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