Description
These Heavenly Biscoff Cheesecake Delights are the ultimate indulgence, combining the rich flavor of Biscoff cookies with a smooth and creamy cheesecake filling. With a Biscoff cookie crust and a swirl of Biscoff spread, these mini cheesecakes are simply irresistible!
Ingredients
Scale
Ingredients:
For the Crust:
- 1 1/2 cups Biscoff cookie crumbs
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup Biscoff spread, warmed
For the Topping:
- 1/4 cup Biscoff spread, warmed for drizzling
- Biscoff cookies, crushed (optional)
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.
- In a small bowl, combine the Biscoff cookie crumbs and melted butter. Press about 2 tablespoons of the mixture into the bottom of each muffin liner. Bake for 5-7 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the vanilla extract and eggs, one at a time, beating well after each addition. Mix in the sour cream until fully combined.
- Spoon the cheesecake mixture into the cooled crusts, filling each liner almost to the top. Drizzle a small amount of warmed Biscoff spread on each and use a toothpick to swirl it into the cheesecake.
- Bake the Mini Cheesecakes:
- Bake the cheesecakes for 18-20 minutes, or until the centers are set. Allow them to cool in the muffin tin for 10 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, refrigerate for at least 2 hours before serving.
- Add the Finishing Touch:
- Before serving, drizzle more warmed Biscoff spread on top and sprinkle with crushed Biscoff cookies if desired.
Notes
- These cheesecakes can be stored in an airtight container in the refrigerator for up to 5 days.
- For a decorative touch, top each cheesecake with a whole Biscoff cookie before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 280
- Fat: 18g
- Carbohydrates: 24g
- Protein: 4g