Mini Biscoff Cookie Butter Cheesecakes
Indulge in the delightful Mini Biscoff Cookie Butter Cheesecakes, where the warm, spiced flavor of Biscoff cookies meets a rich, creamy cheesecake filling. These mini desserts are perfect for any occasion, impressing guests or satisfying your sweet tooth with their individual portions. Easy to make and perfect for gatherings, these cheesecakes can be prepared ahead of time, allowing you to enjoy more time with loved ones. Whether served at parties or enjoyed at home, each bite offers a unique blend of flavors that will leave everyone craving more.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 ounces Biscoff cookies
- 1 teaspoon light brown sugar
- 3 tablespoons unsalted butter (melted)
- 12 ounces full-fat cream cheese (room temperature)
- 1/2 cup Biscoff cookie butter
- 3/8 cup granulated sugar
- 1/4 cup sour cream (room temperature)
- 2 tablespoons heavy cream (room temperature)
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1 large egg plus 1 yolk (room temperature)
Instructions
- Preheat your oven to 375°F and line a muffin pan with liners.
- Crush the Biscoff cookies and mix with brown sugar and melted butter. Press into the bottom of each liner.
- In a bowl, beat cream cheese until smooth, then mix in cookie butter and sugar. Add sour cream, heavy cream, vanilla extract, salt, and eggs; mix until blended.
- Spoon the cheesecake mixture over the crusts and bake for about 20 minutes until set around the edges but slightly jiggly in the center.
- Cool before refrigerating for at least two hours.
Nutrition
- Serving Size: 1 mini cheesecake (45g)
- Calories: 196
- Sugar: 13g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 55mg