creamy mini cheesecakes with a Biscoff filling and a raspberry jam center, topped with a milk-dipped biscuit
Cozy Recipes
Mini Biscoff Cheesecake Cups
mini Biscoff cheesecake cups with a raspberry center
Ingredients
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For the filling
Directions
- 1
Melt the Biscoff spread until smooth and pour a small amount into each cavity of a silicone mold. Tilt and rotate the mold to coat the bottom and sides evenly. Freeze for 15 minutes, then repeat with another thin layer and freeze for another 15 minutes.
- 2
For the filling, beat together the cream cheese, powdered sugar, and Biscoff spread until smooth. Fold in the whipped heavy cream until light and fluffy.
- 3
Pipe or spoon the filling into each mold, leaving a small well in the center. Fill it with raspberry jam, then top with a biscuit lightly dipped in milk. Freeze overnight.
- 4
Remove the cheesecakes from the molds about 10–15 minutes before serving for the perfect creamy texture. Store in the freezer.
