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Amberly Vahn

Delicious Mini Biscoff Cheesecakes for Cozy Holidays

These Mini Biscoff Cheesecakes are a delightful treat for the holiday season, combining creamy cheesecake with the spicy goodness of Biscoff cookies.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 4 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: Crust
  • 12 pieces Biscoff cookies, crushed
  • 4 Tbsp. unsalted butter, melted
Group: Cheesecake Filling
  • 1 ½ cups cream cheese, softened
  • ½ cup sugar
  • 1 tsp. vanilla extract
  • 2 large eggs
  • ¼ cup Biscoff spread
  • sea salt (optional)
Group: Garnishing
  • Extra pieces Biscoff cookies
  • whipped cream (optional)

Equipment

  • Oven
  • Mixing bowl
  • Muffin pan
  • Muffin liners
  • Ice cream scoop

Method
 

  1. Begin by setting your oven to 325°F (160°C).
  2. Combine crushed Biscoff cookies with melted butter. Press firmly into the bottom of each muffin liner.
  3. Beat cream cheese with sugar until smooth. Add vanilla extract and mix well.
  4. Add eggs one at a time while mixing gently. Swirl in Biscoff spread.
  5. Spoon the cheesecake mixture into the muffin liners, filling each approximately three-quarters full.
  6. Bake for 20-25 minutes, until the edges are set but the centers still jiggle.
  7. Let cool for 10 minutes, then refrigerate for at least 3 hours.

Notes

Allowing the cheesecakes to chill overnight enhances their flavor and texture.