These exquisite mini white chocolate cheesecake bites are an elegant treat perfect for any dessert table. Featuring a crunchy Speculoos cookie base and a smooth white chocolate cheesecake filling, each bite offers a harmonious blend of textures and flavors. Topped with a decadent white chocolate ganache, these bites are as visually appealing as they are delicious.
Why You’ll Love This:
The combination of the spiced Speculoos crust with the creamy richness of the white chocolate cheesecake creates a delightful contrast that’s hard to resist. These mini cheesecakes are not only a treat for the palate but also perfectly portioned, making them ideal for serving at events where you want to impress without the mess of cutting a cake.
Perfect Occasion:
These mini cheesecake bites are perfect for gatherings such as baby showers, bridal showers, or tea parties. They are also great for festive holidays, offering a luxurious treat that guests can enjoy at their leisure. Plus, they’re easy to make in advance, ensuring you have a stunning dessert ready with no last-minute preparation needed.
Decoration Tips:
Garnish each mini cheesecake with a small piece of fresh fruit or a drizzle of chocolate to enhance their gourmet appeal. You can also sprinkle some crushed Speculoos cookies on top for added crunch. Presenting them on a beautiful dessert stand or platter can make these cheesecakes the centerpiece of your dessert table.
Ingredients:
- For the Crust:
- 140g Biscoff cookies, finely ground
- 65g butter, melted
- For the Cheesecake Filling:
- 100g white chocolate, melted and cooled
- 400g cream cheese, room temperature
- 75g granulated sugar
- 8g vanilla sugar (or substitute with 1 tsp vanilla extract)
- 25g cornstarch
- 2 eggs, room temperature
- For the White Chocolate Ganache:
- 100g white chocolate, chopped
- 45ml cream, heated until just before boiling
Instructions:
- Prepare the Crust: Mix the finely ground Biscoff cookies with melted butter. Press this mixture into the bottoms of a mini muffin tin lined with cupcake liners, using a small glass to compact the crust. Chill in the refrigerator.
- Make the Cheesecake Filling: Whisk together the melted white chocolate, cream cheese, granulated sugar, vanilla sugar, and cornstarch until smooth. Add the eggs one at a time, fully incorporating each before adding the next.
- Assemble: Spoon or pipe about 25-30 grams of the cheesecake mixture over the crust in each muffin cup. Tap the tin on the counter to remove air bubbles.
- Bake: Preheat your oven to 115°C (239°F). Bake the cheesecakes for 20-25 minutes, or until set but still slightly jiggly in the center. Turn off the oven and let the cheesecakes cool inside with the door closed to prevent cracking. Chill in the refrigerator overnight, covered.
- Prepare the Ganache: Pour the hot cream over the chopped white chocolate and let sit for one minute before stirring to a smooth consistency.
- Finish: Pour the ganache over each cooled cheesecake and return them to the refrigerator to set.
- Garnish and Serve: Before serving, garnish each cheesecake bite with additional toppings if desired, such as fruit or chocolate shavings.
Enjoy these luxurious mini white chocolate cheesecake bites, a perfect blend of crunchy, creamy, and sweet in every delightful bite!
