down the sides of the bowl if needed, then mix in the egg on low speed until just combined.
- Evenly distribute the cheesecake filling between 6 liners and bake at 325°F (160°C) for 14-16 minutes or until the tops of the cheesecakes are set. Remove from the oven and allow to cool at room temperature. Cover with plastic wrap and transfer to the refrigerator to chill for at least 3-4 hours or overnight.
- For the toppings: Drizzle them with butterscotch sauce or caramel sauce and serve with fresh whipped cream. For an extra fancy look, dust just a little bit of cinnamon powder on top. Enjoy!
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