Had to be done: Biscoff version of my small-batch peanut butter cheesecake, so small it’s made with 1 egg and half a block of cream cheese.
You can make it with any cookie butter (or nut/seed butter you prefer) if you don’t have Biscoff spread on hand but the mildly spicy biscoff flavor is festive AF and I would love you to experience it.
Of course don’t forget the biscoff cookie crust, simply made with some almond milk without fussing about with melting butter and all that.
And just like the original recipe, no water bath and all that required, easy crust, easy batter, bake, you’re done.
Serve for a small party or enjoy by yourself for the desserts of the week, which I have done, on a few occasions, and totally recommend.
Biscoff cookie crumbs on top makes for the easiest and beautiful presentation.
Let me know if you give this one a try!
Small-batch Biscoff Cheesecake
Equipment
- 6 inch cake pan, springform works great (or muffin pan but reduce baking time to 20 minutes or so)
- Hand mixer (or blender)
Ingredients
Crust
- 1 cup biscoff cookie crumbs (100 g) gf cookie crumbs if desired
- 1-2 tbsp any milk enough to make the crumbs stick together
Cheesecake
- 4 oz cream cheese, at room temp (112 g) dairy-free might work
- 1/4 cup biscoff spread, or other nut/seed/cookie butter (64 g)
- 1/4 cup any yogurt, at room temp (60 g) I used 2% greek yogurt, df if desired
- 1/4 cup sugar (48 g)
- 1 egg, at room temp
- pinch of salt
Instructions
- Preheat oven to 300F and line your pan with parchment and spray the sides with oil.
- Combine enough milk with cookie crumbs to make them stick together, press on the bottom of the pan.
- In a medium bowl using a hand mixer, mix together cheese, biscoff spread, yogurt and sugar until very smooth, about 3 minutes.
- Mix in the egg until combined.
- Pour the mixture on the crust and bake for 40-50 minutes until there’s only a slight wobble in the center of the cake.
- Let your cake cool fully, cover and then refrigerate at least a few hours to set, ideally overnight.
- Slice and enjoy!