If you’re a fan of biscoff cookies and cheesecake, you’re going to love these Mini Biscoff Cheesecakes! They are super simple to make, packed with protein, and taste absolutely amazing. Whether you’re in the mood for a light snack or a dessert that doesn’t leave you feeling guilty, these mini cheesecakes will be your new favorite treat. With a creamy filling and crunchy biscoff base, it’s a combination that hits the spot every time! Let’s dive into the recipe.
Method
Crush the Biscuits
Begin by crushing the biscoff biscuits into tiny crumbs. You can do this by placing them in a sealed bag and using a rolling pin to crush them or by simply using your hands to break them into smaller pieces. Once the biscuits are crushed, add 1/2 teaspoon of syrup to the crumbs and mix it in until the crumbs are evenly coated and start to stick together. Next, press this biscuit mixture firmly into the bottom of your small pot or glass container (like Gu pudding pots) to form a solid, compact base. Make sure the crumbs are evenly spread and well-pressed down to avoid the base falling apart later.
Prepare the Filling
In a separate mixing bowl, combine 2.5 tablespoons of low-fat cream cheese with 4 tablespoons of Skyr or 0% fat Greek yogurt. Stir until the mixture is smooth and creamy. Add 10g of your chosen protein powder (I used white chocolate flavor, but feel free to pick another flavor or use hot chocolate powder if you don’t have protein powder). To sweeten the filling, add another 1/2 teaspoon of syrup. Stir everything together until you have a fluffy, creamy mixture. Make sure the protein powder is fully incorporated to avoid clumps in the filling.
Assemble the Cheesecake
Once your filling is ready, carefully spoon it over the prepared biscoff biscuit base. Spread the filling evenly to ensure that the surface is smooth. Use the back of the spoon to gently flatten the filling so it forms a nice, even layer. Be careful not to disturb the biscuit base as you pour the filling over it. After you’ve spread the filling evenly, place your mini cheesecake in the fridge. Allow it to chill for at least 1 hour to give the filling time to set and firm up.
Add Toppings
After the cheesecake has chilled and set for at least an hour, it’s time to add the toppings. You can get creative here! I love topping mine with dark chocolate shards for a rich, melty texture. You can also add a drizzle of biscoff spread for extra flavor. Alternatively, fresh berries, whipped cream, or even a sprinkle of crushed biscoff biscuits would make great additions. Just make sure to keep your toppings fun and delicious!
Necessary Tools
- A small bowl for mixing
- A spoon for stirring
- A small glass or ceramic pot (like Gu pudding pots) for setting the cheesecake
- A fridge to chill the mini cheesecake
Mini Biscoff Cheesecakes: A Deliciously Easy Treat!
Cuisine: AmericanDifficulty: Easy1
servings5
minutes5
minutesIngredients
For the Base
1.5 biscoff biscuits (or you can swap them with digestives or ginger nuts)
1/2 tsp syrup (I used @sweetfreedomuk, but you can use honey as a substitute)
For the Filling
2.5 tbsp low-fat cream cheese (Quark works as a good alternative!)
4 tbsp Skyr or 0% fat Greek yogurt (Skyr gives a thicker texture)
10g protein powder (I used @bulkpowders white chocolate flavor, but you can use any flavor or even hot chocolate powder if you don’t have protein powder)
Another 1/2 tsp syrup
Directions
- Crush the Biscuits Start by crushing the biscoff biscuits into tiny crumbs. You can use a rolling pin or even crush them by hand. Mix in the syrup until everything sticks together. Press the mixture into the bottom of your pot to form a solid base.
- Prepare the Filling. In a separate bowl, combine the cream cheese, Skyr or Greek yogurt, protein powder, and the second half teaspoon of syrup. Mix everything together until it becomes fluffy and creamy.
- Assemble Pour the filling over the biscoff base in your pot, smoothing it out to make sure it’s even. Pop it in the fridge for at least 1 hour to set.
- Add Toppings Once the cheesecake has set, it’s time for the fun part! Top with some dark chocolate shards or biscoff spread for extra deliciousness.
Notes
- Crushing Biscuits Be careful when crushing the biscuits! If you’re using a rolling pin, make sure you have the biscuits inside a sealed bag or between parchment paper to avoid making a mess.
- Setting Time: Make sure to let the cheesecake set in the fridge for at least 1 hour to allow the filling to firm up. If you don’t chill it long enough, the cheesecake might be too soft to serve properly.
- Portion Control: This recipe is for one cheesecake, but feel free to double it if you’re serving more people. Just make sure to adjust your ingredients accordingly!
Serving Suggestions
These mini cheesecakes are great on their own, but you can get creative with toppings! Add some whipped cream, fresh berries, or even a drizzle of caramel sauce. You can also serve them as a fun treat for a gathering or dinner party – they’re small enough to be enjoyed in one bite!
Fun Fact
Did you know that biscoff cookies are also known as speculoos? These cookies have a spicy, caramelized flavor, which pairs perfectly with the creamy filling of this cheesecake. No wonder they make the perfect base for these mini cheesecakes!
Conclusion
These Mini Biscoff Cheesecakes are the perfect treat for anyone craving something sweet and indulgent without the extra calories. They’re quick to make, high in protein, and the biscoff flavor brings a delightful crunch to the creamy filling. Enjoy them as a snack, dessert, or share them with friends and family – they’re sure to impress! Let me know how yours turn out, and enjoy every bite!
