Why Make This Recipe

Biscoff Cheesecake Bites are a delightful treat that brings together the rich flavors of Biscoff cookies and creamy cheesecake, all wrapped up in bite-sized pieces. They’re perfect for parties, gatherings, or simply enjoying at home. With a buttery cookie crust and a luscious cheesecake filling drizzled with white chocolate and topped with dried raspberries, these bites are sure to impress anyone with a sweet tooth. Plus, they are easy to make and can be prepared ahead of time.

How to Make Biscoff Cheesecake Bites

Ingredients

• Biscoff cookies: 200 g
• Butter: 95 g
• Raspberries: 250 g
• Granulated sugar: 90 g
• Cream cheese: 600 g
• Crème fraîche: 200 g
• Granulated sugar: 100 g
• Vanilla sugar: 8 g
• Cornstarch: 40 g
• Eggs: 3
• Biscoff cookies: 50 g
• White chocolate: 500 g
• Dried raspberries

Directions

1. Finely grind the Biscoff cookies in a food processor.
2. Melt the butter in a saucepan over low heat.
3. Mix the melted butter with the crushed cookies to form a cookie dough.
4. Press the cookie dough firmly into a springform pan lined with parchment paper using the back of a spoon. Refrigerate briefly.
5. Add the raspberries and granulated sugar to a frying pan over medium heat. Let the mixture simmer for 5-7 minutes, stirring regularly. Place a sieve over a bowl and pour the raspberry mixture into it. Press firmly with a spatula or spoon to extract the juice, leaving the seeds behind.
6. Transfer the strained raspberry juice to a piping bag and set aside.
7. Beat the cream cheese, crème fraîche, granulated sugar, and vanilla sugar with a mixer for 1 minute until smooth. Sift in the cornstarch and mix for another minute. Put the mixer aside and use a spatula. Add the eggs one at a time, folding them gently into the batter.
8. Pour half of the cheesecake batter over the cookie crust and smooth it out. Scatter the halved Biscoff cookies over the batter and drizzle thin lines of raspberry syrup on top. Pour the remaining cheesecake batter over it and smooth it out again.
9. Preheat the oven to 125°C (257°F). Bake the cheesecake for 60-65 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven and leave the cheesecake inside for 1 hour to prevent cracks. Let the cheesecake cool completely. Then, place it in the freezer for 4-5 hours, or until firm.
10. Cut the cheesecake into small, equal squares.
11. Melt the white chocolate using a double-boiler.
12. Dip each cheesecake bite into the melted chocolate and place them on a sheet of parchment paper.
13. Drizzle with white chocolate and sprinkle dried raspberries on top.

How to Serve Biscoff Cheesecake Bites

These cheesecake bites are best served chilled. You can arrange them on a platter for a beautiful presentation. They make a lovely dessert after dinner or a sweet snack during the day. Pair them with a cup of coffee or tea for an extra special treat.

How to Store Biscoff Cheesecake Bites

To store your Biscoff Cheesecake Bites, place them in an airtight container in the refrigerator. They will stay fresh for up to a week. If you want to keep them longer, you can freeze them. Just ensure they are well-wrapped to prevent freezer burn. Thaw in the refrigerator before serving.

Tips to Make Biscoff Cheesecake Bites

• Make sure all your ingredients are at room temperature before you start. This helps them blend smoothly.
• If you want a more intense raspberry flavor, use fresh or frozen raspberries for the syrup.
• For a thicker crust, add a few more Biscoff cookies to the base mixture.

Variation

You can substitute Biscoff cookies with another type of cookie if you’d like something different, such as Oreos or ginger snaps. Adjust the amount of sugar to match the sweetness of the substitute cookie.

FAQs

1. Can I use a different type of cheese for the filling?
Yes, you can use mascarpone cheese instead of cream cheese for a different texture and flavor.

2. Is it necessary to use fresh raspberries?
No, you can use frozen raspberries if fresh ones are unavailable. Just make sure to thaw and drain them before use.

3. How can I make these bites gluten-free?
Use gluten-free cookies for the crust and ensure all other ingredients are gluten-free to make these bites suitable for a gluten-free diet.

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Biscoff Cheesecake Bites

Delightful bite-sized treats combining the rich flavors of Biscoff cookies and creamy cheesecake, perfect for gatherings or a sweet snack.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 2 hours hrs

Course Dessert

Cuisine American

Servings 12 pieces

Calories 350 kcal

Ingredients

  

For the crust

• 200 g Biscoff cookies Finely ground for the crust
• 95 g Butter Melted

For the filling

• 600 g Cream cheese At room temperature
• 200 g Crème fraîche At room temperature
• 100 g Granulated sugar For the cheesecake mixture
• 8 g Vanilla sugar
• 40 g Cornstarch Sifted
• 3 pieces Eggs At room temperature
• 50 g Biscoff cookies Halved for layering

For the raspberry sauce

• 250 g Raspberries Fresh or frozen
• 90 g Granulated sugar For simmering with raspberries

For decoration

• 500 g White chocolate Melted for dipping
• Dried raspberries For topping

Instructions

 

Preparation

• Finely grind the Biscoff cookies in a food processor.
• Melt the butter in a saucepan over low heat.
• Mix the melted butter with the crushed cookies to form a cookie dough.
• Press the cookie dough firmly into a springform pan lined with parchment paper using the back of a spoon. Refrigerate briefly.
• Add the raspberries and granulated sugar to a frying pan over medium heat. Let the mixture simmer for 5-7 minutes, stirring regularly.
• Place a sieve over a bowl and pour the raspberry mixture into it. Press firmly with a spatula or spoon to extract the juice, leaving the seeds behind.
• Transfer the strained raspberry juice to a piping bag and set aside.

Making the cheesecake

• Beat the cream cheese, crème fraîche, granulated sugar, and vanilla sugar with a mixer for 1 minute until smooth.
• Sift in the cornstarch and mix for another minute. Put the mixer aside and use a spatula. Add the eggs one at a time, folding them gently into the batter.
• Pour half of the cheesecake batter over the cookie crust and smooth it out.
• Scatter the halved Biscoff cookies over the batter and drizzle thin lines of raspberry syrup on top.
• Pour the remaining cheesecake batter over it and smooth it out again.

Baking

• Preheat the oven to 125°C (257°F).
• Bake the cheesecake for 60-65 minutes, or until the edges are set and the center slightly jiggles.
• Turn off the oven and leave the cheesecake inside for 1 hour to prevent cracks.
• Let the cheesecake cool completely, then place it in the freezer for 4-5 hours, or until firm.

Finishing touches

• Cut the cheesecake into small, equal squares.
• Melt the white chocolate using a double-boiler.
• Dip each cheesecake bite into the melted chocolate and place them on a sheet of parchment paper.
• Drizzle with more melted white chocolate and sprinkle dried raspberries on top.

Notes

Store Biscoff Cheesecake Bites in an airtight container in the refrigerator for up to a week. For longer storage, freeze them and thaw before serving. Make sure all ingredients are at room temperature to ensure a smooth blend.

Keyword Biscoff Cheesecake Bites, Biscoff Cookies, cheesecake, Dessert Recipe, Easy Desserts