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Mini Biscoff Cheesecakes

Mini Biscoff Cheesecakes for Ultimate Sweet Indulgence

These Mini Biscoff Cheesecakes are a celebration in every bite, featuring creamy cheese and a spiced caramel twist.
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Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 4 tablespoons Unsalted Butter Melted
  • 1 cup Biscoff Cookies Crushed
For the Cheesecake Filling
  • 8 ounces Cream Cheese Softened
  • 1/2 cup Sour Cream At room temperature
  • 1/2 cup Biscoff Spread Melted
  • 1/4 cup Brown Sugar
  • 1 pinch Speculoos Spices
  • 2 eggs Eggs Room temperature
For the Whipped Topping
  • 1 cup Heavy Cream
  • 2 tablespoons Biscoff Spread For whipped topping
  • Optional Additional Biscoff Cookies For garnishing

Equipment

  • muffin tin
  • mixing bowls
  • electric mixer
  • Piping bag
  • Food Processor

Method
 

Preparation Steps
  1. Melt unsalted butter and crush Biscoff cookies. Mix to form crust and chill.
  2. Beat cream cheese and sour cream until smooth. Add remaining filling ingredients and mix.
  3. Fill muffin liners with cheesecake mixture and bake until edges set.
  4. Melt additional Biscoff spread for glaze and whip cream for topping.
  5. Pipe whipped cream on cheesecakes and sprinkle crushed cookies for decoration.

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 22gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 500IUCalcium: 50mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for the best texture and flavor.

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