New York cheesecake was accidentally invented in 1872 when a dairy farmer added too much cream to cheese.
Mini Cheesecakes
Indulge in these irresistible mini cheesecakes featuring a luscious cookie dough crust that sets the stage for pure dessert bliss! Topped with velvety Biscoff spread, zesty lemon curd, and a drizzle of creamy white chocolate ganache, each bite is a delightful explosion of flavor. Perfect for any occasion, these treats are sure to impress your guests and satisfy your sweet tooth!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Lemon curd
🥛Dairy & Eggs(4)
- 175 g unsalted butter (12.3 tbsp)
- 800 g cream cheese (28.2 oz)
- 4 eggs (m)
- 50 ml heavy cream (1.69 fl oz)
🫙Pantry Staples(4)
- 60 g cornstarch (2.12 oz)
- 175 g granulated sugar (0.88 cup)
- 8 g vanilla sugar (0.04 cup)
- 200 g white chocolate (7.06 oz)
📦Other(2)
- Biscoff spread
- 200 g Maria biscuits (7.06 oz)
👨🍳 Instructions
- 1
Melt the unsalted butter in a saucepan over low heat.
- 2
Put the Maria biscuits in a food processor and grind them into fine crumbs. Add the melted butter and mix.
- 3
Divide the cookie dough into the muffin tin/silicone molds (15 grams). Press it firmly against the bottom (use a glass with a cupcake liner/parchment paper underneath). Place them in the refrigerator.
- 4
In a deep bowl, combine the cream cheese, sugar, and vanilla sugar. Mix for 1 minute.
- 5
Sift the cornstarch into the bowl and mix again for 1 minute.
- 6
Put away the mixer and use a spatula from now on. Add the eggs one by one into the bowl, whisking until each egg is fully incorporated.
- 7
Continue to fold the batter until it becomes smooth and airy.
- 8
Pipe the cheesecake batter (45 grams per portion) over the cookie dough.
- 9
Place the mini cheesecakes in a preheated oven at 115°C (235°F). Bake them for 22-25 minutes.
- 10
Turn off the oven and let the mini cheesecakes cool slowly with the oven door closed to prevent cracking. I usually leave the cheesecakes in the oven for an hour and then store them covered in the refrigerator (preferably overnight).
- 11
Warm the Biscoff spread over low heat in a saucepan. Keep an eye on it as it heats up quickly. Transfer the Biscoff spread into a piping bag.
- 12
Heat the heavy cream until it's just about to boil. Add the broken white chocolate and let the mixture sit for 1-2 minutes to allow the chocolate to melt.
- 13
Stir everything together with a spatula until the mixture is smooth. Place the white chocolate ganache in a piping bag.
- 14
Gently warm the lemon curd in a saucepan while stirring. Remove the pan from the heat when it begins to liquefy. Transfer the lemon curd into a piping bag.
- 15
Decorate the mini cheesecakes with a layer of Biscoff spread, white chocolate ganache, lemon curd, and cherry pie.
💡 Pro Tips
- ✓Press your graham cracker crust with exactly 15 grams per mold and chill for 30+ minutes because cold fat solidifies and prevents the crust from becoming soggy when the wet filling is added.technique15 grams per mold, 30+ minutes
- ✓Beat cream cheese for exactly 1 minute, then stop - overbeating incorporates too much air which causes cracks as the cheesecake cools and the air bubbles collapse.timing1 minute maximum
- ✓Switch to folding with a spatula after adding cornstarch because continued electric mixing develops gluten in the starch, creating a dense, gummy texture instead of creamy.technique
- ✓Use exactly 45 grams of filling per mini cheesecake to maintain a 3:1 filling-to-crust ratio, which ensures proper structural integrity and prevents overflow during baking.ingredient45 grams per portion, 3:1 ratio
- ✓Bake mini cheesecakes at 325°F for 18-22 minutes until centers still jiggle slightly - they'll finish cooking from residual heat and prevent the dreaded cracked, overcooked top.timing325°F, 18-22 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
New York cheesecake was accidentally invented in 1872 when a dairy farmer added too much cream to cheese.
Mini Cheesecakes
Indulge in these irresistible mini cheesecakes featuring a luscious cookie dough crust that sets the stage for pure dessert bliss! Topped with velvety Biscoff spread, zesty lemon curd, and a drizzle of creamy white chocolate ganache, each bite is a delightful explosion of flavor. Perfect for any occasion, these treats are sure to impress your guests and satisfy your sweet tooth!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Lemon curd
🥛Dairy & Eggs(4)
- 175 g unsalted butter (12.3 tbsp)
- 800 g cream cheese (28.2 oz)
- 4 eggs (m)
- 50 ml heavy cream (1.69 fl oz)
🫙Pantry Staples(4)
- 60 g cornstarch (2.12 oz)
- 175 g granulated sugar (0.88 cup)
- 8 g vanilla sugar (0.04 cup)
- 200 g white chocolate (7.06 oz)
📦Other(2)
- Biscoff spread
- 200 g Maria biscuits (7.06 oz)
👨🍳 Instructions
- 1
Melt the unsalted butter in a saucepan over low heat.
- 2
Put the Maria biscuits in a food processor and grind them into fine crumbs. Add the melted butter and mix.
- 3
Divide the cookie dough into the muffin tin/silicone molds (15 grams). Press it firmly against the bottom (use a glass with a cupcake liner/parchment paper underneath). Place them in the refrigerator.
- 4
In a deep bowl, combine the cream cheese, sugar, and vanilla sugar. Mix for 1 minute.
- 5
Sift the cornstarch into the bowl and mix again for 1 minute.
- 6
Put away the mixer and use a spatula from now on. Add the eggs one by one into the bowl, whisking until each egg is fully incorporated.
- 7
Continue to fold the batter until it becomes smooth and airy.
- 8
Pipe the cheesecake batter (45 grams per portion) over the cookie dough.
- 9
Place the mini cheesecakes in a preheated oven at 115°C (235°F). Bake them for 22-25 minutes.
- 10
Turn off the oven and let the mini cheesecakes cool slowly with the oven door closed to prevent cracking. I usually leave the cheesecakes in the oven for an hour and then store them covered in the refrigerator (preferably overnight).
- 11
Warm the Biscoff spread over low heat in a saucepan. Keep an eye on it as it heats up quickly. Transfer the Biscoff spread into a piping bag.
- 12
Heat the heavy cream until it's just about to boil. Add the broken white chocolate and let the mixture sit for 1-2 minutes to allow the chocolate to melt.
- 13
Stir everything together with a spatula until the mixture is smooth. Place the white chocolate ganache in a piping bag.
- 14
Gently warm the lemon curd in a saucepan while stirring. Remove the pan from the heat when it begins to liquefy. Transfer the lemon curd into a piping bag.
- 15
Decorate the mini cheesecakes with a layer of Biscoff spread, white chocolate ganache, lemon curd, and cherry pie.
💡 Pro Tips
- ✓Press your graham cracker crust with exactly 15 grams per mold and chill for 30+ minutes because cold fat solidifies and prevents the crust from becoming soggy when the wet filling is added.technique15 grams per mold, 30+ minutes
- ✓Beat cream cheese for exactly 1 minute, then stop - overbeating incorporates too much air which causes cracks as the cheesecake cools and the air bubbles collapse.timing1 minute maximum
- ✓Switch to folding with a spatula after adding cornstarch because continued electric mixing develops gluten in the starch, creating a dense, gummy texture instead of creamy.technique
- ✓Use exactly 45 grams of filling per mini cheesecake to maintain a 3:1 filling-to-crust ratio, which ensures proper structural integrity and prevents overflow during baking.ingredient45 grams per portion, 3:1 ratio
- ✓Bake mini cheesecakes at 325°F for 18-22 minutes until centers still jiggle slightly - they'll finish cooking from residual heat and prevent the dreaded cracked, overcooked top.timing325°F, 18-22 minutes