Description
Silky Biscoff cookie butter mini cheesecakes elevate dessert time with rich, creamy indulgence. Small yet mighty, these delightful personal-sized treats promise a luxurious blend of spiced cookie crumble and smooth cream cheese that will make sweet tooths swoon.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 1 large egg
- 1 1/2 cups (180 grams) Biscoff cookie crumbs
- 1/2 cup (120 milliliters) Biscoff cookie butter, melted
- 4 tablespoons (60 milliliters) melted butter
Secondary Ingredients:
- 1/3 cup (67 grams) granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup (60 milliliters) sour cream
Garnish:
- 1/4 cup (30 grams) crushed Biscoff cookies
Instructions
- Prepare the oven environment by heating to 325°F (163°C) and arrange cupcake liners in a muffin tin.
- Create the cookie base by combining Biscoff cookie crumbs with melted butter, firmly pressing the mixture into each liner’s bottom.
- Briefly bake the cookie crust for 5 minutes, then allow to cool completely at room temperature.
- Craft the cheesecake filling by whipping cream cheese until smooth and creamy, gradually incorporating sugar and vanilla extract.
- Gently fold in sour cream, then carefully blend in the egg until the mixture is uniformly combined and silky.
- Distribute the filling evenly across the cooled cookie crusts, ensuring consistent coverage.
- Bake the mini cheesecakes for 15-18 minutes, watching for a set texture without over-browning.
- Remove from oven and allow to cool naturally at room temperature.
- Refrigerate the cheesecakes for a minimum of 3 hours to achieve optimal firmness and flavor melding.
- Before serving, elegantly drizzle melted Biscoff cookie butter over each mini cheesecake.
- Garnish with a delicate sprinkle of crushed Biscoff cookies for added texture and visual appeal.
Notes
- Gently tap the muffin tin on the counter to release air bubbles before baking, ensuring a smooth, crack-free surface.
- Let cream cheese, egg, and sour cream sit at room temperature for easier mixing and a creamier texture.
- These mini cheesecakes can be prepared up to 2 days in advance, stored covered in the refrigerator for convenient entertaining.
- Swap regular cream cheese with dairy-free alternatives for a vegan version, using graham-style gluten-free cookies for the crust to accommodate different dietary needs.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg