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Mini Cheesecakes with Biscoff Cookie Butter

Quick, easy, and delicious mini cheesecakes that bring all the joy of traditional cheesecake without the fuss.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup Biscoff cookies, crushed
  • 4 tablespoons unsalted butter, melted
For the Cheesecake Filling
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup Biscoff cookie butter
  • 2 large eggs
For the Topping (Optional)
  • Whipped cream optional garnish
  • Crushed Biscoff cookies optional garnish

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the crushed Biscoff cookies with the melted butter until you have a sandy texture.
  3. Press the mixture into the bottom of cupcake liners in a muffin tin, aiming for about 1 tablespoon of crust per liner.
  4. In another bowl, beat the softened cream cheese until smooth and fluffy.
  5. Add the powdered sugar, vanilla extract, and Biscoff cookie butter into the cream cheese, mixing well.
  6. Add the eggs one at a time, mixing just until combined.
  7. Divide the cheesecake filling evenly among the prepared crusts.
Baking
  1. Bake for 15-20 minutes or until the edges are set but the centers are still slightly jiggly.
  2. Cool completely on a wire rack, then refrigerate for at least 2 hours.
Serving
  1. Top with whipped cream and crushed Biscoff cookies before serving.

Notes

Do not skip the cooling time to allow the cheesecakes to set properly. These can be frozen, just thaw in the fridge overnight before eating.