These adorable mini cheesecakes with Biscoff crust and mango coulis are much easier to make than a full-size cheesecake. They are a special and delicious little treat for Mother’s Day or any celebration.
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I’m not sure where I got my serious sweet tooth from, but it wasn’t my mom. Mom, except for an inexplicable weakness for jelly beans (not the fancy Jelly Bellies, but the old-fashioned marble-sized ones), is strictly a salty snacker.
Outside of holiday baking and birthday cakes, desserts were never something she made often, or really ate, as I can recall. So I was trying to come up with a good Mother’s Day dessert, inspired by my own mom, but I was really hard-pressed to remember what her favorite dessert was.
Then I remembered that one time she happened to mention that she really enjoyed “those little cookies they give you on the plane”. I knew just what she meant because I always look forward to those myself. If you’re not familiar, speculoos, speculaas, or Biscoff, as they’re more commonly known in America, are crunchy, spiced shortbread cookies from Belgium.
I knew I had to incorporate Biscoff cookies somehow. Since mom is also kind of a cheese fanatic, from there, it wasn’t too hard to come up with mini cheesecakes with a Biscoff crust. I made them mini because when mom does indulge, it tends to be in miniature quantities. I topped them with a mango coulis for a little sweetness and springy brightness. You could use any fruit, of course. Or chocolate. Or caramel. Or serve them plain! No limits here.
These mini cheesecakes turned out to be far less trouble than a full-size cheesecake. They didn’t crack at all, and no water bath necessary.
Tips for Making Mini Cheesecakes
You could easily make these mini cheesecakes in a standard or mini muffin pan lined with cupcake liners, but I wanted the straight-edged look, and decided to invest in a mini cheesecake pan.
The Biscoff crust is similar to a graham cracker crust, but the cookies are a bit sweeter so I used less sugar.
You can use a food processor to crumble the cookies, or just put them in a large plastic baggie and crush them with a rolling pin.
The filling is straightforward, but it’s important to avoid over-mixing and incorporating too much air. Keep the mixer on medium-low speed, but do beat until completely smooth.
The cheesecakes are done as soon as the sides are set. It’s important not to over-bake as this can make them crack.
Let the cheesecakes chill in an airtight container for at least a few hours, and preferably overnight, for the best texture and taste.
If you’re looking for a spring dessert that’s easy but special for Mother’s Day, or any other day, I think these mini cheesecakes are just the ticket. They were a delicious little treat that I think mom would approve of, although to be honest she basically approves of everything I make!
Oh, and if you love bite-size and mini desserts as much as I do, here are a couple of other favorites.
Sound good to you? If you make this recipe, I would love it if you would take a pic and tag me on Instagram @ourhappymess!
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Products I used to make these mini cheesecakes with biscoff crust and mango coulis
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Mini Cheesecakes with Biscoff Crust and Mango Coulis
These adorable mini cheesecakes with Biscoff crust and mango coulis are much easier to make than a full-size cheesecake. They are a special and delicious little treat for Mother's Day or any celebration.
- 2 1/4 cups crushed speculoos (Biscoff) cookies one 8.8 oz (250 gram) package
- 1 tablespoon brown sugar
- 6 tablespoons butter melted
- 16 oz full-fat cream cheese (2 8-oz packages)
- 1/3 cup granulated sugar
- 1/3 cup full fat sour cream
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 ripe mango
- mango, pineapple or orange juice
Preheat the oven to 350 degrees F.
Combine the Biscoff crumbs, brown sugar, and melted butter in a bowl. Press a heaping tablespoon of the mixture into the bottoms of the cavities of a mini cheesecake pan. (Or use a muffin tin lined with cupcakes liners)
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer) combine the cream cheese and sugar on medium-high speed until smooth (about 1 minute)
Add the sour cream, eggs and vanilla, and beat on medium speed until smooth and well-combined.
Fill each cavity of the pan to the brim, smoothing down the tops with a spoon.
Bake the cheesecakes for about 15-18 minutes, until the sides are set. Take out immediately if the tops begin to crack.
Allow the cheesecakes to cool in the pan for about 20 minutes, then unmold and cool completely on a plate. Chill in an airtight container for at least 2 hours, and preferably overnight.
For the mango coulis: peel and chop on mango and puree the flesh with a hand blender, or full-size blender until smooth. Add juice one tablespoon at a time and blend until desired consistency is reached.
Top the cooled cheesecakes before serving with coulis and a mint leaf if desired.