Description
Mini Biscoff Cheesecakes are a delightful fusion of creamy cheesecake and the unique flavor of caramelized Biscoff cookies. These individual-sized desserts offer a perfect balance of textures, with a crunchy cookie crust and a rich, velvety filling. Ideal for any occasion or simply as a sweet treat to indulge in, these mini cheesecakes promise to leave your taste buds dancing with joy.
Ingredients
Scale
- 1 ½ cups Biscoff cookies (crushed)
- 5 tbsp unsalted butter (melted)
- 16 oz cream cheese (softened)
- ½ cup granulated sugar
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- ½ cup Biscoff spread
Instructions
- Preheat oven to 350°F (175°C).
- Crush Biscoff cookies into fine crumbs and mix with melted butter until crumbly.
- Press the mixture into muffin tin liners and bake for 8 minutes.
- Beat softened cream cheese and sugar until smooth; fold in sour cream and vanilla.
- Whip heavy cream until stiff peaks form; gently fold into the cheesecake mixture along with Biscoff spread.
- Fill each cooled crust with cheesecake filling and refrigerate for at least 4 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (70g)
- Calories: 290
- Sugar: 19g
- Sodium: 130mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg