Easy Mini Biscoff and Ube Cheesecakes
Perfect Sized Cheesecakes
Make these easy mini Biscoff and ube cheesecakes for your friends and family! (Or just keep them all to yourself, we ain’t ones to judge).
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We happen to love traveling. And I love that airlines now hand out Biscoff Lotus cookies as a snack option. Sometimes, I don’t even eat them, I save them knowing that I have a slew of desserts that I can make with them. I’ll also take the packets from family members who don’t want them.
After our recent family trip in February to California (way before the pandemic shutdown of NY), I ended up with a bunch of individual packets of Biscoff cookies. I also happened to have leftover ube cheesecake batter from our Double Chocolate Ube Swirl Cheesecake Brownies. Biscoff cookies + ube cheesecake? Yes, please and thank you! (Cheesecake also happens to be Chris’s fave dessert!)
What makes the individual pieces so handy is that you can wrap them so that they’re easier to share. Less people hovering over your cheesecake= less germ spread. Also, it helps that you always have a modestly sized piece. Less germs, less overeating. Win-win!
You can use cupcake wrappers to bake yours in, but I decided to use silicone molds. Now, you may say, “But Steph, you just said to prevent germs!” Relax, it will just be me and Chris eating these, so no need to worry about virus spread. This was my first time trying silicone molds for cheesecake and found that silicone was nice because the cheesecakes were easy to remove once they cooled down.
Biscoff cookies not your thang? You can use chocolate sandwich cookies, vanilla wafer cookies, graham crackers, or what ever you like!
PRO-TIPS FOR YOUR BEST AND EASY MINI BISCOFF UBE CHEESECAKES
Now that you’re on board with making this biscoff ube cheesecake concoction, here are some tried and true tips that will help you make this the best they can be:
Use room temperature ingredients
It’s much easier to mix all your ingredients together when they are room temperature, rather than straight out of the fridge. You want a perfect, smooth texture, without lumps and clumps. This is so much easier to achieve if they are room temperature.
Make less mess!
I avoided having to dirty more dishes and get my heavy food processor from on top of my fridge was by using a handy dandy resealable plastic bag! It’s also such a relief to not have to wash it afterwards, I feel like all I have been doing is washing dishes during quarantine. Just place the cookies inside the bag, seal it, and HULK SMASH!
JK.
Gently smash away with a heavy tool like a rolling pin or pestle (which is what I used) until you get something resembling sand.
Next, carefully pour your melted butter in. Seal it back up again and squish with your hand until everything is well incorporated and no dry spots show.
Bain Marie – The safe and easy way
I’m definitely guilty of this, but oftentimes I will fill a roasting pan with hot water from my sink and then place it into my oven. Why is this bad? The roasting pan is heavy with hot, sloshing water and it can get everywhere and on you. Instead, set a rack on the lowest level inside your oven before you pre-heat. Then, once you’re ready to bake, open your oven and place the dry, empty roasting pan on the lowest rack. Now you can place the hot water (I just used hot tap water) into the pan. Easy!
Keep your oven closed
Whenever the bakers on The Great British Baking Show open their ovens and fret over their bakes, I literally scream at them. Why is this a bad thing? Opening your oven before your cheesecake is ready will allow the steam and heat to escape, and this may cool down the inside of your oven and slow down the baking time. Your cheesecakes may even crack or collapse this way, so just. resist. temptation.
Unveiling your Easy Mini Biscoff Ube Cheesecakes
If using silicone molds, wait for the cheesecakes to cool about 20 minutes before attempting to gently pop them out. Peel one side away with your thumb while cupping the bottom. If you’re like me and didn’t have enough silicone molds—or don’t have them or any cupcake liners at all— and decided that it would be fine to just place them into the tin all willy-nilly, great news! You can successfully remove them if you take a small offset spatula and slide it around the edges of the cheesecakes. Once they’re cool, you can use the offset spatula to help guide them out by the bottoms. Just be careful you’re stabbing through the middle or your crust.
Room temp, room temp, room temp
Cool the cheesecakes down to room temperature before placing into the fridge. Just like not opening the oven prevents an abrupt temperature change, placing them into the fridge before they’re cooled down can cause cracks.
Storing your cheesecakes
Keep these in an airtight container in the fridge. If needed, it also freezes well! Cover tightly with plastic wrap and place into an airtight container. Thaw it to room temperature and enjoy your easy mini Biscoff Ube Cheesecakes!
Easy Mini Biscoff Ube Cheesecakes
Equipment
- Silicone molds
- Stand mixer
- Hand mixer
- Resealable plastic bag
- Pestle
- Baking tray
Ingredients
- 1 cup Ube halaya jam room temperature
- 4 oz. Cream cheese room temperature
- 2 Teaspoons Vanilla extract
- 1 Large egg room temperature
- 3 Tablespoons Butter melted
- 1/2 cup Biscoff Lotus cookies (14 individual pieces) finely crushed
Instructions
Prep
- Preheat oven to 325F.
- Place an empty roasting pan onto an oven rack set at the lowest position. Pour boiling water into it.
- Place cookies into a resealable plastic bag. Seal the bag and crush them until they resemble fine sand.
- Melt butter and pour into the bag. Seal the bag and gently work the butter into the cookies until they are mixed together well.
- Place silicone molds into a cupcake baking tray. Put 2 teaspoons of cookie crust mixture into the silicone molds and press firmly into the bottom until flat. Set aside.
Cheesecake
- In a mixer or large bowl with a hand mixer, combine cream cheese and ube jam until well combined and no lumps show, about 2 minutes.
- Slightly beat egg in a separate small bowl, then add egg and vanilla extract and mix into the cream cheese mixture until smooth, about 1 minute.
- Gently spoon cream cheese mixture into the silicone mold cups evenly.
- Bake for 25 minutes, or until cheesecake is jiggly but not liquid in the center.
- Leave to cool at room temperature for 20 minutes and then enjoy.