Biscoff Cheesecake Bites
Prep Time
1 h 50 min
Porties
Serveert 42
Niveau
Easy
These cheesecake bites are a sweet, creamy dream with a crunchy Biscoff cookie crust, raspberry syrup, and a luscious white chocolate coating. They’re the kind of treat that makes you question why you’re not eating dessert for every meal. Plus, they look fancy enough to impress at any party, but trust me, they’re super easy to make (no need to break a sweat!).
Ingrediënten
Make sure the cream cheese, crème fraîche, and eggs are at room temperature before you start. This prevents lumps in the batter and ensures a smooth texture.
Mix the cream cheese and other ingredients only until just combined. Too much air in the batter can cause the cheesecake to rise too much during baking and then collapse.
Dip your knife in hot water, dry it off, and then cut the cheesecake into squares. This ensures clean cuts without the cheesecake cracking or sticking to the knife.
Use chocolate that you enjoy.
Replace the vanilla sugar with vanilla extract.
I used a springform pan measuring 23 x 23 cm.
These cheesecake bites are a sweet, creamy dream with a crunchy Biscoff cookie crust, raspberry syrup, and a luscious white chocolate coating. They’re the kind of treat that makes you question why you’re not eating dessert for every meal. Plus, they look fancy enough to impress at any party, but trust me, they’re super easy to make (no need to break a sweat!).
Stappenplan
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. |
