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Cozy Recipes

Mini Biscoff Cheesecake Cups

mini Biscoff cheesecake cups with a raspberry center

Ingredients

For the filling

  • 250 g Cream cheese
  • 125 ml Heavy cream
  • 90 g Biscoff spread
  • 40 g Powdered sugar
  • Raspberry jam (to taste)

Directions

  1. 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. 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. 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. 4

    Remove the cheesecakes from the molds about 10–15 minutes before serving for the perfect creamy texture. Store in the freezer.