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Mini Biscoff Cheesecakes


  • Author: teprod
  • Total Time: 45 minutes
  • Yield: 12 mini cheesecakes 1x

Description

Indulgent individual-sized cheesecakes featuring a buttery Biscoff cookie crust and a creamy cheesecake filling swirled with Biscoff spread, topped with whipped cream and cookie crumbs.


Ingredients

Scale
  • 20 Biscoff cookies (12 for crust, 8 crumbled for topping)
  • 4 tablespoons melted butter
  • 16 ounces cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/2 cup Biscoff cookie spread
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
  • Process 12 Biscoff cookies into fine crumbs, mix with melted butter. Press mixture into the bottom of each liner.
  • Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in Biscoff spread, heavy cream, and vanilla.
  • Pour filling over crusts. Bake for 18-20 minutes until centers are slightly jiggly.
  • Cool completely, then refrigerate for at least 4 hours. Top with whipped cream and crushed Biscoff cookies before serving.

Instructions

  • Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
  • Process 12 Biscoff cookies into fine crumbs, mix with melted butter. Press mixture into the bottom of each liner.
  • Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in Biscoff spread, heavy cream, and vanilla.
  • Pour filling over crusts. Bake for 18-20 minutes until centers are slightly jiggly.
  • Cool completely, then refrigerate for at least 4 hours. Top with whipped cream and crushed Biscoff cookies before serving.

Notes

  • Allow ingredients to reach room temperature before mixing
  • Don’t overbake – centers should still wobble slightly
  • Store in refrigerator for up to 5 days
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes

Nutrition

  • Calories: 385
  • Sugar: 23g
  • Sodium: 280mg
  • Fat: 28g
  • Saturated Fat: 15g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 5g