Description
These mini Biscoff cheesecakes are a delightful treat with a crunchy cookie crust, creamy filling, and topped with Biscoff spread drizzle. Perfect for parties or dessert lovers.
Ingredients
Scale
- 1.5 cups Biscoff cookie crumbs (about 20 cookies)
- 4 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup Biscoff cookie butter, melted
- 1/4 cup whipped cream, for topping
- 2–3 tablespoons Biscoff spread, melted, for drizzle
Instructions
- Preheat oven to 325°F (165°C). Line a muffin tin with paper liners.
- Mix the Biscoff cookie crumbs with melted butter until combined. Press about 2 tablespoons into the bottom of each muffin cup. Bake for 5 minutes, then cool.
- In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in sour cream, vanilla, and melted Biscoff cookie butter.
- Pour the batter over the crusts, filling almost to the top. Bake for 18-20 minutes until set but slightly jiggly. Cool completely and refrigerate for at least 2 hours.
- Before serving, top with whipped cream and drizzle with melted Biscoff spread.
Notes
Ensure the cream cheese is at room temperature for smooth filling. Cheesecakes can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 18g
- Fat: 18g
- Carbohydrates: 25g
- Protein: 5g