Description

Biscoff Cheesecake Bites combine creamy cheesecake, a crunchy Biscoff cookie base, tangy raspberry syrup, and a decadent white chocolate coating. Perfect for any occasion, these bite-sized treats are sure to impress with their elegant appearance and irresistible taste.

Ingredients

200 g Biscoff cookies (for cookie dough)

95 g butter

250 g raspberries

90 g granulated sugar (for raspberry mixture)

600 g cream cheese

200 g crème fraîche

100 g granulated sugar (for cheesecake batter)

8 g vanilla sugar

40 g cornstarch

3 eggs

50 g Biscoff cookies (for cheesecake filling)

500 g white chocolate (for coating)

White chocolate (for garnish)

Dried raspberries (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Grind the Biscoff cookies in a food processor. Melt the butter in a saucepan over low heat and mix it with the crushed cookies to form a dough. Press the mixture into a springform pan lined with parchment paper and refrigerate to set.
Combine raspberries and granulated sugar in a frying pan over medium heat. Simmer for 5-7 minutes, then strain through a sieve to remove seeds. Place the raspberry juice into a piping bag and set aside.
Mix cream cheese, crème fraîche, granulated sugar, and vanilla sugar until smooth. Sift in the cornstarch and mix again. Add eggs one at a time, folding gently into the mixture.
Pour half of the cheesecake batter over the cookie crust. Scatter halved Biscoff cookies and drizzle raspberry syrup. Pour the remaining cheesecake batter over and smooth it out.
Preheat the oven to 125°C (257°F). Bake the cheesecake for 60-65 minutes or until the edges are set, and the center is slightly jiggly. Let it sit in the oven for 1 hour and then cool completely. Freeze for 4-5 hours until firm.
Cut the cheesecake into small squares. Melt the white chocolate using a double boiler and dip each cheesecake bite into the chocolate. Place on parchment paper and drizzle with more white chocolate. Garnish with dried raspberries.

Notes

For a gluten-free version, use gluten-free cookies or graham cracker crumbs for the crust.
Swap raspberry syrup with strawberry or blueberry syrup for different fruit flavors.
For a vegan option, use dairy-free cream cheese and vegan butter, and replace the eggs with flaxseed meal as an egg substitute.
Store in an airtight container for up to 4 days or freeze for up to a month.

Prep Time: 1 hour 50 minutes
Cook Time: 60-65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cheesecake bite
Calories: 120
Sugar: 12g
Sodium: 50mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg