SUMMER MINI BISCOFF CHEESECAKES
Summer Mini Biscoff Cheesecakes
These individual cheesecakes feature a buttery Biscoff cookie crust, a creamy spiced filling, and a decadent cookie butter drizzle. They are the perfect bite-sized treat for summer gatherings.
Ingredients
For the Biscoff Crust:
- 1 ½ cups Biscoff cookie crumbs (about 20-25 cookies)
- 4 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened to room temperature
- ½ cup granulated sugar
- ½ cup Biscoff cookie butter
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Topping:
- ½ cup Biscoff cookie butter, melted
- Extra Biscoff cookies, crushed for garnish
Preparation
1
Prepare the base
Preheat oven to 325°F (160°C)
Line a standard muffin tin with paper liners. Combine the cookie crumbs, melted butter, and brown sugar in a bowl. Press about 1 ½ tablespoons of the mixture into the bottom of each liner, packing it down firmly with the back of a spoon or a small glass. Bake for 5 minutes, then set aside to cool.
2
Cream the filling
Do not overmix
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and airy. Add the Biscoff cookie butter, vanilla, and salt, mixing until fully incorporated.
3
Add the eggs
Low speed only
Add the eggs one at a time, beating on low speed just until combined. Overmixing at this stage incorporates too much air, which can cause the cheesecakes to puff up and then sink or crack.
4
Bake and cool
18–22 minutes
Divide the batter evenly among the muffin cups, filling them nearly to the top. Bake until the edges are set but the centers still have a slight jiggle. Remove from the oven and let cool completely in the tin before refrigerating for at least 4 hours (preferably overnight).
5
Garnish and serve
Final touch
Once chilled, remove the cheesecakes from the tin. Melt the cookie butter in the microwave for 20-30 seconds until pourable. Drizzle over each cheesecake and top with additional crushed Biscoff crumbs before serving.
Pro Tip: To get a perfectly smooth top, tap the muffin tin firmly on the counter a few times before baking to release any trapped air bubbles in the batter.
