30/10/2025
🍪 Taste Bud Thursday – Mini Biscoff Cheesecake Cups
Sweet tooth activated? 😍
This week’s Taste Bud Thursday treat is dangerously good creamy, crunchy, caramel-spiced Mini Biscoff Cheesecake Cups!
No oven, no fuss, no regrets just pure dessert bliss.
🛒 You’ll Need:
For the Base:
200g Biscoff biscuits about 15–18 cookies
80g unsalted butter, melted
For the Cheesecake Filling:
250g cream cheese, softened
½ cup thickened cream or heavy cream
¼ cup Biscoff spread
¼ cup icing sugar
1 tsp vanilla extract
For the Topping:
2 tbsp Biscoff spread melted for drizzling
Crushed Biscoff biscuits for garnish
👩🍳 How to Make It:
1️⃣ Crush & Mix:
Crush the Biscoff biscuits until fine. Combine with melted butter and mix until it looks like wet sand.
2️⃣ Build Your Base:
Spoon 1–2 tablespoons of the biscuit mixture into small cups, jars, or ramekins. Press down firmly with the back of a spoon. Pop into the fridge while you prep the filling.
3️⃣ Whip the Filling:
In a mixing bowl, beat cream cheese until smooth. Add Biscoff spread, icing sugar, and vanilla extract mix until creamy. Fold in the whipped cream until light and fluffy.
4️⃣ Assemble:
Spoon or pipe the cheesecake mixture over your chilled base. Smooth the top or leave it with soft swirls we’re not judging.
5️⃣ Top It Off:
Drizzle melted Biscoff spread over the top and sprinkle with crushed biscuits.
6️⃣ Chill Time:
Refrigerate for at least 2 hours overnight if you can resist.
✨ Serve & Enjoy:
Grab a spoon, dig in, and thank yourself for making dessert magic happen.
Because at YUSS, we believe in celebrating life’s little wins one bite at a time. 💜