250 grams cream cheese (softened to room temperature)
200 grams Biscoff spread (smooth)
60 grams powdered sugar
1 teaspoon alcohol-free vanilla extract
200 milliliters heavy cream (cold)
Extra Biscoff cookies and spread for decoration
Instructions
Line a 12-cup muffin tin with paper liners. In a medium bowl, combine the crushed Biscoff cookies and the melted butter. Stir until the mixture resembles wet sand. Divide the mixture evenly among the 12 liners and press down firmly with the back of a spoon or a small glass to create a solid crust. Place the tin in the refrigerator to firm up while you make the filling.
In a large mixing bowl, beat the softened cream cheese, Biscoff spread, powdered sugar, and alcohol-free vanilla extract together until the mixture is completely smooth and creamy. You can use a hand mixer or a stand mixer for this part. Make sure there are no streaks of white cream cheese left for the best flavor distribution.
In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Be careful not to over-beat the cream, as it can turn into butter. The cream should be thick enough to hold its shape when you lift the whisk. This step is essential for giving the cheesecakes their light and airy mousse-like texture.
Gently fold the whipped cream into the Biscoff and cream cheese mixture using a spatula. Use a slow folding motion to keep as much air in the mixture as possible. Once combined, spoon or pipe the filling into the muffin liners over the chilled crusts. Smooth the tops with a knife or the back of a spoon.
Place the muffin tin in the refrigerator for at least 4 hours, or preferably overnight, to allow the cheesecakes to set completely. Before serving, melt a little extra Biscoff spread and drizzle it over the tops. Garnish each mini cheesecake with a small piece of Biscoff cookie for a beautiful Christmas presentation.
