Mini Biscoff Cheesecakes: Delight in Every Bite!
Mini Biscoff Cheesecakes are a delightful treat that combines the creamy texture of cheesecake with the unique flavor of Biscoff cookies, making every bite a heavenly experience.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 55 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups Biscoff cookies (crushed)
- ½ cup unsalted butter (melted)
- 2 tablespoons granulated sugar (optional)
- 16 oz cream cheese (softened)
- ½ cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs (room temperature)
- ½ cup Biscoff spread
- Whipped cream (optional topping)
- Crushed Biscoff cookies (optional topping)
- Caramel sauce (optional topping)
Instructions
- Preheat oven to 325°F (163°C).
- Mix crushed Biscoff cookies, melted butter, and optional sugar.
- Press the mixture into a muffin tin lined with cupcake liners.
- Bake for 10 minutes and let cool.
- Beat cream cheese until smooth.
- Add sugar, sour cream, vanilla, and Biscoff spread; mix well.
- Add eggs one at a time, mixing on low speed.
- Pour filling over cooled crusts, filling each cup ¾ full.
- Bake for 20-25 minutes until set but slightly jiggly.
- Cool in the oven for 30 minutes, then refrigerate.
- Refrigerate for at least 2 hours or overnight.
- Top with whipped cream, crushed Biscoff cookies, and caramel sauce before serving.
Notes
- For a firmer cheesecake, bake a little longer but ensure not to overbake.
- These can be made a day in advance for better flavor development.
- Feel free to customize toppings according to preference.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg