Biscoff / Speculoos Cheesecake Cupcakes – who won’t love them?
That feeling when others are enjoying their food and you can’t…
That feeling when others are talking about on how delicious their cheesecake is and you can’t relate…
When the doctor told me that I have a migraine, she advised me to avoid chocolates (that for sure, would not happen), coffee and cheese (ouch). I did not avoid the three. Of course! 😀
Later on, I discovered that cheddar cheese gives me an instant migraine. And there’s cream cheese which is far worse than the cheddar cheese. So after an instant migraine due to the cream cheese, I did not bother again to eat anything with cream cheese… such as cheesecake… which is very depressing because cheesecake is one the most tempting cakes that I was not able to enjoy. #heartbroken
I forbid myself not to eat cheesecake. I thought I will not eat cheesecake… not in a million years. And I thought you would not crave so bad for something you don’t usually eat.
But then, craving started… and these cheesecake cupcakes happened.
I love Biscoff / Speculoos spread. I love them next to Nutella, or maybe Nutella comes second now – I am not sure anymore.
These cheesecake cupcakes have a crust that’s made of Lotus caramelized biscuits. The cheesecake filling has Biscoff biscuit spread and this is also topped with melted Biscoff spread. See? Full of Biscoff goodness. 😛
I’ve tried using Biscoff and Speculoos (old photos at the end of this post) – both are equally delicious and truly a heaven in every bite.
I hope you can try the recipe and let me know. I’ve shared a video on my YouTube channel. Please don’t forget to like, share, and subscribe. See you there! 😉
If you love cookie/biscuit spread, you might love these LOTUS BISCOFF BISCUIT COOKIES, too.
I am sharing these with my friends at Fiesta Friday #321. Thanks to our lovely ladies, Angie, Mollie & Liz.
Biscoff / Speculoos Cheesecake Cupcakes
Ingredients
For the crust:
- 12-14 Lotus caramelized biscuits cookies crushed
- 2 tbsp 22g softened butter
For the cheesecake filling:
- 16 oz cream cheese softened at room temperature
- 1 cup (200-210 g white sugar
- 2 eggs at room temperature
- 1/2 tsp vanilla extract
- 1/3 cup Biscoff biscuit spread or Speculoos
- 2 tbsp (22g) all-purpose flour
- More Biscoff biscuit spread to put on top of the cheesecake filling optional
For the topping:
- Melted Biscoff biscuit spread
- Lotus caramelized biscuits cookies crushed or chopped
Instructions
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Preheat oven to 325 F. Prepare a 12 cup muffin pan with paper liners. Set aside.
For the crust:
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In a small bowl, add crushed biscuit and butter. Mix until well combined.
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Take a spoonful of the mixture and divide them, pressing onto the bottom of the lined muffin pan. (This can be done using a measuring cup, bottom of the spoon or your clean fingers.) Set aside.
For the cheesecake filling:
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In a bowl, add in cream cheese and sugar. Beat until smooth.
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Add in eggs, mixing after each addition.
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Next, add vanilla extract.
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Add Biscoff biscuit spread and flour and mix until well combined.
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Divide this mixture and pour over the crust, about 3/4 full.
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Add 1 tsp of Biscoff spread on top of each cheesecake filling. (This step is optional)
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Tap the pan few times to smoothen the top.
Baking the cheesecake:
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Bake for 20-25 minutes or until set.
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Remove from the oven and leave in the pan for 5 minutes and transfer to a cooling rack to continue cooling.
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For the topping: Microwave Biscoff biscuit spread for about 30 seconds to 1 minute with 15 minutes interval just to loosen up a bit.
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Drizzle the “melted” BIscoff biscuit spread over the cooled cupcakes.
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Place the cheesecake cupcakes in the fridge for an hour (or until set and firm) or up to overnight.
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Just before serving, top with crushed Lotus biscuits.
Thanks a bunch for spending your precious time with me!
I am also taking these at
Happiness is Homemade | What’s for Dinner? Sunday Link up #246 | #COOKBLOGSHARE 2020 WK 13 |
