
Mini Biscoff cheesecakes
Author: Melanie Koch
Print Recipe
Servings: 10
Prevent your screen from going dark
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Cooling time: 30 minutes minutes
Total Time: 1 hour hour
Appliance
• Combi Steam oven
• Induction cooktop
Equipment
- 1 stand mixer with bowl
- 10 ½ cup ramekins
- 1 Large perforated steam container
- tinfoil
- 1 Food processor
Ingredients
- oil spray
Cheesecake
- 250 g cream cheese room temperature
- ½ cup caster sugar
- 2 tsp cornflour
- 2 eggs lightly beaten
- 2 tbsp Biscoff smooth spread
- ½ tsp vanilla extract
- 250 g sour cream room temperature
To finish
- 124 g Biscoff biscuits
- 20 g butter melted
- 150 g Biscoff smooth spread
- 200 g whipped cream canned
- 38.75 g Biscoff biscuits
Instructions
Before you start
- Preheat the combi steam oven to 90 °C. Spray 10 ramekins lightly with oil spray.
Make batter
- Beat 250 g cream cheese and ½ cup caster sugar using a stand mixer until smooth. Add 2 tsp cornflour and 2 eggs and mix well. Then add 2 tbsp Biscoff smooth spread, ½ tsp vanilla extract and 250 g sour cream. Beat on low speed until well combined.
Cook cheesecakes
- Pour the mixture equally into the prepared ramekins. Place the ramekins in a large perforated tray and cover lightly with a sheet of foil, but do not seal. Place them in the preheated combi steam oven and cook for 18-20 minutes or until just set. Once the cheesecakes are done, remove from the oven and chill in the refrigerator.
Toppings
- Meanwhile, place 124 g Biscoff biscuits and 20 g butter into a food processor and pulse until a fine, even crumb is formed. Heat 150 g Biscoff smooth spread in a small pot on induction level 2 and gently heat while stirring until it drizzles from the spoon.Tip: Avoid overheating or the biscoff spread may go grainy.
To serve
- Drizzle each cheesecake with a spoonful of the softened Biscoff spread, sprinkle the Biscoff crumble over the top, then add a dollop of whipped cream (if using). Cut 38.75 g Biscoff biscuits in half and place each half on top of each cheesecake.
Nutrition
Calories: 414kcal | Carbohydrates: 34g | Protein: 6g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 86mg | Sodium: 169mg | Potassium: 142mg | Fiber: 0.2g | Sugar: 22g | Calcium: 88mg | Iron: 1mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.